Crispy and Delicious Kimchi Pancake (Kimchijeon) – Chef Cheon Sang-hyun’s Recipe
The Best Cooking Secrets: Kimchi Pancake Recipe
Hello everyone! A hearty meal is the foundation of good health. With just one well-fermented kimchi, you can create a variety of delicious dishes. When the kimchi is flavorful, any dish made with it will be delicious! The sound of frying pancakes is often likened to the sound of rain, which is why many people enjoy making and eating jeon on rainy days. Today, we’ll be making a classic Kimchi Pancake using a recipe from ‘The Best Cooking Secrets.’ This recipe comes from Chef Cheon Sang-hyun, who was responsible for the presidential Blue House dining table. Let’s make a wonderfully satisfying Kimchi Pancake together!
Kimchi Pancake Ingredients
- 200g well-fermented kimchi
- 80g pancake mix (buchim garu)
- 120ml cold water
- 3 tablespoons grapeseed oil (or cooking oil)
- 1/2 teaspoon sugar
Cooking Instructions
Step 1
First, prepare your well-fermented kimchi, which is the star ingredient for this Kimchi Pancake. If there’s too much seasoning paste on the kimchi, you can gently shake some of it off. The tangy and slightly sweet flavor of the kimchi will significantly enhance the pancake’s taste.
Step 2
Finely chop the kimchi into small pieces, a bit smaller than bite-sized. If the pieces are too large, they might not mix well with the batter or cause the pancake to lose its shape while frying. The thinner you chop it, the more tender the texture will be.
Step 3
Now, let’s make the batter. In a large bowl, combine the pancake mix and cold water. Add 1/2 teaspoon of sugar to subtly balance the flavors. Sugar helps to mellow the kimchi’s sourness and adds another layer of depth to the flavor profile.
Step 4
Using a whisk or chopsticks, mix the pancake mix, water, and sugar until smooth and lump-free. The ideal batter consistency should be neither too thick nor too thin; it should flow gently. Getting the batter consistency right is key to achieving a crispy Kimchi Pancake.
Step 5
Add the finely chopped kimchi to the well-mixed batter and gently combine everything. Ensure the kimchi is evenly coated with the batter. If you include some of the kimchi’s original seasoning, the pancake will have an even richer flavor.
Step 6
Heat a frying pan over medium-high heat and add 3 tablespoons of grapeseed oil. Once the oil is hot enough, pour a ladleful of the kimchi batter onto the pan and spread it thinly. Using enough oil is crucial for a crispy, golden-brown pancake. When the edges start to turn golden brown and bubbles appear, it’s time to flip! Cook until both sides are beautifully golden and crispy, and your delicious Kimchi Pancake is ready to enjoy!
