|  | | ▲Caramelized Kimchi Jeon. Photography by Lori Lynn. |
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“I’m obsessed with a pancake- Korean Kimchi Jeon. how does a simple combination of flour, water and kimchi produce such a sublime pancake? It is kimchi’s spicy, salty, sweet, sour, bitter, umami, fermented flavors when added to a basic pancake batter that result in an extraordinary snack. Complex in flavor with textures ranging from chewy to crispy and a delightful orange-hue, guests can’t get enough of this popular ahn-joo (appetizer),” said Lori Lynn. Try Lori Lynn’s two versions on enjoying Kimchi Jeon: 1) partially burnt caramelized kimchi pancake or 2) the crispy/chewy version. Both versions use the same ingredients, it’s just the methods are slightly different Ingredients:
• 1 c. all purpose flour
• 1/4 c. rice flour
• 1/2 t. baking powder
• 1/2 t. baking soda
• 1/4 t. garlic powder
• 1/4 t. onion powder
• 1/4 t. salt
• 1 c. cold water
• 1/4 c. kimchi juice
• 1 1/2 c. napa cabbage kimchi (finely or coarsely chopped, depending on recipe) canola oil for frying Directions Making the batter:
*Serving: makes about 3 pancakes depending on size of bowl* 1) Mix all the dry ingredients together in a medium-sized bowl.
2) Whisk in the water. Add kimchi juice and whisk until the batter is completely blended and there are no lumps. (The batter should be of medium-light consistency, not too thick, add a bit more water if necessary.)
3) Fold finely chopped kimchi into the batter. Making the crispy/chewy kimchi jeon:
1) Heat a non-stick pan over medium high heat. 2) Add canola oil to the pan.
3) When the oil is hot, ladle in the batter.
4) Cook for 4 to 5 minutes until the bottom is a nice golden brown.
5) Then flip the pancake and cook the other side, adding a bit more oil if necessary.
6) If the exterior is browning too quickly for the interior to cook, turn the heat down to medium.
7) Let cool slightly then cut the pancake into wedges and serve with dipping sauce. Extra notes from Lori Lynn: “The second version uses coarsely chopped kimchi. The kimchi is sautéed, then the batter is ladled over the kimchi, producing a crispy pancake where the sugar in the kimchi caramelizes to delectable burnt bits.” Making the caramelized Kimchi Jeon:
1) Saute coasrely chopped kimchi in a bit of canola oil for a few minutes, stirring occasionally.
2) Add a little more canola oil to the perimeter of the pan.
3) When the oil is hot, ladle batter over the kimchi, tilting the pan to distribute the batter.
4) Cook 4 to 5 minutes until the bottom is browned and the kimchi is caramelized, then flip and cook the other
side.
Dipping Sauce Recipe
• 3 T. low-sodium soy sauce
• 2 T. seasoned rice wine vinegar
• 1 T. toasted sesame oil
• A few shakes of sesame seeds
• A few shakes of gochugaru (red pepper powder)
More Info on Lori Lynn:
Lori Lynn (full name Lori Lynn Hirsch Stokoe) is a power food blogger who is also a private school accountant,professional table setter, and food critic. She has been in the food industry for more than 20 years. Taste With The Eyes is no simple blog. This six year old blog has over 700 posts revolving around reviews on great restaurants she has discovered, her own recipes of foods inspired from other cultures, and her titillating images of food. Among these dishes that are inspired by other countries, Korean culture is one of her current major influences.
Visit her website: http://www.tastewiththeeyes.com/ and follow Lori Lynn on twitter: @tasteblog to check out her latest food creations! | 
