Kimchi Pancake (Kimchi Jeon)
Kimchi Pancake is a classic Korean dish made with extra fermented Kimchi. It’s crispy on the outside, chewy on the inside, hearty, spicy, savory, a little sweet, and a little sour. It’s all textures and flavors in one!
Servings: 2 people
Equipment
- Nonstick Pan
- Big Spatula
Ingredients
- Vegetable or Canola Oil For frying
- 1/2 of Whole Onion Julienne
- 2 stalks Scallions Sliced lengthwise before chopping into 3-inch pieces
- 1 cup Kimchi Cut into small pieces
- 1/2 cup Pork Chopped into bitesize pieces
Kimchi Pancake Batter
- 1/2 cup All Purpose Flour
- 1/2 cup Potato Starch
- 1/3 cup Water
- 1/3 cup Kimchi Juice
- 1/4 tbsp Minced Garlic
- 1/4 tbsp Sesame Oil
- Salt and Pepper To taste
- 1 pc Egg
Instructions
- Make the batter by combining flour, potato starch, water, kimchi juice, garlic, sesame oil, salt, and pepper. Mix it well, taste, and adjust.
- Add the egg, and mix again. The batter should be slightly thick but not too thick at this point.
- Add the onion, scallions, kimchi, and pork. Mix well until everything is coated well by the batter.
- Check the batter again, it should not be too loose. If it is loose, add flour and potato starch. If it’s too thick, add water and kimchi juice. Do this 1 tablespoon at a time until the correct consistency is reached.
- Heat up the pan with a generous amount of oil until you see white smoke forming.
- Place a handful of batter in the pan and shape it into a flat circle. You only have 30 seconds to do this otherwise you won’t be able to reshape it again.
- Do the 2-2-2-2 rule: 2 minutes on high heat on both sides, and 2 minutes on medium heat on both sides. 8 minutes and 4 flips in total. In every flip, place a round of oil on the edges of the pan to crisp up the pancake.
- To check if it is done, you can beat it a little and the hole should not ooze out any more wet batter. The exterior should also be nicely golden brown.
- Serve with makgeolli and enjoy!