Description
Delight in the crispy, savory flavors of Korean Pancakes with Kimchi, served alongside a tangy soy dipping sauce. These traditional pajeon are made with a combination of all-purpose and rice flours, filled with tangy kimchi and fresh vegetables, then pan-fried to golden perfection. Perfect as an appetizer or snack, they are easy to make and bursting with authentic Korean taste.
Ingredients
Scale
Pancake Batter
- 1 cup all-purpose flour
- 1/2 cup rice flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 and 1/4 cups cold water
- 1 cup chopped kimchi
- 2 tablespoons kimchi juice
- 2 green onions, sliced
- 1/4 cup chopped carrot (optional)
- 1/4 cup chopped onion (optional)
- 2 tablespoons vegetable oil for frying
Dipping Sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon chopped green onion
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon toasted sesame seeds (for garnish)
Instructions
- Prepare the batter: In a large bowl, whisk together the all-purpose flour, rice flour, salt, and sugar until well combined. Gradually add the cold water, whisking continuously to form a smooth batter without lumps.
- Add the vegetables: Stir the chopped kimchi, kimchi juice, sliced green onions, chopped carrot, and chopped onion (if using) into the batter, mixing them evenly throughout.
- Heat the skillet: Place a large nonstick skillet over medium heat and add 1 tablespoon of vegetable oil, allowing it to warm until shimmering.
- Cook the pancakes: Pour approximately 1/2 cup of the batter into the skillet, spreading it thinly and evenly into a circle. Cook for 3 to 4 minutes until the bottom turns golden brown and crispy.
- Flip and finish cooking: Carefully flip the pancake using a spatula and cook the other side for another 3 to 4 minutes until crisp and cooked through. Repeat this process with the remaining batter, adding more oil to the skillet as needed.
- Make the dipping sauce: In a small bowl, combine the soy sauce, rice vinegar, sesame oil, sugar, chopped green onion, and red pepper flakes (if using), stirring until the sugar dissolves.
- Serve: Place the hot pancakes on a serving platter, sprinkle with toasted sesame seeds, and serve alongside the prepared soy dipping sauce for dipping.
Notes
- Use cold water to help achieve a crispier texture in the pancakes.
- Do not overcrowd the pan when frying to ensure each pancake cooks evenly and crisps properly.
- For a seafood variation known as haemul pajeon, add chopped shrimp or squid to the batter.
- If the batter feels too thick, adjust the consistency by adding a little more cold water for a thinner batter.
