Servings
Font
Back
0 from 0 votes

Kimchijeon (Kimchi Pancakes)

Kimchijeon (Kimchi Pancake) is an easy delicious snack or appetizer made with kimchi, pork and onions that comes together in under 10 minutes. #korean #kimchi #spicy #snack #appetizer

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 4 small
Course: Side Dish , Appetizer
Cuisine: Korean

Ingredients

  • 35 grams all-purpose flour (about ¼ cup)
  • 45 grams Potato Starch (about ¼ cup)
  • 1 cup kimchi (juice squeezed out and chopped)
  • ¼ cup kimchi juice
  • 1 egg
  • 2 tablespoons water
  • 2 scallions (white and green parts chopped separately)
  • 100 grams pork belly thinly sliced and chopped
  • 4 teaspoons vegetable oil

Instructions

    Cup of Yum
  1. In a small bowl, whisk together the all-purpose flour and potato starch.
  2. Beat the kimchi juice, egg, and water together in a bowl until evenly mixed.
  3. Add the kimchi, white part of the scallions and pork belly to the kimchi juice mixture and stir to distribute the ingredients evenly.
  4. Add the flour mixture to the kimchi and fold together until just combined. Do not overmix.
  5. Heat a frying pan over medium high heat until hot. Add 2 teaspoons of vegetable oil and swirl to coat.
  6. Add half the batter to the pan, using a spoon to spread it into a thin even layer. Fry this undisturbed until it starts to brown on one side (you can use a spatula to lift up an edge and peak).
  7. Flip the kimchijeon over. It's easiest to flip it in the air, but if you're not confident in your abilities to catch it, you can either use 2 large spatulas, or heat and oil a second pan that you can flip the kimchi pancake into.
  8. Use a spatula to press down on the pancake to make sure it's making good contact with the pan. Press all around the pancake frying until browned on this side.
  9. Flip the kimchijeon onto a cutting board and slice into wedges like a pizza. Repeat from step 5 with the other half of the batter. Garnish with scallions and serve.

Notes

  • NOTE: Personally I like my kimchijeon by itself, but if you want to make a sauce, just combine 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and ½ teaspoon sugar in a bowl and stir to combine.