Kimchijeon (Kimchi Pancake)
Well-fermented sour kimchi is chopped fine; the juice is reserved. A batter of plain flour, an egg, water and kimchi juice is mixed thin (consistency of pancake batter). Kimchi and chopped spring onion are stirred in. Half the batter is poured into a hot oiled pan, spread thin, fried for 4 minutes; flipped with a confident wrist or a wide spatula; fried another 3 minutes. Cut into wedges; eaten with soy-vinegar dip.
Snacks
