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''Kimchijeon'' or ''kimchi jeon'' (also known as Kimchi buchimgae ()) ((:kimtɕʰi dʑʌn)) is a variety of ''jeon'', or Korean pancake-like dish, primarily made with sliced kimchi, flour batter and sometimes other vegetables. However, meat (ground pork) is also often added. Kimchi, spicy pickled vegetables seasoned with chili pepper and jeotgal, is a staple in Korean cuisine. The dish is good for using up ripened kimchi. Kimchijeon is often recognized in Korean culture as a folk dish of low profile that anyone could make easily at home with no extra budget. It is usually served as an appetizer, snack or ''banchan'' (side dish). When preparing kimchijeon, brine from kimchi is often added, especially that of ''baechu kimchi'', made from Napa cabbage. The brine lends its red color to the batter but is not spicy itself. Along with kimchi, it is served as anju with alcoholic beverages such as ''makgeolli'' or ''dongdongju''. ==See also== * Jeon (food) * Pajeon * Bindaetteok * Korean cuisine 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「kimchijeon」の詳細全文を読む スポンサード リンク
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