الفطائر الكورية Kimchijeon / 김치전

Kimchijeon / 김치전



وهي نوع من انواع الكيمتشي التي تشبه الفطيرة لحد ما

المكونات وطريقة التحضير
1- نضع في وعاء كبير كوب من الكيمتشي المفروم , 3 ملاعق من عصير الكيمتشي , 2 ملاعق بصل مفروم , نصف ملعقة ملح , رشة سكر , كوب ونص الكوب من الطحين وربع كوب من الماء

2-تسخن لمدة 12 دقيقة مقلاة غير قابلة للصق نضع ثلاثة معالق من زيت نباتي

3- نضع الخليط في المقلاة ونشره بطريقة رقيقة وبصورة متساوية

4- تحرك على الجهتين , تقلى لمدة دقيقتين

English
Kimchijeon or kimchi jeon is a variety of jeon, or Korean pancake-like dish, primarily made with sliced kimchi, flour batter and sometimes other vegetables. Kimchi, spicy pickled vegetables seasoned with chili pepper and jeotgal, is a staple in Korean cuisine. The dish is good for using up ripened kimchi. Kimchijeon is often recognized in Korean culture as a folk dish of low profile that anyone could make easily at home with no extra budget.It is served as an appetizer, snack or banchan (side dish).When preparing it is usual to add brine from kimchi, especially that of baechu kimchi, made from Napa cabbage. The brine lends its red color to the batter but is not spicy itself. Along with kimchi, it is served as anju with alcoholic beverages such as makgeolli or dongdongju.

Directions:

1.In a bowl, place 1 cup of chopped kimchi, 3 tbs of kimchi juice, 2 tbs chopped onion, ½ ts salt, ½ ts sugar, ½ cup flour (all purpose flour), and ¼ cup of water and mix it well with a spoon.

2. Heat up a 12 inch non-stick pan over medium high heat and drizzle about 2 tbs grape seed oil.

3. Place the mixture of kimchi pancake batter on the pan and spread it thinly and evenly with a spoon.

4. Cook it for 1-1 ½ minutes until the bottom gets golden brown and crispy.

5. Turn it over with a spatula or flip it.

6.Lower the heat to medium and cook for another 1½ minutes.

7.Turn it over one more time and cook for 30 seconds before transfering it to a serving plate.