المكونات
- Spinneysfood Spring Onion 1
- Cabbage 100g
- Kimchi 240g
- Kimchi liquid (from the kimchi jar) 4 tbsp
- Spinneysfood All-Purpose Flour 60g
- Rice flour 30g
- Spinneysfood Baking Powder ¼ tsp
- Spinneysfood Fine Sea Salt ¼ tsp
- Spinneysfood Bottled Drinking Water 120ml
- Spinneysfood Pure Sunflower Oil 2 tbsp
- Soya sauce 2 tbsp
- Rice vinegar 1 tbsp
- Sesame oil 1 tsp
- Spinneysfood White Sesame Seeds 1 tsp
- Spinneysfood Chilli Flakes ½ tsp
- Spinneysfood Fine Grain White Sugar ½ tsp
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
Kimchi-jeon with dipping sauce
Korean 10 Mins Prep · 10 Mins Cook
- Peel and finely slice the spring onion and cabbage. Chop the kimchi. Combine the kimchi, kimchi liquid, spring onion and cabbage in a large bowl.
- Whisk the flour, rice flour, baking powder, salt and water in a medium-sized bowl to form a thick, pourable batter. Stir in the spring onion, cabbage and kimchi.
- Heat 1 tablespoon of the oil in a large non-stick or cast-iron pan over a medium heat. Swirl the oil to coat the pan evenly. Drop spoonfuls of the batter into the pan to make small pancakes, or alternatively make a large pancake. Cook for 3-4 minutes, or until the bottom is golden brown and crisp. Flip the pancake and cook for a further 3-4 minutes, adding a little more oil around the edges, if required. Repeat with the remaining batter.
- In a small bowl, whisk together the soya sauce, vinegar, sesame oil, sesame seeds, chilli flakes and sugar.
- Serve the kimchi-jeon while hot with the dipping sauce on the side.