Description
Kimchi Pancakes, or Kimchijeon, are a crispy and flavorful Korean dish made with well-fermented kimchi, scallions, and a savory batter, perfect for a snack, appetizer, or quick meal.
Ingredients
1 cup well-fermented kimchi, chopped
1/2 cup kimchi juice
1/2 cup water
1/2 cup all-purpose flour
1/4 cup rice flour (optional, for extra crispiness)
1 egg
2 stalks scallions, chopped
1/2 small onion, thinly sliced
1 small red chili, thinly sliced (optional)
2 tbsp vegetable oil (for frying)
Dipping Sauce:
2 tbsp soy sauce
1 tsp rice vinegar
1/2 tsp sesame oil
1/2 tsp sugar
Pinch of sesame seeds
Instructions
- In a large mixing bowl, combine the all-purpose flour, rice flour (if using), water, and kimchi juice. Mix until smooth.
- Add the chopped kimchi, egg, sliced onions, chopped scallions, and red chili to the batter. Stir well to ensure all ingredients are evenly coated.
- Heat 1 tbsp of vegetable oil in a non-stick skillet over medium-high heat. Pour half of the batter into the skillet, spreading it evenly to form a thin, round pancake.
- Cook for 3-4 minutes until the edges of the pancake start to crisp, and the bottom is golden brown. Flip the pancake carefully and cook for another 2-3 minutes, adding more oil if necessary.
- Repeat with the remaining batter, frying the second pancake in the same way.
- In a small bowl, mix together the soy sauce, rice vinegar, sesame oil, sugar, and sesame seeds to make the dipping sauce.
- Serve the pancakes hot with the dipping sauce on the side.
Notes
Add small shrimp or squid to the batter for a seafood twist.
Incorporate shredded carrots, zucchini, or mushrooms for more flavor and texture.
For extra spiciness, increase the amount of red chili or add gochujang (Korean chili paste).
Store leftovers in the refrigerator for up to 2 days and reheat in a skillet to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Pan-frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 pancake
- Calories: 200
- Sugar: 3g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
