Kimchi jeon

This is just something I made without really planning to. We always have kimchi in the refrigerator and I have some flour left from another dish, so kimchi jeon came to mind.

Kimchi jeon (Kimchi pancake)

1 cup cabbage kimchi
1/4 all purpose flour
1/4 cup rice flour
1/2 tsp salt
2 tbsp onion, diced
Water
Vegetable oil for frying

1. Drain the kimchi, reserving the juice. Measure the juice and add water to make 1/4 cup of liquid. Chop the kimchi coarsely.
2. In a bowl, mix together all purpose flour, rice flour, salt and the liquid. Let stand for 10 minutes. Add in the chopped kimchi and onion.
3. Heat the skillet over medium high heat. Add a tablespoon of oil and swirl to coat the bottom of the pan with oil. For each pancake, add 1/4 of the mixture to the skillet and spread it out with the back of a spoon.
4. Cook for about 2 minutes until the bottom is crispy and golden. Flip over and cook until the other side is cooked. Remove from skillet and drain on towels.
5. Serve with dipping sauce. I use the same dipping sauce as hobak jeon's sauce.

Original recipe shared by Emily.

Hobak jeon

Hobak jeon or pan fried zucchini slices has been featured in the drama series over and over again. I am intrigued by them, especially in Glory of the family where Dan-ah made them so pretty.

Hobak jeon are easy to make and they taste good. No wonder they are popular.

Hobak jeon

1 green zucchini
1 large egg
1/3 cup flour
Salt
Vegetable oil

Dipping sauce:
2 tbsp soy sauce
1 tbsp rice vinegar

1. Cut zucchini into 1/4-inch slices and lay them in layers on a plate.

2. Lightly sprinkle the zucchini slices with salt. Don't over salt the slices as you will be dipping the jeon in soy sauce. Set aside for 5-7 minutes.
3. Put some flour in a shallow bowl. Whisk the egg in another bowl.

4. Coat the zucchini slices with flour on both sides and set aside.

5. Heat 2 tablespoons of vegetable oil in a frying pan over medium heat.
6. Dip each flour-coated zucchini slices into the egg until fully coated and place in the pan.
7. When the edges start to brown, turn them over. Take them off the heat when they are cooked on both sides.
 

8. Dipping sauce: Mix the soy sauce and rice vinegar and serve with the jeon.

Original recipe shared by kimchimari.