Kimchijeon (Kimchi Pancake)
Korean kimchi pancake — well-fermented kimchi chopped into a batter and pan-fried crisp. The classic rainy-day dish with makgeolli, and the tastiest way to use up sour kimchi.
Ingredients
- Well-fermented kimchi · chopped1.5 cups
- Korean frying mix · or flour + salt1 cup
- Kimchi brine · for color and flavor2 tbsp
- Water · cold0.75 cup
- Green onion · sliced, optional0.5 stalk
- Onion · sliced, optional0.25
- Cheongyang chili · optional1
- Sugar · if the kimchi is very sour1 tsp
- Cooking oil · generous4 tbsp
Steps
- ⏲ 2 min
Chop the well-fermented kimchi; slice the green onion, onion, and chili.
- ⏲ 2 min
Whisk the frying mix with water and kimchi brine into a slightly thin batter, then fold in the kimchi and vegetables. Add a little sugar if the kimchi is very sour.
- ⏲ 1 min
Heat a generous amount of oil in a pan over medium heat and spread the batter into a thin round.
- ⏲ 4 min
Fry until the bottom is golden and crisp. Don't fuss with it too much.
- ⏲ 3 min
Flip once and crisp the other side, drizzling oil around the edges for extra crunch.
Cut into pieces and serve right away — lovely with makgeolli or a soy dip.
Tips & Variations
Variations
- Tuna kimchi jeon: Add canned tuna for a richer, heartier pancake.
- Cheese kimchi jeon: Top with mozzarella for a melty pull.
- Seafood kimchi jeon: Add squid or other seafood.
- Mini jeon: Fry small for bite-size pancakes.
Tips
- The more fermented (sour) the kimchi, the better — really ripe kimchi is best.
- Keep the batter slightly thin for a thin, crisp pancake; cold water crisps it more.
- Kimchi brine deepens the color and umami.
- Use plenty of oil over medium heat so it crisps and cooks through.
- Flip it only once so it stays crisp and doesn't fall apart.
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