Making savory and delicious cheese kimchi jeon
On cloudy days, I always think of jeon. It was a very cloudy day yesterday, so I thought of mozzarella cheese at home. These days, people eat it with cheese. So, we baked cheese kimchi pancake together.
2 serving
Within 15 minutes
레몬콩
Ingredients
  • ripe kimchi
    1/4ea
  • mozzarella cheese
    1pack
  • pan frying powder
    1.5ladle
  • Water
    150ml
Cooking Steps
STEP 1/10
Please slice the kimchi thinly.
STEP 2/10
Put the pancake mix on top of it.
STEP 3/10
And add water. You don't put in all the water at once.
STEP 4/10
Mix it like this and add water while checking the concentration. It's perfect if it's moderately watery where you usually knead.
STEP 5/10
To make the pancake crispy, you need to cover it with plenty of cooking oil. Spread the kimchi pancake batter thinly and widely in a pan covered with plenty of cooking oil.
At first, the fire needs to be strong to fry it crispy.
STEP 6/10
When the bottom is cooked, you can turn it upside down and cook it.In this case, please turn down the heat.
STEP 7/10
Place mozzarella cheese on top before bottom is fully cooked.
STEP 8/10
And when the kimchi pancake is fully cooked, fold it in half and cover it with mozzarella cheese. If you don't have enough cooking oil, it will burn, so please add cooking oil if you don't have it.
STEP 9/10
Cover and wait until cheese melts.
STEP 10/10
It's done!
Please control the fire well so that the kimchi pancake doesn't burn. For a crispy texture, it's good to have plenty of cooking oil. It tastes even better with mayonnaise.
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