Crispy & Chewy Kimchi Pancake (Kimchi Jeon) by Cha Seung-won
Craving Makgeolli? Try Cha Seung-won’s Ultimate Kimchi Pancake! ★
Sizzle this kimchi pancake on a hot pan for a treat that screams ‘makgeolli’! A top-tier snack loved by all ages. You’ll be tempted to reach for that Korean rice wine! Featuring a recipe from ‘All Recipes of the World, Man-gae Recipe.’ Experience the perfect balance of crispy exterior and tender interior.
Essential Ingredients- 1 cup pancake mix (buchim garu)
- 1 cup well-fermented kimchi (muk-eunji), chopped
- 1/3 cup chopped green onions
- 1 cup water
- Pinch of salt
- Pinch of black pepper
Cooking Instructions
Step 1
First, prepare the aromatics and kimchi. Finely chop the green onions. For the well-fermented kimchi (muk-eunji), chop it into bite-sized pieces. If your kimchi is too sour, you can rinse it lightly with water before chopping. This step is crucial for balancing the flavors.
Step 2
In a large bowl, combine the chopped kimchi and green onions. Add 1 cup of pancake mix and 1 cup of water. Season with a pinch of salt for taste and a pinch of black pepper for aroma. Mix everything together thoroughly until you have a smooth batter. The batter should be thick enough to coat the back of a spoon but still pourable. If it’s too thick, add a little more water; if it’s too thin, add a bit more pancake mix.
Step 3
Now, it’s time to cook! Heat a frying pan over medium-high heat and add a generous amount of cooking oil. Once the oil is shimmering, ladle about half a cup of batter into the pan, spreading it thinly into a round shape. Reduce the heat to medium and cook until the edges turn golden brown and crispy. Carefully flip the pancake and cook the other side until it’s also golden brown and cooked through. This process ensures a wonderfully crispy outside and a tender, flavorful inside. Enjoy your delicious homemade kimchi pancake!
