Kimchijeon With Cheese
*This recipe is best if you use older, more fermented and sour kimchi
Servings: 2
Ingredients
- 1/2 cup all-purpose flour
- 1 tablespoon cornstarch
- 1/2 cup cold water
- 1/4 teaspoon white granulated sugar
- 3 or 4 scallions green part only, chopped
- 1 heaping cup Korean kimchi* chopped
- 2 to 3 tablespoons vegetable or avocado oil for frying
- 1/2 cup mozzarella or cheddar cheese shredded, split
Instructions
- Using a mixing bowl, combine and mix together everything from the flour to the kimchi. Using a large non-stick skillet over medium high heat, after a few minutes, add about 1 tablespoon vegetable oil. Slowly pour in half of the pancake batter. (I highly recommend making smaller kimchi pancakes so they are easier to crisp up and flip!)
- Let cook for about 3 to 4 minutes, or until nicely browned on the bottom. Gently and carefully flip the pancake and cook the other side for about 3 to 4 minutes, or until cooked through and golden brown. Remove from the pan and place on a clean plate. In the same pan, add about a 1/4 cup of the shredded cheese (feel free to add more if you'd like) and top with the same cooked kimchijeon pancake. After a few minutes, flip the pancake and let cook for another minute or two. The cheese should be nice and melty and a little browned.
- Repeat steps to make the remaining pancake with the remaining batter. When ready to cut, transfer to a cutting board. Slice into wedges, serve and enjoy while hot!