Korean food

Let’s Talk Food: Making kimchi pancakes with Chef Sharwin Tee

Rappler
Making this Korean classic at home is easier than you think!

Kimchi pancakes anyone? Food reporter Steph Arnaldo tries her hand at Chef Sharwin Tee’s kimchijeon recipe via Zoom

The recipe is straight out of Chef Sharwin Tee’s new cookbook, The Gospel of Food, via Zoom for the first time.

Luckily, this popular Korean side dish (or even entree) is simple to make at home! All you need are 4 basic ingredients:

  • 240g of chopped kimchi
  • 1/2 cup of all-purpose flour
  • 4-6 tablespoons of cooking oil
  • 1/2 cup of cold water (plus, salt and pepper to taste). 

Having never made (or even eaten) this Korean staple before, I thought the recipe would be a challenge. Surprisingly, it was pretty foolproof and easy to adjust.

As I was cooking alongside Chef Sharwin’s instructions, I found that the initial measurements were just a guide – how much flour, water, or kimchi you put is up to you. Batter too thick? Add water. Too thin? Add more flour. 

You can even include leftover kimchi juice to the batter, and experiment with extra toppings, like cheese, veggies, chili peppers, and other add-ons.

At the end, I enjoyed a golden-brown kimchi pancake – crunchy on the outside, but still chewy and soft on the inside, accompanied by crisp bits of kimchi. It was savory, tangy, and a tad spicy – definitely, a must-try.

Try this recipe next time you’re serving Korean food (like a samgyeopsal feast) or looking for a simple but filling meal at home. – Rappler.com

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