Korean•quick

Kimchijeon (kimchi pancakes)

This crispy flavor-packed kimchi pancakes are super easy to make with a few basic ingredients as long as you have some well fermented kimchi.

Ingredients

Quantities are shown as originally provided.

1 cup thinly sliced fully-fermented kimchi
1 to 2 scallions (Two if thin and small)
1/4 medium onion
3 ounces minced pork, canned tuna (without the liquid), or squid cut into small strips - optional
cooking oil with high smoke point for pan frying
1 1/4 cups all-purpose flour or buchimgaru (Korean pancake premix)
2 to 3 tablespoons juice/liquid from kimchi (See note on water below)
1 or 2 teaspoons gochujang (Korean chili pepper paste) or gochugaru - optional
1 lightly beaten egg - optional
1 cup icy cold water
1 tablespoon soy sauce
1 teaspoon vinegar
1 tablespoon water
1/2 teaspoon sugar
pinch of black pepper

1
Thinly slice the kimchi, about 1/2-inch thick. Cut the scallions into about 2-inch pieces. If the white part is thick, cut in half lengthwise. Thinly slice the onion.
2
In a large bowl, combine the flour (or pancake mix) with the liquid from kimchi, the optional gochujang/gochugaru and egg, and water, a little bite at a time. Start with dissolving the gochujang with water, and mix everything together. Do not over mix.
3
Add a little more water if the batter is too thick. The batter should flow easily from a spoon.
4
Stir in the kimchi, scallions, onion and the optional protein of your choice.
5
Heat one tablespoon of oil in a non-stick pan over medium heat. Ladle the mixture into the pan, and spread it evenly into a thin round shape. Cook until the edges turn light golden brown, about 3 minutes. Turn it over, and add more oil to the sides of the pan. Gently swirl the pan to distribute the oil under the pancakes. Press the pancake down with a spatula. Cook until the other side is nicely browned and crispy, 2 to 3 minutes.
6
Repeat the process until there is no remaining batter. Serve hot with a dipping sauce, if desired.