Kimchi Pancake (Kimchijeon)
A quick and easy Korean kimchi pancake, perfect as a snack or side dish.
20m4Servings
Nutrition
192kcal
3gProtein
15gCarbs
14gFat
Ingredients
Napa Cabbage Kimchi
chopped into small pieces, plus 2 tablespoons of the brine
0.5 lb
Scallions
3 pieces
Sugar
0.5 teaspoon
All-Purpose Flour
½ cup
Water
½ cup
Vegetable Oil
4 tablespoons
Instructions
1Make Batter
5m
5mCombine Ingredients
Combine the chopped kimchi, kimchi brine, chopped scallions, sugar, all-purpose flour, and water in a medium bowl. Mix well with a spoon until a batter forms.
2Cook the Pancake
10m
10mHeat Skillet
Heat a 12-inch nonstick skillet over medium heat. Add 2 tablespoons of the vegetable oil and swirl to coat the bottom of the pan.
Add Batter
Pour the batter into the hot skillet. Spread it with the back of a spoon or a spatula to form a large, even circle.
Cook First Side
Cook until the bottom is golden brown and crisp, about 3 to 5 minutes.
Flip and Cook Second Side
Carefully turn the pancake over. Drizzle the remaining 2 tablespoons of vegetable oil around the edges of the skillet. Lift the pancake with a thin spatula to allow oil to run underneath, and tilt the pan to spread it evenly. Cook until the bottom is light golden brown and crisp, about 3 to 5 minutes. Flip it one more time and cook for another minute.
3Serve
1m
1mPlate and Serve
Slide the kimchi pancake onto a large serving platter and serve immediately.
Tips
Use well-fermented kimchi for the best flavor and texture.
Ensure the oil is hot before adding the batter to achieve a crispy exterior.
If you don't have a 12-inch skillet, you can make two smaller pancakes.