Description
Kimchijeon, or Kimchi Pancake, is a classic Korean savory pancake made with well-fermented kimchi, a blend of flours, and a simple batter. Crispy on the outside and tender on the inside, this pancake is packed with a flavorful punch of tangy, spicy kimchi and is perfect as an appetizer, snack, or light meal. Served with a tangy dipping sauce, it captures the essence of authentic Korean street food convenience and taste.
Ingredients
Pancake
- 1½ cups chopped well-fermented kimchi
- ¼ cup kimchi juice
- 1 cup all-purpose flour
- ¼ cup rice flour (optional, for extra crispiness)
- ¾ cup cold water
- 1 large egg (optional)
- 2 green onions, thinly sliced
- 1 teaspoon sugar
- ¼ teaspoon salt (adjust to taste)
- 2 tablespoons vegetable oil, for frying
Dipping Sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- ½ teaspoon sesame seeds
- 1 green onion, finely chopped
- Pinch of red pepper flakes (optional)
Instructions
- Prepare the batter: In a large bowl, combine the all-purpose flour, rice flour, sugar, and salt. Add the cold water, kimchi juice, and egg (if using), then whisk until a smooth batter forms. Fold in the chopped kimchi and sliced green onions, ensuring everything is evenly mixed.
- Heat the pan: Place a nonstick skillet on medium-high heat and add 1 tablespoon of vegetable oil, allowing it to warm up thoroughly but not smoke.
- Cook the first side: Pour half of the batter into the skillet and spread it into a thin, even circle. Cook for 3–4 minutes, or until the bottom turns golden brown and crispy.
- Flip and cook the other side: Carefully flip the pancake using a spatula. Add the remaining oil around the edges if necessary. Cook for another 3–4 minutes until the pancake is crisp and cooked through.
- Repeat if making multiple pancakes: Remove the cooked pancake and repeat the process with the remaining batter to make another pancake.
- Prepare the dipping sauce: While the pancakes cook, mix all dipping sauce ingredients together – soy sauce, rice vinegar, sesame oil, sesame seeds, green onion, and optional red pepper flakes.
- Serve hot: Serve the kimchi pancakes immediately while they are still hot and crispy, accompanied by the dipping sauce for a delicious flavor boost.
Notes
- Well-fermented kimchi provides the best flavor and depth.
- Rice flour is optional but helps create a crispier texture.
- For a heartier version, add sliced pork belly, shrimp, or squid to the batter.
- Serve immediately for the best crispy texture; pancakes may soften if left to sit.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
