Kimchijeon (kimchi pancakes)
User Reviews
4.7
Kimchijeon (kimchi pancakes)
Description
Kimchijeon (kimchi pancakes) blend thinly sliced kimchi and aromatics like scallions and onion into a flour-based batter enriched with kimchi juice, giving these pancakes their distinct fermented tang. The batter is carefully thinned to a pourable consistency, ensuring a delicate, slightly chewy texture. Optional proteins such as minced pork, canned tuna, or squid can be added for more depth.
Cooking involves spreading thin layers of batter in a hot, well-oiled pan and frying until edges turn golden and crisp, then flipping to cook the other side similarly. This results in pancakes with crisp edges and a tender, flavorful inside. The use of kimchi juice contributes to the batter's flavor and helps achieve the right texture.
These pancakes are commonly served with a dipping sauce made from soy sauce, vinegar, sugar, and pepper, accentuating their savory and tangy notes. They work well as appetizers, side dishes, or snacks, highlighting the characteristic flavors of kimchi in a versatile form.
Tips include using icy cold water in the batter to improve texture, spreading thin layers for even cooking, and using a generous amount of oil to develop a crisp crust. Increasing heat at the end helps finalize crispiness.
Ingredients
- 1 cup kimchi thinly sliced, fully-fermented
- 1 to 2 scallions Two if thin and small
- 1/4 onion medium
- 3 ounces minced pork or canned tuna (without the liquid), or squid cut into small strips; optional
- cooking oil with high smoke point for pan frying
Batter
- 1 1/4 cups all-purpose flour or Swap 1/4 cup of all-purpose flour with sweet rice flour or corn/potato starch, or buchimgaru (Korean pancake premix
- 2 to 3 tablespoons kimchi juice See note on water below, juice/liquid from kimchi
- 1 or 2 teaspoons gochujang or gochugaru; optional
- 1 egg lightly beaten; optional
- 1 cup water Use more water if juice/liquid from kimchi is unavailable and not using an egg. Flour to liquid should be about 1:1 ratio in total, icy cold
Optional Dipping Sauce (Combine all the ingredients)
- 1 tablespoon soy sauce
- 1 teaspoon vinegar
- 1 tablespoon water
- 1/2 teaspoon sugar
- pinch black pepper
Instructions
- Thinly slice the kimchi, about 1/2-inch thick. Cut the scallions into about 2-inch pieces. If the white part is thick, cut in half lengthwise. Thinly slice the onion.
- In a large bowl, combine the flour (or pancake mix) with the liquid from kimchi, the optional gochujang/gochugaru and egg, and water, a little bite at a time. Start with dissolving the gochujang with water, and mix everything together. Do not over mix.
- Add a little more water if the batter is too thick. The batter should flow easily from a spoon.
- Stir in the kimchi, scallions, onion and the optional protein of your choice.
- Heat one tablespoon of oil in a non-stick pan over medium heat. Ladle the mixture into the pan, and spread it evenly into a thin round shape. Cook until the edges turn light golden brown, about 3 minutes. Turn it over, and add more oil to the sides of the pan. Gently swirl the pan to distribute the oil under the pancakes. Press the pancake down with a spatula. Cook until the other side is nicely browned and crispy, 2 to 3 minutes.
- Repeat the process until there is no remaining batter. Serve hot with a dipping sauce, if desired.
Notes
- Use juice from fully fermented kimchi to enhance the pancake flavor and texture.
- Keep the batter thin and flowing easily from a spoon for optimal pancake consistency.
- Pan-fry with ample oil and spread the batter thinly for crispy edges.
- Adjust heat higher near the end to crisp up the pancakes well.
User Reviews
Overall Rating
4.7
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