Korean · Free
Kimchi Jeon (Kimchi Pancake)
A tangy, savory pancake made from chopped aged kimchi folded into a simple batter and pan-fried until crisp. It is one of the easiest and most satisfying ways to use up sour kimchi.
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Prep 10 min · Cook 12 min
Method
Chop the kimchi into small bite-sized pieces so it distributes evenly throughout the pancake.
In a bowl, combine the flour, cornstarch, cold water, kimchi brine, gochugaru, and sugar, then whisk into a smooth batter about the thickness of heavy cream.
Fold in the chopped kimchi and sliced green onions until they are evenly coated in batter.
If the batter looks too thick to spread, thin it with a tablespoon or two of cold water.
Heat 2 tablespoons of oil in a nonstick skillet over medium-high heat until it shimmers.
Pour half the batter into the pan and spread it into a thin, even circle with the back of a spoon.
Cook for 4 to 5 minutes until the underside is deeply golden and the edges look crisp and lacy.
Flip the pancake, drizzle a little more oil around the edge, and press it flat with a spatula.
Cook the second side for 3 to 4 minutes until golden and crisp, then repeat with the remaining batter.
Stir the soy sauce and rice vinegar together for a quick dipping sauce, then cut the pancakes into wedges and serve hot.
Chef's tips
- Use well-fermented, sour kimchi for the deepest flavor, and squeeze it lightly if it is very wet.
- Keeping the batter thin and pressing the pancake flat gives you the crispiest edges.
- A hot pan with enough oil is essential; a dry or cool pan makes the pancake soft instead of crisp.
Cooking times vary by equipment -- cook to temperature and to taste.
