Kimchijeon

From Wikipedia, the free encyclopedia
Jump to: navigation, search
Kimchijeon
Korean pancake-Kimchijeon-01.jpg
Alternative names Kimchi buchimgae
Type Jeon
Course Appetizer, snack or banchan
Place of origin Korea
Main ingredients Sliced kimchi, flour batter
Cookbook:Kimchijeon  Kimchijeon
Kimchijeon
Hangul 김치전
Revised Romanization gimchijeon
McCune–Reischauer kimch'ijŏn

Kimchijeon or kimchi jeon (also known as Kimchi buchimgae [김치부침개]) (Korean pronunciation: [kimtɕʰi dʑʌn]) is a variety of jeon, or Korean pancake-like dish, primarily made with sliced kimchi, flour batter and sometimes other vegetables. However, meat (ground pork) is also often added.[1] Kimchi, spicy pickled vegetables seasoned with chili pepper and jeotgal, is a staple in Korean cuisine. The dish is good for using up ripened kimchi. Kimchijeon is often recognized in Korean culture as a folk dish of low profile that anyone could make easily at home with no extra budget.

It is usually served as an appetizer, snack or banchan (side dish).

When preparing kimchijeon, brine from kimchi is often added, especially that of baechu kimchi, made from Napa cabbage. The brine lends its red color to the batter but is not spicy itself. Along with kimchi, it is served as anju with alcoholic beverages such as makgeolli or dongdongju.

See also[edit]

References[edit]

  1. ^ "koreanyori.com(co.kr) 26. 김치전". anakii.anakii.net. Retrieved 10 September 2010. 

External links[edit]