Korean kimchi pancakes, kimchijeon {vegan}
Cette semaine on reste en Asie, après le Japon avec les dorayaki, direction la Corée pour découvrir les kimchijeon ou pancakes de kimchi. Ces pancakes de légumes fermentés sont traditionnellement réalisés au kimchi de chou, alors on sort sont meilleur kimchi, home or not, et on teste cette petite recette de pancakes. Cuits dans l’huile, ces pancakes sont ultra croustillants à l’extérieur et fondants à l’intérieur, bref juste parfaits ! Et comme c’est le nouvel an demain, quoi de mieux que de célébrer aussi l’Asie chez vous ce week-end ?!
A perfect vegetable recipe to discover Korean cuisine,
a kitchen full of thousands of culinary treasures. I have already introduced you the kimbaps, filled rice rolls, and frankly it’s a cuisine that I really like, especially in winter because it is full of warming stews ! Nothing could be simpler to make this recipe, only ingredients from the cupboard, apart from the kimchi that you can find in your Asian grocery store (here we make it at home but it’s true that I never revealed my recipe to you !). So grab your stove and let's go for a little trip to Korea !
Korean kimchi pancakes, kimchijeon {vegan}
FOR A TEN
- 200 g de kimchi de chou
- 70 g of flour
- 20 g cornstarch
- 1 teaspoon of yeast
- 1 pinch of baking soda
- 2 Green onions
- 1 clove garlic
- 60 ml of water
- neutral vegetable oil
- Roughly chop the cabbage kimchi, chop the onion and garlic.
- Put the flour, starch, yeast and bicarbonate in a salad bowl, mix.
- Add the kimchi, onion and chopped garlic then dilute with water (you can replace part of the water with kimchi juice, it’s even better !).
- Heat a good splash of oil in a pan then pour in a good tablespoon of batter.
- Let it cook 2-3 minutes per side over medium heat, carefully turn over.
- Serve hot with kimchi and chopped green onions.
