Amina Elshafei’s Kimchi Jeon (pancakes)

157239601_858394968225971_3105626649928240361_n.jpg

There’s a song for every dish.

- Amina Elshafei
Masterchef Australia season 4 (2012) and 12 (2020)

Prep time

5 mins

Cook time

10 mins

Total time

15 mins

Serves

15 small pancakes


For the pancake:

1 cup plain flour

1 cup cold water 

1 egg

1/4 tsp salt 

3 tbs kimchi liquid

3/4 cup The Kimchi Company cabbage kimchi (liquid removed), sliced thinly   

2 tbs garlic chives (Asian chives) in 3cm batons  

Vegetable oil (or any other light flavoured oil)

toasted sesame seeds (optional but necessary!)


For the dipping sauce:

2 tbs soy sauce 

1 tbs white vinegar 

1 tsp water

1/2 tbs coarse Korean chili powder or 1 red chili chopped thinly


Instructions

  1. Mix plain flour, water, egg, salt and kimchi liquid until smooth and well combined. Add kimchi pieces and garlic chives to the flour mixture and mix through. 

  2. Heat enough vegetable oil to generously coat a non-stick frypan over medium heat. When the frypan is hot, spoon 1 large tablespoon of the kimchi pancake mixture evenly to 1cm thickness. Repeat the process until you have a few on the fry pan ensuring to leave enough gap between each pancake.

  3. Once bubbles begin to form at the top of the pancakes (takes about 2 minutes) carefully flip the pancake over and cook for a further 3 mins.

  4. While cooking pancakes, mix sauce ingredients together and keep aside. 

  5. Serve the kimchi pancakes warm with the dipping sauce on the side. 


Amina Elshafei