Description
Make delicious Korean Kimchi Pancakes, Kimchijeon, easily at home. This savory snack is perfect when you need something quick and full of flavor. Let’s make some comfort food together!
Ingredients
Scale
- 1 cup well-fermented kimchi, chopped
- 1/2 cup kimchi juice
- 1 cup all-purpose flour
- 1/2 cup water
- 1/4 cup all-purpose flour (for dusting/extra crispiness)
- 1 scallion, sliced
- 1 tablespoon vegetable oil (for frying)
Instructions
- In a bowl, combine the chopped kimchi, kimchi juice, 1 cup of flour, and water. Mix until you have a thick batter. Do not overmix.
- Stir in the sliced scallions.
- Heat the vegetable oil in a non-stick skillet over medium heat.
- Pour about 1/3 cup of batter into the hot skillet, spreading it slightly to form a round pancake. If you like extra crispy edges, sprinkle a little of the reserved 1/4 cup flour around the edges of the pancake in the pan.
- Cook for 4-5 minutes until the bottom is golden brown and crisp.
- Flip the pancake carefully using a spatula. Cook the other side for another 3-4 minutes until golden brown.
- Repeat with the remaining batter, adding more oil if the pan becomes dry.
- Slice into wedges and serve warm.
Notes
- Use very ripe, sour kimchi for the best flavor in your pancakes.
- You can add other ingredients like shredded onion or a few strips of pork belly if you wish.
- Serve with a simple soy dipping sauce (soy sauce, rice vinegar, a dash of sesame oil).
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Savory Snack
- Method: Pan-Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 pancake
- Calories: Approx. 200
- Sugar: Low
- Sodium: Moderate
- Fat: Moderate
- Saturated Fat: Low
- Unsaturated Fat: Moderate
- Trans Fat: None
- Carbohydrates: High
- Fiber: Low
- Protein: Moderate
- Cholesterol: Low