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Kimchi Jeon

savoury Korean pancake
Prep Time5 minutes
Cook Time12 minutes
Total Time17 minutes
Course: Appetizer
Cuisine: Korean
Keyword: kimchi, pancake, side dish, snack
Servings: 2 large pancakes

Equipment

  • mixing bowl
  • whisk
  • frying pan
  • Spatula

Ingredients

Pancake

  • 140 g (1 cup) flour
  • 25 g (¼ cup) glutinous rice flour
  • 1 tbsp gochujang
  • 1 tbsp kimchi liquid
  • 250 ml ice cold water
  • 170 g (1 cup) kimchi, chopped
  • 2 spring onions, sliced
  • salt
  • oil

Dipping sauce

  • 1 ½ tbsp soy sauce
  • 1 tsp rice wine vinegar
  • ¼-½ tsp toasted sesame oil
  • 1 tsp toasted sesame seeds
  • pinch gochugaru red pepper powder, optional

Instructions

Pancake

  • Sieve the two flours and salt into a large mixing bowl.
  • Add the rest of the ingredients, except the oil, and whisk until everything is combined.
  • Heat the frying pan over a medium/high heat and add 1 tbsp of oil, making sure it is spread over the bottom of the pan evenly.
  • Ladle half of the batter into the pan and flatten it out. The mixture will be quite thick, so use the back of the ladle to spread it out. Turn the heat down to medium.
  • After about 3-4 minutes, flip the pancake over, add some more oil to the pan making sure it goes under the pancake and cook for another couple of minutes until the pancake is crispy on the outside and cooked on the inside. Repeat for the other half of the batter.
  • Cut the pancakes into bites sized pieces and enjoy with the dipping sauce.

Dipping Sauce

  • Mix all of the ingredients together in a small bowl.

Notes

  • The glutinous rice flour makes the pancakes crispier. If you don't have any, cornstarch would also work, or you can omit it and just use extra plain flour.
  • You can make smaller pancakes if you prefer.
  • If you don't want any spiciness in the dipping sauce, leave out the gochugaru.