Kimchi Pancake (Kimchijeon)
Kimchi pancake is made from a simple batter of kimchi, scallions, salt, and water fried to a crispy pancake in the skillet and served.with a dipping sauce
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- ½ cup all-purpose flour
- ½ cup potato starch
- 1/4 teaspoon salt
- ½ cup cabbage kimchi ((roughly chopped))
- ½ cup kimchi juice
- 3 tablespoons water
- 1 scallion ((chopped))
- 2 tablespoons vegetable oil
- 1 teaspoon toasted sesame seeds
- 1 tablespoon soy sauce
- 1 tablespoon water
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
- ½ teaspoon sesame oil
Instructions
- 1
In a large bowl, combine the flour, potato starch, and salt until combined. Add the kimchi, kimchi juice, water, and scallion. Use a pair of chopsticks or a fork to stir the mixture until well-combined.
- 2
Heat a nonstick or cast iron pan over medium high heat. Add 2 tablespoons vegetable oil and add the batter to the pan, spreading it in an even layer. Fry until browned on one side. Flip the pancake and continue to cook until browned on the other side.
- 3
Meanwhile, assemble the dipping sauce by combining the sauce ingredients in a small bowl. Serve alongside the pancake!