Paik Jong Won, a Korean chef, shares a recipe for Kimchijeon, a Korean-style kimchi pancake. He emphasizes the importance of using sour kimchi, a 1:1:1 ratio of kimchi, Korean pancake mix, and water, and not overmixing the batter to achieve a crispy texture. The chef also provides tips on cooking techniques, such as adding plenty of oil and ensuring it gets underneath the batter, and how to flip the pancake without using a spatula. He recommends waiting an hour or two after eating to digest the snack, which is perfect for a late-night craving.
Here are the key facts extracted from the text:
1. The recipe is for Kimchijeon, a type of Korean pancake.
2. The ingredients needed for Kimchijeon include sour kimchi, green onion, Cheongyang pepper, red pepper powder, Korean pancake mix, water, sausages, and cooking oil.
3. The kimchi should be sour and well-fermented.
4. The sausages can be replaced with ham or bacon.
5. If using frozen sausages, they should be parboiled to remove excess salt.
6. The ingredients should be mixed in a 1:1:1 ratio of kimchi, Korean pancake mix, and water.
7. The batter should be mixed gently to avoid forming gluten.
8. The pan should be heated with a generous amount of cooking oil before adding the batter.
9. Twirling the pan is important to distribute the oil evenly and ensure the center of the pancake is crispy.
10. The pancake should be cooked until it is crispy on the edges and chewy in the center.
11. The amount of oil used is important, and too little oil can result in a pancake that is not crispy.
12. The finished Kimchijeon should be served with a late-night snack, and it is recommended to wait an hour or two before going to bed to digest it.