Kimchijeon (Korean kimchi omelette)

Vegan Vegetarian Asian cuisine
Total: 40 min. | Active: 40 min.
vegan, lactose-free

Kimchijeon make a delicious snack, starter, component of a tavolata-style meal or even a wonderful main! "Jeon" is a Korean word and describes a type of omelette. In this case, one made with kimchi – as the name suggests. This recipe makes three kimchijeon. Cut into pieces, they'll make an ideal starter for four people or a main course for two. What I love about this dish is the variety of flavours – sour, sweet, spicy – it has it all and is perfectly balanced. When making this dish, it's important to swirl the pan regularly so that the oil is evenly distributed and the surface of the omelette becomes lovely and crispy.

Recipe by:
Daniela Bieder – daniela CULINAIRE

Ingredients

for 4 people

Kimchi
475 g kimchi
Batter
150 g white flour
20 g Maizena cornflour
2 dl water
2  spring onions incl. green parts, cut into thin rings
1  onion, cut into thin slices
To cook
4 ½ tbsp peanut oil
Sauce
2 tbsp rice vinegar
2 tbsp soy sauce
1 tbsp toasted sesame oil
½ tbsp sesame seeds
½ tsp chilli flakes

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.

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