김치전 

Kimchijeon

Kimchi Pancake

(Whole leaf with Pork) 

Ingredients

• 3 large Kimchi leaves

• 3 Tbs (45g) ground pork

• 3 Tbs (45g) tofu, minced

• 2-3 Asian chives

• 2 Tbs (30g) onion, minced

• 1 tsp (5ml) sesame oil

• Salt/Pepper to taste

• egg

• flour

• grape seed oil

Step 1 - Make the Pork

• Mix the pork, tofu, chives, onion ans sesame oil until thoroughly combined.

• Cover and refrigerate.

Step 1 - Make the Pork

• Prepare 6 or 7 kimchi leaves (6 to 7 inches long, or 16 cm) and ½ cup flour in a plate.

• Coat both sides of each kimchi leaf in the flour by hand.

• Place 1 egg in a small bowl and add a pinch of salt. Beat it with a fork.

• Add some of the meat-tofu mix on one side of a kimchi stem.

• Add some flour on top of the mixture.

• Put some of the meat-tofu mix on the rest of kimchi leaves.

• Heat up a non-stick pan and add some grape seed oil (or vegetable oil).

• Coat each kimchi leaf with beaten egg mix and place on the heated pan.
  *tip: the meat mixture should be bottom of the pan

• When the bottom of the kimchi pancake turns golden brown (1 or 1½ minutes), turn it over and cook another minute.

• Turn it over one more time and cook another 30 seconds before transfering it to a serving plate.
  *tip: you can serve it as it is or cut it into bite size before serving