김치전 — Print Recipe — The Culinary Codex

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.

Ingredients

200g aged kimchi, finely chopped
100ml kimchi juice
120g all-purpose flour
30g rice flour
80ml cold water
1 green onion, sliced
1 tsp sugar
Pinch of salt
3 tbsp vegetable oil
Dipping sauce: soy sauce, rice vinegar, sesame seeds

Instructions

1 Chop aged kimchi finely. Reserve the kimchi juice.
2 Mix all-purpose flour, rice flour, kimchi juice, and cold water into a batter. Add chopped kimchi, green onion, sugar, and salt.
3 Heat oil in a large non-stick skillet over medium-high heat.
4 Pour batter into the pan, spreading it thin and evenly. Cook for 4 minutes until the bottom is deeply golden and crispy.
5 Flip carefully and cook the other side for 3 minutes. Press down with the spatula to ensure even crispiness.
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.