Kimchijeon, or kimchi jeon ( 김치전 ), is a type of Korean mouth-watering pancake that ’ s made with kimchi .It ’ randomness besides called kimchi buchimgae ( 김치부침개 ). Enjoy these deliciously crispy kimchi pancakes as a bite, appetizer, or a light meal !
If you have nicely fermented kimchi and some flour, you can make this popular bite in no time. The flavor-packed dark kimchi does a wonder when it ’ mho fried in a elementary buffet. Everything else is dainty to have, but not absolutely necessity.
Kimchi for pancakes
I ’ ve said many times on this blog that good, well-fermented kimchi is constantly the best to cook with. No exception for this kimchi pancake recipe ! Napa pilfer kimchi is standard for kimchi pancakes, but you can besides use radish kimchi ( kkakdugi or chonggak kimchi ) .
Simply use vegan kimchi for vegan kimchi pancakes .
Kimchi pancake batter
general-purpose flour ( or gluten free flour ) is all you need ! You can add some dessert rice gunpowder or corn/potato starch, if available, to give it a fiddling bit of crisp, slenderly chewy texture. Of course, buchim garu ( 부침가루, korean pancake mix ) is constantly good for any korean savory pancakes. It ’ s a staple in korean homes .
The addition of some juice/liquid from the kimchi is the key. It gives the pancake batter its distinct spirit and a nice orange hue .
For a slightly spicier kimchi pancake, I like to add a little bite of gochujang ( korean red chili pepper paste ) to the clobber. Gochujang is particularly good if your kimchi doesn ’ thymine have much fluent because it adds extra umami. Gochugaru ( Korean red chili pepper flakes ) works excessively if you just want a piquant kick .
If you use gochujang and/or kimchi liquid, the pancakes will be identical well seasoned so you don ’ t in truth need a dim sauce. That will besides be the case if you used buchim garu, which is seasoned. But, a dunk sauce recipe is provided here in the recipe below .
Variations
Minced or thinly slice pork is normally added to kimchi pancakes. No surprise there because kimchi and pork barrel are a winning jazz band in korean cook .
I sometimes add some squid strips. The chewy squid lends a dainty textural contrast to the crunchy kimchi. Canned tuna is besides a great addition to kimchi pancakes. Squeeze out the fluid from tuna, if using .
You can make 2 to 3 large pancakes with this kimchi pancake recipe, or 5 to 6 little ones rather. The smaller the pancakes are, the easier it is to flip. For best results, kimchijeon should be made thin .
Tips for making kimchi pancakes:
1. Use well fermented sour kimchi
2. Use juice/liquid from kimchi if at all potential.
3. Use icy cold water.
4. The batter should be thin adequate to flow easily from a spoon.
5. Spread the clobber thin when pan fry.
6. Use a generous amount of petroleum.
7. Increase the heat a little to crisp up the pancakes at the end of pan-fry .
Watch how to make it
More korean savory pancakes recipes
Haemul Pajeon ( Scallion seafood pancakes )
Nokdujeon ( savory mung attic pancakes )
Gamjajeon ( potato pancakes )
Hobak buchim ( zucchini pancakes )
Buchujeon ( garlic chives pancakes )
For more Korean cooking inspirations, follow along on YouTube, Pinterest , Twitter , Facebook , and Instagram .
Kimchijeon (kimchi pancakes)
from
votes
Appetizer, Snack
Prep Time:
10
minutes
Cook Time:
12
minutes
Servings:
3
Print Recipe
Ingredients
-
▢
1 cup thinly sliced fully-fermented kimchi
-
▢
1 to 2 scallions Two if thin and little
-
▢
1/4 average onion
-
▢
3 ounces minced pork, canned tuna ( without the fluent ), or squid cut into small strips – optional
-
▢
cooking anoint with high smoke item for pan electrocute
Batter
-
▢
1 1/4 cups general-purpose flour or buchimgaru ( korean pancake mix ) or Swap 1/4 cup of general-purpose flour with fresh rice flour or corn/potato starch
-
▢
2 to 3 tablespoons juice/liquid from kimchi See note on body of water below
-
▢
1 or 2 teaspoons gochujang ( korean chili pepper spread ) or gochugaru – optional
-
▢
1 thinly beaten egg – optional
-
▢
1 cup icy cold water Use more water if juice/liquid from kimchi is unavailable and not using an egg. Flour to liquid should be about 1:1 ratio in entire .
Optional Dipping Sauce (Combine all the ingredients)
-
▢
1 tablespoon soy sauce
-
▢
1 teaspoon vinegar
-
▢
1 tablespoon water
-
▢
1/2 teaspoon sugar
-
▢
pilfer of black pepper
Instructions
- thinly slice the kimchi, about 1/2-inch midst. Cut the scallions into about 2-inch pieces. If the white part is compact, cut in one-half lengthways. thinly slice the onion .
-
In a large bowl, combine the flour (or pancake mix) with the liquid from kimchi, the optional gochujang/gochugaru and egg, and water, a little bite at a time. Start with dissolving the gochujang with water, and mix everything together. Do not over mix.
-
Add a little more water if the batter is too thick. The batter should flow easily from a spoon.
- Stir in the kimchi, scallions, onion and the optional protein of your choice .
-
Heat one tablespoon of oil in a non-stick pan over medium heat. Ladle the mixture into the pan, and spread it evenly into a thin round shape. Cook until the edges turn light golden brown, about 3 minutes. Turn it over, and add more oil to the sides of the pan. Gently swirl the pan to distribute the oil under the pancakes. Press the pancake down with a spatula. Cook until the other side is nicely browned and crispy, 2 to 3 minutes.
- Repeat the process until there is no remaining batter. Serve blistering with a dip sauce, if desired .
Notes
Tips for making kimchi pancakes:
1. Use juice/liquid from kimchi if at all possible.
2. Use icy cold water .
3. The dinge should be thin enough to flow well from a smooch .
4. Spread the buffet sparse when pan frying .
5. Use a generous total of oil .
6. Increase the heat a little to crisp up the pancakes at the end of pan-fry .
Tried this recipe ? Mention @ koreanbapsang or tag # koreanbapsang This kimchi pancake recipe was primitively posted in February 2010. I ’ ve updated it here with new photos, more information and minor changes to the recipe .
