Kimchi Jun

Description
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).

It is served as an appetizer, snack or banchan (side dish).

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.

Ingredients

 * 1/2 head kimchi
 * 5 leeks (choose the smallest ones)
 * 1 egg
 * 1 cup flour
 * 1/2 cup milk
 * vegetable oil
 * A dash of salt

Directions
1. Squeeze water out from the kimchi and chop up.

2. Cut leeks up into about 1 inch pieces

3. Pour the egg and milk (or water) into the flour and mix well.

4. Mix #1,2 and 3 together and add a dash of salt.

5. Pour a few drops of vegetable oil on a heated pan and fry to taste.

Source

 * Kimchijeon on Wikipedia -- original source of description section, licensed under the GNU Free Documentation License