Crispy & Spicy Kimchi Pancake: The Ultimate Homemade Recipe
Kimchi Pancake, Kimchi Jeon, Korean Pancake Recipe, Late-Night Snack, Appetizer, Crispy, Spicy, Nutritious, Party Appetizer
Craving something delicious? This warm, crispy, and savory Kimchi Jeon (Kimchi Pancake) is perfect for when you need a satisfying snack or meal! The delightful crunch of kimchi combined with a spicy, salty flavor makes it irresistible. Easy to make with simple ingredients, it’s ideal for a late-night treat, a quick appetizer, or even for entertaining guests. Enjoy this incredibly versatile and flavorful Korean pancake that pairs wonderfully with rice.
Ingredients
- 1 handful ripe kimchi (about 1 cup), finely chopped
- 125g firm tofu (approx. 1/4 block)
- 1 Korean chili pepper (cheongyang chili)
- 1/4 onion
- 3 Tbsp pancake mix (buchim garu)
- 3 Tbsp frying mix (twigim garu)
- 4 Tbsp kimchi brine (or more, to adjust batter consistency)
Cooking Instructions
Step 1
Finely chop the kimchi, especially the stems, into small pieces. This ensures the kimchi is evenly distributed and adds a wonderful texture to the pancake.
Step 2
Lightly press the 1/4 block of firm tofu to drain excess water. Then, gently mash it using the side of a knife or a fork. It doesn’t need to be perfectly smooth.
Step 3
Finely mince the Korean chili pepper. If you enjoy more heat, you can leave the seeds in.
Step 4
Finely mince the onion. Adding onion contributes sweetness and enhances the overall texture of the pancake.
Step 5
In a mixing bowl, combine 3 tablespoons of pancake mix and 3 tablespoons of frying mix. Using frying mix will give your pancake an extra crispy finish.
Step 6
Add the chopped kimchi, mashed tofu, minced chili pepper, and minced onion to the dry ingredients. Gradually pour in the kimchi brine (start with 4 tablespoons) while mixing thoroughly to create the batter. Adjust the amount of brine to reach your desired consistency.
Step 7
The batter should be slightly thick, not too runny. It should hold its shape when scooped, rather than flowing off the spoon too easily. If you prefer a thinner batter, add a little more water or kimchi brine until it reaches your preferred consistency.
Step 8
Heat a frying pan over medium-high heat and add a generous amount of cooking oil. Spoon portions of the batter onto the hot pan and spread them thinly into circular shapes. Tilting the pan slightly can help you spread the batter more evenly and thinly.
Step 9
Once you hear a sizzling sound, reduce the heat to medium-low. When the edges of the pancake begin to turn golden brown, gently lift an edge to check the bottom. Once it’s nicely browned, carefully flip the pancake.
Step 10
Use a spatula to gently press down on the top of the pancake to ensure it cooks evenly and remains thin. You can add a little more oil to the pan as needed to achieve a crispier texture.
Step 11
The chopped kimchi stems provide a delightful crunchy bite in every mouthful, which is a signature characteristic of this delicious pancake. Make sure to cook it thoroughly to avoid any raw kimchi taste.
Step 12
While delicious on its own, this kimchi pancake can be quite salty if eaten without anything else. It makes a fantastic side dish for a bowl of warm rice, as the salty flavors complement the rice perfectly.
Step 13
This kimchi pancake was so incredibly delicious that I made it again for dinner after enjoying it the first time! If you have some ripe kimchi on hand, definitely give this recipe a try. It’s a guaranteed hit with the whole family!
