Kimchijeon (Kimchi Pancake)
Local name: 김치전
In short: Crisp-edged pancakes of sour kimchi, onion and scallion in a thin wheat batter, fried golden and dipped in a soy-vinegar sauce. It takes about 31 min in total and makes 4 servings.
- Prep
- 10 min
- Cook
- 21 min
- Total
- 31 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 245 kcal
Kimchijeon is the pancake Koreans make when kimchi has gotten too sour to eat plain. Chopped kimchi and a splash of its brine go straight into a thin batter, which fries into lacy, crisp edges and a soft, tangy middle. It takes about 30 minutes and uses things already in the kitchen. It is often paired with makgeolli, but it is just as good as a snack or a side with rice.
Instructions
- Whisk the flour, cornstarch and sugar together, then whisk in the cold water and kimchi brine until smooth. The batter should be thin, like heavy cream. Fold in the kimchi, onion and scallions.
- Stir the dipping sauce ingredients together in a small bowl.
- Heat 1 tbsp oil in a 24 cm (10 inch) nonstick pan over medium-high heat. Pour in a third of the batter and spread it into a thin round about 18 cm (7 inches) wide.
- Cook for 3 to 4 minutes, until the edges are crisp and the underside is golden. Flip, press down lightly, drizzle a little oil around the edge and cook for 3 minutes more.
- Drain the pancake on a rack so it stays crisp. Repeat to make 2 more pancakes, using the remaining oil as needed.
- Cut into wedges and serve right away with the dipping sauce.
Tips
- Sour kimchi gives the best flavor. If yours is fresh, add 1 tsp of rice vinegar to the batter and a little extra brine.
- Keep the batter thin and the water ice-cold. For extra protein, stir in 100 g (3.5 oz) of thinly sliced pork or drained canned tuna.
Questions and answers
How do I make kimchi pancakes crispy?
Use ice-cold water, a little cornstarch and enough oil to shallow-fry. Spread the batter in a thin layer and do not overmix, so the edges turn lacy and crisp.
Can I make kimchijeon vegan?
Yes, as long as you use a vegan kimchi made without fish sauce or salted shrimp. The pancake batter itself contains no eggs or dairy.
Can I use fresh kimchi for the pancakes?
You can, but the pancakes will taste milder. Add a teaspoon of rice vinegar and a little extra brine to bring back the sour, tangy flavor.
How long does it take to make Kimchijeon (Kimchi Pancake)?
About 31 min in total: 10 min of preparation and 21 min of cooking.
How many calories are in Kimchijeon (Kimchi Pancake)?
About 245 kcal per serving, with 5 g of protein, 36 g of carbohydrates and 9 g of fat. These values are estimates.
Nutrition per serving
| Calories | 245 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 36 g |
| Fat | 9 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
