Lee Won-il's Gamja Angkeum Minari Kimchijeon
A kimchi pancake made without wheat flour or pancake mix, using only potato starch sediment and kimchi juice to achieve an overwhelmingly chewy yet crispy texture.
Ingredients needed 2 servings
Recipe
Cooking tips
- If you let the batter rest in the fridge for about a day rather than cooking it immediately, the potato starch sediment will fully absorb the kimchi juice, greatly enhancing the chewy texture.
- Since the seasoning relies solely on kimchi juice without additional salt, check the saltiness of the kimchi juice beforehand and adjust the amount accordingly.
Recommended for
- Those looking to break away from ordinary, soggy flour-based kimchi pancakes and crave a unique crispy and chewy texture.
- Those seeking a unique pancake dish that pairs perfectly with makgeolli on a rainy day.
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