I know how to cook exactly one Korean dish. And as I had it for dinner tonight, I decided to take some pictures along the way and teach the rest of you how to make Kim Chi Chun.
Kim Chi Chun is like a savory pancake. It’s extremely easy to make. Heck, even I can do it. Sorry about the fuzzy measurements below. I do this by eye as I have no measuring cups or spoons. And it’s not like baking where all the amounts need to be precise. As long as your batter is about the same consistency as pancake batter, you’ll be fine.
Start by assembling your ingredients. You’ll need flour (just plain old white flour will do), water, Kim chi, oil and salt (optional).
Then get all of your tools together. You’ll need a frying pan, a spatula, a cutting board, scissors, a spoon and a bowl.
Dump some flour into the bowl (I think I used about a cup) and pour some water over it (a 1/3 of a cup maybe) and mix. The consistency should be the same as pancake batter.
Open the bag of kim chi and pour the liquid into the bowl. Then take your scissors and shred the kim chi.
Dump the Kim chi into the batter and mix well.
Now put a couple of tablespoons of oil in your skillet and heat it up. Once it’s hot, pour some of the batter into the skillet. They should be the size of small pancakes.
When they have cooked a minute or so, flip them. This is the same as if you were making breakfast pancakes.
Cook until no more batter oozes out when you press on them with a spatula. Put them on a plate and sprinkle with a tiny bit of salt. This, of course, is optional if you’re watching your sodium intake.
Serve with soy sauce for dipping. Again, this is optional if you don’t like soy sauce or you’re watching your sodium intake.
Personally, I prefer them without the soy sauce, but I was having some serious salt cravings this evening, so I decided to go for the dipping.
And there you have it. Your first Korean dish in nine easy steps. Enjoy!
