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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.

Nguồn

Công thức của Korean home kitchens · 🏠 Món nhà làm

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.

Background on Wikipedia ↗

Watch it being made · 3 videos

Chef Chris Cho Chef Chris Cho Maangchi

⏱ 20 phút🍽 3 khẩu phần🔥 300 kcal🇰🇷 Hàn Quốc🌶️

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Các bước

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.

💡 Mẹo

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.