Korean Kimchi Pancakes (Kimchijeon) [김치전]
Servings: servings
Korean Kimchi Pancakes (Kimchijeon) are crispy and savory Korean pancakes made with fermented kimchi, scallions, and a simple flour batter.
Equipment
Ingredients
The Pancake Mix
- 450 g Korean Napa cabbage kimchi chopped into small pieces with brime
- 60 g scallions or chives chopped
- 1 tsp. sugar
- 100 g all-purpose flour
- 100 g glutinous rice flour
- 225 ml water
The Cooking
- 2 tsp. vegetable oil for cooking, plus extra for frying
The Dipping Sauce (Optional)
- 1 Tbsp. soy sauce
- 1 tsp. rice vinegar
- 1 tsp. sesame oil
- 1 tsp. sugar
Notes
Instructions
The Preparation
- Gather the ingredients. Start by chopping into small pieces 450 g Korean Napa cabbage kimchi.
- Rinse and chop 60 g scallions.
The Batter
- In a large mixing bowl, combine the chopped 450 g Korean Napa cabbage kimchi, chopped 60 g scallions, 1 tsp. sugar, 100 g all-purpose flour, 100 g glutinous rice flour, and 225 ml water. Mix thoroughly until smooth and slightly thickened.
The Cooking
- Heat a non-stick skillet over medium. Add 2 tsp. vegetable oil and swirl to coat.
- Pour the batter into the skillet, spreading into a large circle. Cook for 4-5 minutes until the bottom is golden and crispy.
- Carefully flip with a spatula. Drizzle another 2 tsp. vegetable oil around the edges. Lift the pancake slightly and tilt the pan to allow oil underneath. Cook for another 3-4 minutes until both sides are golden and crispy.
- Transfer to a cutting board and proceed to cook the rest of the batter.
- Cut the cooked pancakes into wedges for serving.
The Dipping Sauce (Optional)
- In a small mixing bowl, combine 1 Tbsp. soy sauce, 1 tsp. rice vinegar, and 1 tsp. sesame oil. Add 1 tsp. sugar and stir until dissolved.
The Serving
- Serve and enjoy your fresh Korean Kimchi Pancakes (Kimchijeon) [김치전] with the dipping sauce while it's hot.