Kimchi Jun (aka Kimchijeon or kimchi jeon (IPA: [kimtɕʰi dʑʌn]) ) is a variety of jun (aka jeon), or Korean pancake-like dish, made with sliced kimchi, flour batter and sometimes any other available vegetables. Kimchi, pickled vegetables seasoned with chili pepper and jeotgal, are a staple in Korean cuisine. The dish is good for using up ripened kimchi along with Kimchi Bokkeumbap (kimchi fried rice).
When making Kimchi Jun, the brine from the kimchi, especially that of baechu kimchi (made from Napa cabbage), is usually added in. So while the pancake is red, it's not spicy itself. With kimchi, it is served as anju (a side dish to go with alcoholic drinks) especially with makgeolli or dongdongju.
- Kimchijeon on Wikipedia -- original source of description section, licensed under the GNU Free Documentation License
- ½ head kimchi
- 5 leeks (choose the smallest ones)
- 1 egg
- 1 cup flour
- ½ cup milk
- vegetable oil
- a dash of salt