- 2 cups buchimgaru (Korean pancake mix)
- 2 cups buchimgaru (Korean pancake mix)
- 2 cups kimchi, finely chopped, juice reserved
- 1 cup water
- 1/4 onion, cut into small cubes
- 1 egg (optional)
- 1 red chile pepper, diced, divided
- 1 green chile pepper, diced, divided
- salt and ground black pepper to taste
- 1 tablespoon vegetable oil, or as needed
- Combine buchimgaru, kimchi, kimchi juice, water, onion, egg, half of the red pepper, and half of the green pepper together in a bowl. Mix thoroughly until batter is pancake-like in consistency, adding more buchimgaru or water if needed.
- Heat oil in a nonstick skillet over medium-high heat. Ladle batter to make 1 large pancake or several smaller ones; cook until slightly golden brown, about 5 minutes. Sprinkle the remaining red pepper and green pepper on top; flip and cook until set, 1 to 2 minutes more.
04/18/2018
recipepes.com
Korean Kimchi Jeon (Kimchi Pancakes), recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
