Kimchijeon (Kimchi Pancake)

Name: Kimchijeon (Kimchi Pancake)
Total time: 20 min
Yield: 3
Cuisine: Korean
Ingredients: 230 g Well-fermented kimchi, chopped; 3 tbsp Kimchi brine (from the jar); 120 g Korean pancake flour (or plain flour); 160 ml Ice-cold water; 1 tsp Gochugaru (optional, for color); 1 stalk Green onion, chopped; 3 tbsp Neutral oil, for frying

Sour, well-aged kimchi chopped into a quick batter and fried crisp — a five-minute pantry snack Koreans crave on rainy afternoons.

المصدر

الوصفة من Korean home kitchens · 🏠 طبخ منزلي

Korean home-style / 한국 가정식 — A pan-fried pancake that turns sour, well-aged kimchi into a crisp snack — part of Korea's broad buchimgae/jeon tradition and a classic rainy-day dish eaten with makgeolli.

خلفية على ويكيبيديا ↗

شاهد طريقة التحضير · 3 فيديو

Chef Chris Cho Chef Chris Cho Maangchi

⏱ 20 دقيقة🍽 3 حصة🔥 300 سعرة🇰🇷 كوريا الجنوبية🌶️

خالٍ من الألبان

المكوّنات

الحصص

🛒 شراء المكونات

استُبعدت أساسيات المؤن — فقط ما تحتاج للخروج لشرائه.

★ تشير إلى مكوّن تصفه الوصفة بأنه يصعب إيجاده أو لا بديل له.

الخطوات

Chop the kimchi small and stir it with the flour, cold water, kimchi brine and chili flakes into a loose batter.
Fold in the green onion; the batter should just coat the kimchi, not drown it.
💡 A splash of kimchi brine instead of extra salt gives deeper, tangier flavor for free.
Heat a good film of oil in a pan over medium-high and spread the batter into a thin round.
Fry undisturbed 3–4 minutes until the edges lift and turn lacy and brown.
Flip, press flat, and crisp the second side another 2–3 minutes; slide out and cut into wedges.

💡 نصائح

The older and sourer the kimchi, the better the pancake — this is the perfect use for a past-its-prime jar.
Keep the batter thin and the heat high for crisp, not doughy, results.