Kimchi pancake (Kimchijeon: 김치전)
A kimchi pancake is one of the easiest and quickest things to make and is one of Koreans' all time favorite dishes. It's hot, spicy, crispy, a little sweet, sour, and a little salty. It is not only a great snack but also it goes well with rice as a side dish, and is great in lunchboxes in place...
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1/2 lb well-fermented napa cabbage kimchi, chopped into small pieces, plus 2 tablespoons of the brine
- 3 scallions, chopped
- 1/2 tsp sugar
- 1/2 cup all-purpose flour
- 1/2 cup water
- 4 tbsp vegetable oil
Instructions
- 1
Combine the kimchi, kimchi brine, scallions, sugar, flour, and water in a medium bowl and mix well with a spoon.
- 2
Heat a 12-inch nonstick skillet over medium heat. (If you don’t have a 12-inch skillet, use a smaller skillet to make 2 pancakes.) Add 2 tablespoons of the vegetable oil and swirl to coat the bottom of the pan. Pour the batter into the pan and spread it with the back of a spoon or a spatula to make a large circle.
- 3
Cook until the bottom is golden brown and crisp, 3 to 5 minutes. Carefully turn the pancake over. Drizzle the remaining 2 tablespoons oil around the edges of the skillet, then lift the pancake with a thin spatula to allow the oil to run underneath and tilt the pan to spread it evenly. Cook until the bottom of the pancake is light golden brown and crisp, 3 to 5 minutes. Flip it one more time and cook for another minute.
- 4
Slide onto a large serving platter and serve immediately.