Kimchi Pancake - Kimchijeon
Fall in love with this super savory kimchi pancake served with a fiery soy dipping sauce. It's the ultimate Korean snack, like nothing you've ever tasted!
- Prep time
- 10 min
- Cook time
- 8 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup Korean pancake mix
- 1/2 teaspoon kosher salt
- 3/4 cup water
- 1 large egg (beaten)
- 2 tablespoons kimchi juice
- 1 cup kimchi (roughly chopped)
- 2 stalks scallions (finely chopped)
- 2 tablespoons vegetable oil
- shredded nori sheet for topping (optional)
- 2 tablespoons soy sauce
- 2 tablespoons water
- 2 tablespoons rice vinegar
- 1 red or green Thai chili (finely chopped (optional))
- 1/2 stalk scallion (finely chopped)
Instructions
- 1
Put all the ingredients for the dipping sauce in a bowl and stir. Set aside.
- 2
Sift the pancake mix and salt into a bowl and slowly add the water while whisking. Keep whisking until the batter is smooth.
- 3
Add the egg and kimchi juice and stir until the ingredients are combined. Add the kimchi and green onions, and mix into the batter.
- 4
In a large frying pan over medium high heat, add the vegetable oil and swirl it in the pan to coat the bottom surface.
- 5
Add a ladle full of batter to the pan and move the pan in a circular motion to spread the batter evenly and create a round pancake.
- 6
Cook on one side for 30 seconds and turn the heat down to medium low. Cook until the bottom side is golden brown while pressing down a couple of time to flatten the pancake, about 2 to 3 minutes.
- 7
Use a spatula to flip the pancake and cook for 1 minute.
- 8
Transfer the pancake to a plate and slice it into wedges. Repeat the steps for the remaining batter.
- 9
Serve with dipping sauce.