김치전 원리

Kimchi Pancake

Chop fermented kimchi and add the kimchi liquid to the batter for color and depth. Keep the batter thin (kimchi liquid counts as liquid). Cook over medium-low heat without a lid for crispy edges.

음식 예시 0개

Kimchi-jeon uses well-fermented (sour) kimchi chopped into a thin flour-egg batter. The more fermented the kimchi, the deeper the flavor. A thin batter creates crispy edges while keeping the center soft.

핵심 요소

핵심 원리

"New Kimchi Fermentation Method: Combine kimchi fermentation starter with a thin batter and cook over medium-low heat for crispy edges and a moist interior."

핵심 단계

1Finely chop the kimchi and use 2-3 tablespoons of the kimchi juice as well.
2Ingredients: 1 cup all-purpose flour, 1 egg, 100ml water, 2 tablespoons kimchi brine, and a pinch of salt. Combine these ingredients to make the dough.
3Heat a generous amount of oil in a pan over medium-low heat, then pour in the batter.
4Once the bottom side is golden brown, flip it over and press down gently while continuing to cook for another 3-4 minutes.

사용 기름

Use plenty of oil – if you're stingy with it, things will stick.

반죽

Thin batter results in a crispy texture, while thick batter yields a chewy but less crispy result.

김치 상태

The more sour (pungent) kimchi is, the tastier it is – fresh kimchi tends to be bland.