Kimchijeon (Korean Kimchi Pancake)

This recipe is a Korean classic and a favorite to enjoy during the rainy days. Think of it as Korean soul food! It's easy to make and versatile for any meal of the day.

Items:

½ of an onion

2 green chilis 

1 egg 

1 cup of water

½ tsp of salt

1 cup (128g) of BEKSUL Pancake Mix for Cooking Authentic & Delicious Korean Taste 2.2lbs (1kg)

3 tsp of BEKSUL 100% Perilla Oil 300ml

1 can of WANG KOREA Canned Kimchi 5.64oz (160g) * 2 or 

DONGWON Yangban Stir-Fried Kimchi (160g) * 2

(100g of minced pork is optional)

Steps:

1. Chop kimchi into small pieces, cut the onion into thin slices and dice the green chilis into small bits.
2. Mix the kimchi, onion, green chili into a bowl with the flour, salt, water and egg. (If you use pork add it into the mixture as well)
3. Coat a frying pan with the oil and gently pour the mixture/ batter into the pan. Use a spatula to flatten it enough so it cooks evenly. (You can prepare it in smaller batches as well, similar to an American pancake!)
4. Cook until both sides are evenly crispy and golden brown. 
5. Cut the pancake into smaller portions (if you have not prepared it in small batches) and serve alone or with a soy vinegar dipping sauce.
6. Enjoy!