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Dak Kimchijeon | Crispy Korean Street Food Pancake
(0)
30 min
Quick
Gurkerl Küche
Knusprig ausgebackenes koreanisches Kimchijeon mit saftigen Hendlbruststreifen, würzigem Kimchi und frischen Jungzwiebeln. Außen herrlich kross und innen wunderbar saftig – serviert mit einem pikanten Sesam-Soja-Dip direkt auf deinen Tisch.
Preparation method
Preparation
Pat the chicken breast dry and cut into thin, bite-sized strips. Coarsely chop the kimchi and catch the escaping kimchi juice (approx. 2-3 tbsp). Wash the spring onions and cut into thin rings. Peel and finely chop the garlic.
For the dip, mix the soy sauce with the sesame oil and half of the sesame seeds in a small bowl and set aside.
Batter & Preparation
In a mixing bowl, combine the all-purpose wheat flour, cornstarch, a pinch of salt, and the egg. Stir in about 120 ml of ice-cold water and the collected kimchi juice until a smooth, velvety batter forms.
Chef's tip
For maximum crunch, use ice-cold water for the batter (feel free to chill with ice cubes). The combination of flour and cornstarch ensures the signature crispy texture of Korean street food pancakes.
Simply keep the finished pancakes warm on a wire rack in the oven while you fry the second pancake in the pan.
45 min
Quick
