Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Kimchi
Batter
To cook
Sauce
How it's done
Kimchi
Preheat the oven to 60 °C, warm a plate. Drain the kimchi, retaining the drained liquid. Set aside 50 ml of the liquid. Place the kimchi in a bowl, cut into small pieces using scissors (see note).
Batter
Mix the flour and cornflour in a bowl. Pour in half of the water, stir until smooth. Pour in the remainder of the water and the kimchi liquid, whisk to form a smooth batter. Add the kimchi, spring onions and onion to the batter, mix.
To cook
Heat 1 tbsp oil in a non-stick frying pan (approx. 22 cm in diameter). Pour one third of the batter into the pan, spread thinly with a wooden spoon. Once the underside is cooked and separates from the pan, cook for approx. 4 mins., swirling the pan occasionally. Turn the kimchijeon over, add ½ tbsp oil around the edges and cook for approx. 3 mins., swirling the pan frequently. Remove, keep warm. Repeat these steps with the remainder of the batter.
Sauce
Combine the rice vinegar, soya sauce, sesame oil, sesame seeds and chilli flakes. Cut the kimchijeon into pieces, serve with the sauce.
| Note: | The kimchi should be cut in the bowl using scissors as the kimchi can severely discolour chopping boards and transfer its flavour to the board. |
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