Description
Kimchijeon, also known as kimchi pancake, is a popular Korean savory dish made with well-fermented napa cabbage kimchi, scallions, and a simple batter. This crispy and flavorful pancake is perfect as an appetizer or side dish and is traditionally cooked on the stovetop until golden brown. Served hot with a soy-based dipping sauce, it’s a delicious way to enjoy the bold flavors of kimchi in a crispy, pancake form.
Ingredients
Scale
Main Ingredients
- 1 cup well-fermented napa cabbage kimchi, chopped
- 1/2 cup kimchi juice
- 1/2 cup cold water
- 1 cup all-purpose flour
- 2 tablespoons cornstarch (optional for extra crispiness)
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 2 scallions, sliced
- 1 small carrot, julienned (optional)
- Vegetable oil for frying
For Serving (Optional)
- Soy dipping sauce
Instructions
- Prepare the batter: In a mixing bowl, combine the chopped kimchi, kimchi juice, cold water, flour, cornstarch (if using), salt, and sugar. Stir well until you have a thick, even batter. Fold in the sliced scallions and julienned carrot if you are using it.
- Heat the pan: Place a nonstick skillet over medium-high heat and pour in a generous amount of vegetable oil, enough to coat the bottom of the pan well.
- Cook the pancake: Pour the batter into the hot skillet and spread it evenly into a thin layer about 1/4 to 1/2 inch thick. Let it cook for 3 to 4 minutes until the edges start to brown and become crispy.
- Flip carefully: Using a wide spatula, carefully flip the pancake to cook the other side for another 3 to 4 minutes until it is golden brown and crispy throughout.
- Drain excess oil: Once cooked, transfer the pancake to a plate lined with paper towels to absorb any excess oil.
- Serve: Cut the kimchi pancake into wedges and serve hot with soy dipping sauce if desired.
Notes
- Use well-fermented kimchi for a deeper, richer flavor in the pancake.
- For a seafood variation, add chopped squid or shrimp to the batter, known as haemul kimchijeon.
- To make a simple dipping sauce, mix soy sauce with rice vinegar, a few drops of sesame oil, and a pinch of sugar.
