can't smell :s

By Doobydobap · 20 min

Ingredients

Instructions

1. In a medium bowl, combine the kimchi and gochujang.
2. Finely chop the kimchi with kitchen scissors.
3. Add the parmesan, starch and flour. Mix gently and do not overmix.
4. Drizzle in 1/4 cup of ice-cold water until the batter is thin, like tempura batter.
5. Heat a well-seasoned skillet or non-stick pan over high heat.
6. Once hot, drizzle in the oil.
7. Scoop about 2 tbsp of batter into the oil and gently spread it out. Do not crowd the pan.
8. Sprinkle a pinch of parmesan over the batter.
9. If the jeon does not release from the pan, gently scrape it from the bottom with a spatula.
10. Cook until the bottom is golden brown, about 4 minutes, then flip.
11. Cook the other side for about 4 minutes more, until golden brown.
12. Move to a lined wire rack and let cool slightly. Do not stack them, or they will steam and turn soggy.

Summarized from Doobydobap's video. Watch it for the details.

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