Kimchijeon

kimchijeon - www.healthnote25.com

Kimchijeon or kimchi jeon (also known as Kimchi buchimgae [김치 부침개]) (Korean pronunciation: [kimtɕʰi dʑʌn]) is a variation of jeon, or a dish similar to a Korean pancake, generally made with kimchi slices, flour dough, and sometimes with some other vegetables. However, meat (ground pork) is also sometimes added.

Kimchi, pickled spicy vegetables flavored with chilies and jeotgal, is the main ingredient in Korean cuisine. A good dish to use until the kimchi is overcooked. Kimchijeon is often recognized in Korean culture as a lower class folk dish that anyone can make easily at home without any additional budget.

These foods are usually served as appetizers, snacks or banchan (complementary meals).

When preparing kimchijeon, brine for kimchi is often added, especially from baechu kimchi, made from Napa cabbage. Salt water provides a red color for the dough but not with the spicy flavor itself. Along with kimchi, served as anju with an aperitif like makgeolli or dongdongju.