Crispy Kimchi Pancakes (Kimchijeon) with Fried Eggs

Name: Crispy Kimchi Pancakes (Kimchijeon) with Fried Eggs
Total time: 30 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1½ cups well-fermented kimchi, chopped, plus ¼ cup of its juice; 4 green onions, in 2-inch pieces; ½ small onion, thinly sliced; 5 eggs (1 for the batter, 4 to fry); 2 tsp gochujang; 2 tbsp soy sauce; 1 tbsp sesame seeds; 1½ cups flour; 1 cup ice-cold water; 6 tbsp oil; 2 tsp rice vinegar; 1 tsp sugar; pinch black pepper

BreakfastKorean30 minServes 4370 kcal13 g protein

Photo: sharonang · CC0 · source

Lacy-edged, crunchy pancakes packed with tangy, well-fermented kimchi, scallions and onion, fried in plenty of oil and topped with a runny fried egg, with a vinegary soy sauce for dunking. It's a great way to use up sour kimchi.

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Ingredients

1½ cups well-fermented kimchi, chopped, plus ¼ cup of its juice
4 green onions, in 2-inch pieces
½ small onion, thinly sliced
5 eggs (1 for the batter, 4 to fry)
2 tsp gochujang
2 tbsp soy sauce
1 tbsp sesame seeds

From your pantry: 1½ cups flour, 1 cup ice-cold water, 6 tbsp oil, 2 tsp rice vinegar, 1 tsp sugar, pinch black pepper.

Instructions

Stir the soy, vinegar, sugar, pepper, sesame seeds and 1 tbsp water together for the dipping sauce.
In a large bowl, whisk the gochujang into the cold water with the kimchi juice and egg. Add the flour and stir just until combined; a few lumps are fine. It should flow easily from a spoon.
Fold in the kimchi, green onions and onion.
Heat 1½ tbsp oil in a large nonstick skillet over medium-high. Ladle in a quarter of the batter and spread it into a thin round. Cook until the edges are golden and crisp, 3 to 4 minutes.
Flip, add a little more oil around the edges and swirl the pan, then cook until crisp and cooked through, 2 to 3 minutes more. Repeat with the rest and keep warm in a low oven.
Fry the 4 eggs in the same pan with a little oil until the whites are set and the yolks still runny, 2 to 3 minutes. Serve each pancake in wedges topped with an egg, with the sauce.

Tip: Sour, older kimchi gives the best flavor, and ice-cold water keeps the pancakes crisp. Korean buchimgaru pancake mix makes them even crunchier.