Kimchi Pancake (Kimchi Jeon)
Whenever I have leftover veggies, I always opt for a type of Korean pajeon to help me use those leftover bits up. This is the kimchi version (aka kimchi jeon) and it is a beloved staple of Korean cuisine. This savoury dish offers a delightful contrast of textures and flavours, making it a popular street food and restaurant appetiser.
The key to getting it reaaaally crispy is to keep the pancakes thin - try to make this in a large frying pan if possible because spreading it out will help to prevent it being all soggy in the centre. Additionally, and don’t skimp on oil!!! The oil really helps to crisp up all those edges and it's extra delicious.
It is typically served hot and enjoyed on its own or with an addictive dipping sauce (recipe below). For additional flavour and texture, some variations of kimchi jeon might include seafood like shrimp or squid in the batter.
Ingredients
For the pancake:
- 5-6 stalks of spring onions, roughly chopped
- 50g kimchi, roughly chopped
- 1/2 brown onion, finely sliced
- 1/4 tsp salt
- 65g (1/2 cup) plain flour
- 1 tbsp cornflour/cornstarch
- 120g (1/2 cup) water
- Any other vegetables like cabbage or carrots, finely sliced
For the dipping sauce:
- 1 tsp light soy sauce
- 1 tsp sesame oil
- 1 tsp rice vinegar
Pair it with
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Instructions
- In a large bowl, combine the flour, salt and water and mix together to create a thin batter.
- Toss in the kimchi and any other vegetables of choice and mix to combine.
- In a large frying pan, heat up some cooking oil on a medium-high heat and evenly spread a thin layer of pancake mix into the pan, forming a pancake shape. Do this in batches so that you don't overcrowd the pan and make the pancakes too thick.
- Allow to cook for 3-4 minutes and flip over once the bottom has browned a little and the batter has solidified.
- Cook for another 4-5 minutes on the other side on a medium-high heat. Flip it over a few times if needed to prevent burning.
- While the pancake cooks, you can make the dipping sauce by combining the ingredients together in a small saucer.
- Remove the cooked pancake and place onto a chopping board to slice up. Cook the other batch repeating the process, until all pancakes are cooked.
- Slice up and enjoy hot while the pancake is still crispy, with the dipping sauce on the side.
Video demonstration
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