Kimchi Pancakes (Kimchijeon)韩式泡菜煎饼

Method做法

1. Mix the flour, sugar, kimchi, its reserved brine, and scallions with ½ cup cold drinking water. Stir just until no dry flour remains.

   把面粉、糖、泡菜、留的泡菜汁和葱加½杯凉饮用水拌匀，拌到没有干粉就行。

   No heat · 2 min不开火 · 2分钟

   The batter drops easily from a spoon but isn't watery.面糊能从勺上落下，但不像清水那么稀。

   ?Common mistake & quick fix容易错在哪，怎么补救

   Keep raw meat and its tools away from ready-to-eat food; wash hands and tools after handling it.生肉及器具与即食食物分开，接触后洗手并清洗器具。

2. Pour a little of the measured oil into a nonstick skillet and spoon in thin pancakes, leaving space between them.

   不粘锅里倒一点量好的油，舀入面糊摊薄，饼之间留出空隙。

   Medium · 1 min中火 · 1分钟

   The oil shimmers gently, without smoke.油微微发亮，不冒烟。

   ?Common mistake & quick fix容易错在哪，怎么补救

   If the pan dries or browns too quickly, lower the heat and add a small splash of water.锅干或上色太快就调小火，加少量水。

3. Cook 3–4 minutes until the bottoms hold together and brown, then flip with a wide spatula and cook 3–4 minutes more, until the centers have no wet flour.

   煎3–4分钟到底面定形上色，用宽铲翻面再煎3–4分钟，直到中心没有湿生粉。

   Medium · 6–8 min中火 · 6–8分钟

   The edges are crisp and the center is cooked, not gummy.边缘脆、中心熟，不黏生。

   ?Common mistake & quick fix容易错在哪，怎么补救

   If the pan dries or browns too quickly, lower the heat and add a small splash of water.锅干或上色太快就调小火，加少量水。

4. Cook the rest of the batter and oil in batches. Keep the finished pancakes uncovered and don't stack them so they don't steam, and serve with the dipping sauce.

   剩下的面糊和油分批煎完。煎好的饼别叠放、别盖着，免得回潮，配蘸汁上桌。

   Medium · 7–9 min中火 · 7–9分钟

   ?Common mistake & quick fix容易错在哪，怎么补救

   Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。