Kimchi Pancake (Kimchi Jeon)
User Reviews
5
Kimchi Pancake (Kimchi Jeon)
Description
Kimchi Pancake combines chopped kimchi cabbage and sliced onions with a batter made from flour, cornstarch, water, kimchi liquid, gochujang, sugar, and garlic powder. The kimchi provides a tangy, spicy base, while the gochujang adds deeper red pepper flavor and subtle sweetness. Cooking in a hot oiled skillet forms a crisp crust on the outside as the pancake cooks through.
The pancake can be made as one large round or several smaller pieces for easier flipping. Pressing the pancake gently during flipping helps even cooking and a balanced texture. The finished Kimchi Jeon has a pleasant chew inside with crunchy browned areas, and the sour-spicy kimchi flavors are front and center.
For a milder version, rinsing and draining kimchi and omitting gochujang reduces heat, and a small amount of salt or soy sauce can replace it for seasoning. No extra dipping sauce is necessary because the pancake carries good saltiness and depth from the kimchi itself.
Ingredients
- 1 cup kimchi chopped, cabbage
- 1/2 yellow onion sliced, small
- 1/2 cup flour
- 1/2 cup water
- 2 Tbsp kimchi liquid
- 1 tsp gochujang
- 1 Tbsp cornstarch
- 1/2 tsp sugar (up to 1 tsp)
- 1/8 tsp garlic powder
- 2-3 green onions (optional)
- vegetable oil for frying
Instructions
- Measure 1 cup of kimchi after draining away any liquid. Loosely chop kimchi into thin strips about 3/8 in (1 cm) wide.
- Cut onions into thin slices. Cut green onions.
- In a bowl, add kimchi, onions and green onions.
- Add gochujang, sugar and garlic powder and mix.
- Add flour, cornstarch, water and kimchi liquid.
- Mix until everything is well blended. Should be like a loose pancake batter consistency.
- Heat a non-stick or iron skillet on medium high heat to start. Swirl in good amount of vegetable oil (about 1 1/2 Tbs for 12 in pan). When pan is heated (oil swirls around like water), pour a ladle full of kimchi pancake onto the pan. Here, you can either make one large pancake (about 6 inch) in the center of the pan or make several smaller 3 inch pancakes. The smaller ones are easier to turn over.
- After about 2-3 min, when the edges are starting to brown and the thinner parts are beginning to get cooked, turn it over. PRESS pancake with turner to even things out. It is OK if it's not fully brown yet. You can turn it over again to brown. Unlike steaks or a pancake, you won't ruin it by flipping over too many times.
- Serve warm!
Notes
- To reduce spiciness, rinse kimchi and omit gochujang; adjust seasoning afterward with salt or soy sauce.
- Make smaller pancakes if you prefer easier flipping and even cooking.
- The pancake has enough flavor and saltiness without extra dipping sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3pancakes
Amount Per Serving
Calories 100 kcal
% Daily Value*
| Calories | 100kcal | 5% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Sodium | 5mg | 0% |
| Potassium | 71mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 80IU | 2% |
| Vitamin C | 2.9mg | 3% |
| Calcium | 10mg | 1% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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