AI-generated imageCrispy Kimchi Rice Jeon (2 servings)
Korean-style rice pancakes using properly refrigerated cooked rice, ripe kimchi and egg. Rice, not flour batter, is the main body of each patty.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Break up 400 g refrigerated rice. Do not use rice left at room temperature for a long time.
- 02
Lightly squeeze and chop 120 g kimchi. Mince 20 g scallion.
- 03
Mix rice, kimchi, scallion, 2 eggs, 1 tsp gochujang and 1 tsp sesame oil evenly.
- 04
Heat 2 tsp oil in a pan over medium heat. Divide into 6 rounds about 1 cm thick.
- 05
When edges set and the base browns, flip and cook both sides. Serve once the egg is fully cooked and rice is hot throughout.
Helpful source links
Before you cook
Use rice refrigerated promptly after cooking; do not use rice left out too long. Cook until rice is hot throughout and the egg is fully set. Check ingredient labels on kimchi and gochujang.
Allergens: 달걀, 참깨, 대두·밀(고추장 성분에 따라), 생선·갑각류(김치 속 액젓·새우젓에 따라)
Image & source credits
AI-generated image.