1.0Marc Winerhttps://marcwiner.com/id/Marc Winerhttps://marcwiner.com/id/author/admin2823/Gimchijeon Autentik – Panekuk Kimchi Renyahrich600338<blockquote class="wp-embedded-content" data-secret="knZVU7Q25h"><a href="https://marcwiner.com/id/gimchijeon-autentik-panekuk-kimchi/">Gimchijeon Autentik – Panekuk Kimchi Renyah</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/id/gimchijeon-autentik-panekuk-kimchi/embed/#?secret=knZVU7Q25h" width="600" height="338" title="“Gimchijeon Autentik – Panekuk Kimchi Renyah” — Marc Winer" data-secret="knZVU7Q25h" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2025/12/Gimchijeong-finals-4x3-sliced-750x563.jpg600450Begitu wajan diletakkan di atas api, adonan gimchijeon langsung mendesis dan bergelembung bahkan sebelum sempat mengeras. Dalam hitungan detik, pinggirannya mengerut dan kecokelatan, sementara bagian tengahnya tetap lentur, dipenuhi kimchi cincang yang mengharumkan seluruh adonan saat dimasak.https://marcwiner.com/id/gimchijeon-autentik-panekuk-kimchi/idGimchijeon Otentik - Panekuk KimchiKoreaCamilanHidangan pembuka1515304500 g kimchi500 g tepung terigu600 ml air (dingin)300 ml air kimchi1 batang daun bawang (iris tipis)0.5 bawang bombai (iris tipis)minyak nabati (secukupnya, untuk memasak)1 sendok makan gula (opsional, untuk menyeimbangkan rasa asam)12https://marcwiner.com/wp-content/uploads/2025/12/Gimchijeong-finals-4x3-sliced.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400