If you're looking for something else to do with that bottom of the bucket kimchi, consider the kimchijeon. Imagine with me for a minute a world where pancakes aren't just for breakfast. I'm not talking about Denny's. This is a controversial world where pancakes have been altered, some may even say corrupted, down to their very batter. It's a world where you never know what kind of creatures may appear in your pancakes, or what kind of exotic alcohol they may be served with. I still don't feel like this is distinguishing it very clearly from Denny's, but you get the picture. Crispy and savory, flat and fried, available in a variety of flavors, and often served as a side dish for cauldrons of home brewed rice wine, the jeon is an artful approach to what many Americans would deem a bachelor night meal.
With the last remaining kimchi, 20something and I put together this hof masterpiece. Our coteachers the next day were impressed at the attempt, but it was obscenely easy. Thin, crepe like mixture of flour, milk, and water. Diced garlic and sliced green onions. Rough chopped leaves of kimchi. Stir, pour, and fry.
In the bowl, the batter didn't look like much. That's not exactly true. It looked like something, but not something I would want to re-eat if you catch my drift. Fortunately, with a pan fry and a flip of the wrist, this chunky pink soup went from inedible to irresistible in just a matter of minutes.
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