Name: Adam Liaw’s kimchi fritters
Cook time: 1 h
Yield: 4
Cuisine: Korean
Ingredients: 200g kimchi,finely chopped; 4 thin spring onions,finely chopped; 1 tsp toasted sesame seeds,plus extra to serve; ½ tsp sugar; ¾ cup plain flour; salt,to season; ¼ cup vegetable oil; 2 tbsp sesame oil

easyTime:30 mins - 1 hourServes:4

Jeon are savoury Korean pancakes,but I know that many people are intimidated by making pan-sized ones because they can be difficult to flip. If that sounds like you,this smaller version might be right up your alley.

Ingredients

200g kimchi,finely chopped
4 thin spring onions,finely chopped
1 tsp toasted sesame seeds,plus extra to serve
½ tsp sugar
¾ cup plain flour
salt,to season
¼ cup vegetable oil
2 tbsp sesame oil

DIPPING SAUCE

1 tbsp rice vinegar
2 tbsp soy sauce
½ tsp toasted sesame seeds
1 sliced bird’s eye chilli

Method

Step1
Combine the kimchi,spring onions,sesame seeds,sugar and flour in a bowl,season with a little salt and add about ½ cup of cold water to make a thick,chunky batter. Mix well. Heat a large frying pan over medium heat and add about 2 tbsp of the vegetable oil – the oil in the pan should be nearly ½ a centimetre deep. Pour about ½ a cup of batter into the pan for each fritter,repeating until the pan is full,and fry them until they’re just set,about 3 minutes. Carefully flip the fritters and drizzle a little sesame oil over each. Fry for a further 2-3 minutes until cooked through and crisp. Remove the fritters from the pan and repeat with any remaining mixture. Place the fritters on a serving plate and scatter with extra sesame seeds.
Step2
Combine the ingredients for the dipping sauce. Serve with the fritters.