Crispy & Chewy! Aged Kimchi Pancake (Kimchi Jeon)
Making Delicious Kimchi Jeon with Well-Aged Kimchi
Do you have aged kimchi that’s been stored for 2 years in your kimchi refrigerator? This special, delicious aged kimchi offers a unique flavor when made into a kimchi pancake! The aged kimchi lends a distinct and exciting taste compared to regular kimchi. Here’s how to make this wonderfully crispy and satisfying kimchi jeon.
Main Ingredients
- 2-year-aged kimchi 1/2 head (approx. 300g)
- 1/2 onion
- 1 pack enoki mushrooms (approx. 100g)
- 3 imitation crab sticks
Cooking Instructions
Step 1
First, prepare the vegetables that will add flavor to your kimchi pancake. Peel and thinly slice the onion. Trim the base of the enoki mushrooms, wash them thoroughly, and then cut them into lengths similar to the sliced onion. Tear the imitation crab sticks into shreds or cut them into bite-sized pieces.
Step 2
Now it’s time to make the kimchi pancake batter. In a large bowl, pour in the pancake mix and gradually add cold water while stirring to create a smooth batter without lumps. The batter should be thick enough to spread on the pan but not too watery. Add the prepared 2-year-aged kimchi, chopped into bite-sized pieces, along with the sliced onion, enoki mushrooms, and imitation crab sticks. Mix everything well so the ingredients are evenly coated with the batter.
Step 3
It’s time to pan-fry the kimchi pancake until golden brown. Heat a frying pan over medium heat, then add a generous amount of cooking oil. Ladle portions of the batter onto the hot pan. Using the back of a spoon, spread the batter thinly into a round shape for maximum crispiness. Once one side is golden brown, flip the pancake and cook the other side until equally golden and crispy. The edges should be wonderfully crisp when it’s ready. Enjoy your delicious kimchi pancake!
