Kim Chee Jeon
Bits of pork, potato and onion are mixed into the batter making this a very hearty pancake, while the addition of Kimchi gives it a spicy kick. Make sure you cook the pancake a good long while as there is raw pork in the batter. For a vegetarian option, simply omit the pork. It takes a little practice to turn a large pancake. Feel free to make several smaller ones until you get comfortable.
Makes two large pancakes
- 1 1/4 cups white or whole-wheat flour
- 1/3 cup rice flour
- 1 3/4 cups water for white flour water or 2 cups water for whole wheat flour
- 1 cup ready-made Chinese (Napa) cabbage kimchi, coarsely chopped
- 1 small potato, peeled and cut into thin matchstick strips
- 1 small onion, cut into matchstick strips
- 1/4 lb boneless pork cutlet, cut into matchstick strips (optional)
- 3 tablespoons canola, safflower or other neutral oil
- 1/2 cup Soy Scallion Dipping Sauce (recipe below)
- 1/4 cup Aloha shoyu, preferably low sodium
- 2 tablespoons rice vinegar or apple cider vinegar
- 1 tablespoon honey
- 2 tablespoons water
- 2 tablespoons dark sesame oil
- 2 teaspoons Korean coarse red pepper flakes
- 2 tablespoons crushed roasted sesame seeds
- 1/4 cup chopped scallions
In a large mixing bowl, combine the flours and water. Mix well.
Place the kimchi in a sieve. With a spatula press the Kimchi against the sieve, removing as much liquid as possible. Add the drained kimchi, potato, onion and pork strips to flour and water mixture. Stir together to combine.
In a medium skillet over medium-high heat, add the oil and heat for 30 seconds
To make two large pancakes, pour half the batter into the skillet, distributing the ingredients evenly around the skillet. When the batter is set and the bottom is a golden brown, about 3 minutes, turn the pancake over. With the back of the spatula, press down and flatten the surface of the pancake. You will hear sizzling and see little spurts of batter come through. Continue to fry for several minutes until the pancake is a golden brown and the edges are crisp. Repeat the turning and pressing one or two more times or until there is very little batter coming through the cooked surface.
Transfer the pancake to a serving platter. Cut the pancake into bite-size (about 9) pieces.
Repeat with the remaining batter. Serve with the Soy Scallion Dipping Sauce.
In a medium bowl, whisk together the soy sauce, vinegar, honey, water and sesame oil. Add the red pepper flakes, Crushed Roasted Sesame Seeds and scallions. Mix until combined. Transfer to an airtight container and store in the refrigerator. It will keep for 1 week.