Korean
Korean - Jeon and Pancakes
Memil Jeon
Chef's Menu Description
An indulgent artisan dessert, beautifully crafted with premium ingredients and presented with exquisite garnishes for a memorable finale.
Ingredients
- • 1 cup buckwheat flour
- • 1/4 cup plain flour
- • 1 cup cold water
- • 1/2 tsp salt
- • 1 cup napa cabbage kimchi, chopped
- • 1 courgette, julienned
- • 4 spring onions, cut into lengths
- • 4 tbsp vegetable oil
- • 2 tbsp soy sauce with 1 tsp rice vinegar, for dipping
Preparation Steps
1
Phase 1
Whisk the buckwheat flour, plain flour, water, and salt into a thin batter; rest 10 minutes.
2
Phase 2
Squeeze the kimchi dry and julienne the courgette.
3
Phase 3
Heat a generous amount of oil in a wide pan over medium-high heat.
4
Phase 4
Scatter the kimchi, courgette, and spring onions in the pan, then pour the batter evenly over them.
5
Phase 5
Fry until the bottom is browned and crisp, then flip and crisp the other side.
6
Phase 6
Cut into pieces and serve hot with soy-vinegar dipping sauce.