Kimchi-buchimgae or kimchi-jeon, is a variety of buchimgae or jeon. It
is primarily made with sliced kimchi, flour batter and sometimes other
vegetables.
- For the kimchi base: one cup of kimchi, one cup of flour, 2 to 3
tablespoons juice/liquid from kimchi, 1 cup of icy cold water and, oil
for frying the Kimchi-jeon.
- For the sauce: a tablespoon of soy sauce, a tablespoon of white
vinegar, a tablespoon of water, 1/2 teaspoon of sugar, a pinch of pepper
and, a scallion.
How to cook:
1. Thinly slice the kimchi and the onion.
2. In a large bowl, combine the flour with the liquid from kimchi and
water, a little bit at a time. and mix everything together. Do not over
mix. Then add and stir the kimchi and the onion.
3. Heat one tablespoon of oil in a non-stick pan over medium heat. Ladle
the mixture into the pan and spread it evenly into a thin round shape.
Cook until the edges turn light golden brown, about 3 minutes. Turn it
over and cook for 3min until it is nicely browned and crispy.
Et voilΓ ! Enjoy! μ¦κΈ°λ€! π
Coded by Agathe Pinsard
(who became obsessed with Korean food during the first quarantine)
