Easy 15-min. Kimchijeon (Kimchi Pancake)
A delicious crispy kimchi pancake with a chewy texture and savory, tangy flavor! This easy 15-minute Kimchijeon is so good and simply made with minimal ingredients! If you love kimchi, you must try this because it's restaurant-quality!
- Prep time
- 5 min
- Cook time
- 8 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 tbsp vegetable oil (or any neutral oil for frying)
- 1 green onion (finely chopped for optional garnish)
- 1 cup kimchi (well fermented kind)
- 2 green onions (finely chopped)
- 2 tbsp onion (finely diced)
- 1/4 cup potato starch (or cornstarch/tapioca starch)
- 1/4 cup all purpose flour
- 1/2 tsp garlic powder
- 1/2 tsp white granulated sugar
- 1/2 cup water (very cold)
Instructions
- 1
On a cutting board, finely chop kimchi. Transfer to a large mixing bowl.
- 2
To your large bowl of kimchi, add remaining pancake batter ingredients. Mix until it's combined. Do not over mix.
- 3
Heat 2 tablespoons of vegetable oil in a large non-stick pan (around 10-11 inches wide) on medium heat. Swirl the hot oil around the pan and then pour in the batter. Evenly spread the batter out with a spatula into a thin pancake. (Alternatively, if you want to make smaller pancakes, scoop one cup of the batter to fry and reduce the frying time to 2-3 minutes per side).
- 4
Fry until the bottom of the pancake is golden and crispy, about 3-4 minutes.
- 5
Then loosen the sides with a spatula. When the pancake is ready to flip, you should be able to slide it around easily. Flip pancake over with the widest spatula you have or slide the pancake onto a plate and flip the pancake back into your pan. Pour remaining oil around the edges and fry on the other side until golden and crispy, another 3-4 minutes.
- 6
Remove off heat. Transfer to a cutting board to slice or cut with clean kitchen scissors. Garnish with more green onions and enjoy!