Appetizers Sides

Korean Kimchi Pancake (김치전 – Kimchijeon)

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In its simplest form, this South Korean pancake incorporates sliced kimchi, preferably ripe version, with a simple flour batter. The dish belongs to a wide group of jeon—savory Korean pancakes—and it is easily adapted with various ingredients such as chili paste (gochujang), ground meat, or other vegetables.

The pancakes are occasionally served with a dipping sauce on the side and may come sprinkled with sesame seeds. They are usually enjoyed as a quick, filling snack or an appetizer, but they can also be served as a main course or a side dish.

Korean Kimchi Pancake (김치전 – Kimchijeon)

Recipe by MaangchiCourse: Appetizers, SidesCuisine: KoreanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

10

minutes
Calories

300

kcal
Total time

20

minutes

In its simplest form, this South Korean pancake incorporates sliced kimchi, preferably ripe version, with a simple flour batter. The dish belongs to a wide group of jeon—savory Korean pancakes—and it is easily adapted with various ingredients such as chili paste (gochujang), ground meat, or other vegetables.

Ingredients

  • ½ pound well-fermented napa cabbage kimchi, chopped into small pieces, plus 2 tablespoons of the brine

  • 3 scallions, chopped

  • ½ teaspoon sugar

  • ½ cup all-purpose flour

  • ½ cup water

  • 4 tablespoons vegetable oil

Directions

  • Combine the kimchi, kimchi brine, scallions, sugar, flour, and water in a medium bowl and mix well with a spoon.
  • Heat a 12-inch nonstick skillet over medium heat. (If you don’t have a 12-inch skillet, use a smaller skillet to make 2 pancakes.)
  • Add 2 tablespoons of the vegetable oil and swirl to coat the bottom of the pan.
  • Pour the batter into the pan and spread it with the back of a spoon or a spatula to make a large circle.
  • Cook until the bottom is golden brown and crisp, 3 to 5 minutes.
  • Carefully turn the pancake over. Drizzle the remaining 2 tablespoons oil around the edges of the skillet, then lift the pancake with a thin spatula to allow the oil to run underneath and tilt the pan to spread it evenly.
  • Cook until the bottom of the pancake is light golden brown and crisp, 3 to 5 minutes.
  • Flip it one more time and cook for another minute.
  • Slide onto a large serving platter and serve immediately.

Recipe Video

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