A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Dak-Kimchijeon | Crispy Korean Chicken Pancakes
(0)
30 min
Quick
Gurkerl Küche
Knusprige koreanische Kimchi-Hendl-Pancakes (Dak-Kimchijeon) mit zartem Hühnerfleisch, würzigem Kimchi und feiner Sesam-Soja-Dipsauce – echter Streetfood-Genuss für zuhause.
Ingredients
Preparation method
Preparation & batter
Cut the boneless chicken thighs into small, bite-sized pieces. Lightly squeeze the kimchi (be sure to reserve the kimchi juice, it goes into the batter) and roughly chop it. Wash the spring onions and slice them into thin rings. Peel and finely grate the garlic.
In a large bowl, thoroughly mix the plain wheat flour with the cornstarch and salt. Stir in 120 ml of ice-cold water and 60 ml of the reserved kimchi juice until a smooth, thick batter forms. Fold in the cut chicken meat, the chopped kimchi, two-thirds of the spring onions, and the grated garlic.
Mixing the dip & frying
For the dip, stir the soy sauce, rice vinegar, sesame oil, cane sugar, and the remaining spring onion rings together in a small bowl until the sugar has completely dissolved.
Chef's tip
Cooked kimchijeon can be kept warm perfectly on a wire rack in the preheated oven at 80 °C fan, keeping the bottom wonderfully crispy.
Ice-cold water and the addition of cornstarch ensure the incomparably crispy crust of these Korean street-food pancakes.
45 min
Quick
