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Kimchijeon - Korean Kimchi Pancakes
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30 min
Quick
Knuspr-Küche
Entdecken Sie den unwiderstehlichen Geschmack Koreas mit diesen knusprigen Kimchijeon. Diese herzhaften Pfannkuchen kombinieren die würzige Schärfe von fermentiertem Kimchi mit einer luftigen Textur aus Dinkelmehl. In nur 30 Minuten zubereitet, sind sie der perfekte Snack oder ein leichtes Mittagessen, abgerundet durch einen aromatischen Dip aus Sojasauce und Reisessig. Ein Muss für alle Liebhaber der asiatischen Küche!
Ingredients
Preparation method
Ingredients overview
- 450 g Sauerkraut (kimchi-style)
- 1 spring onion
- 2 eggs
- 200 g spelt flour
- 1 tsp refined sugar
- Vegetable oil for frying
- Fresh sprouts for serving
- 2 tbsp rice vinegar
- 2 tbsp soy sauce
Preparing the Batter
Cut the kimchi (or kimchi-style sauerkraut) into smaller pieces. Finely chop the spring onion. Put both into a bowl and add the remaining ingredients for the pancakes along with 200 ml of cold water. Mix everything well until a smooth batter without lumps is formed. Let the batter rest for about 15 minutes.
Frying the Pancakes
Drizzle a coated pan with a little oil and heat it. Reduce the heat to medium. Using a spoon, place small portions of the batter into the pan and form them into pancakes (approx. 2 tbsp batter per pancake). Fry slowly until the underside is golden brown, then flip and finish baking until golden brown on the other side. Repeat with the remaining batter.
Serving
Sprinkle the pancakes with fresh sprouts. For the dip, mix rice vinegar and soy sauce and serve with the warm pancakes.
Nutritional values
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