A crispy, savory pancake loaded with finely chopped aged kimchi, pan-fried until shatteringly crunchy on the outside with a tangy, spicy interior, perfect with a cold drink on a rainy day.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: wooden board
Garnishes: sesame seeds, sliced chili
Accompaniments: soy dipping sauce, makgeolli
Instructions
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1
Chop aged kimchi finely. Reserve the kimchi juice.
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2
Mix all-purpose flour, rice flour, kimchi juice, and cold water into a batter. Add chopped kimchi, green onion, sugar, and salt.
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3
Heat oil in a large non-stick skillet over medium-high heat.
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4
Pour batter into the pan, spreading it thin and evenly. Cook for 4 minutes until the bottom is deeply golden and crispy.
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5
Flip carefully and cook the other side for 3 minutes. Press down with the spatula to ensure even crispiness.
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6
Slide onto a cutting board, cut into pieces. Serve with soy-vinegar dipping sauce.
Did You Know?
The best kimchi pancakes are always made with the oldest, sourest kimchi in the jar, proving that in Korean cooking, nothing goes to waste.
Chef's Notes
Equipment Tips
- large non-stick skillet
- mixing bowl
- spatula
Garnishing
sesame seeds, sliced chili
Accompaniments
soy dipping sauce, makgeolli
The Story Behind 김치전
Kimchi jeon exemplifies the Korean zero-waste cooking philosophy. When kimchi becomes too sour for eating fresh, transforming it into a crispy pancake gives it delicious new life. In North Korea, where kimchi is an essential part of every meal, this preparation ensures that every last bit of the precious fermented vegetable is enjoyed.
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