Kimchi Pancake (Kimchijeon)
Crispy and Delicious Kimchi Pancake Recipe
The moment the rain starts, you’ll be craving this crispy Kimchi Pancake! You don’t need any special seasonings; just with pancake mix and well-fermented kimchi, you can easily make a delightful dish perfect for a snack, a hearty side for rice, or even a great accompaniment to drinks. Make this delicious Kimchi Pancake at home right now!
Main Ingredients
- 1/4 head of well-fermented kimchi (shake off excess seasoning or lightly rinse)
- 3 cups pancake mix
- 1.5 cups cold water or ice water
- Cooking oil (generous amount)
Cooking Instructions
Step 1
The key ingredient that makes or breaks your Kimchi Pancake is the kimchi itself! Prepare about 1/4 of a well-fermented napa cabbage kimchi. Kimchi that is just the right amount of sour is better than very old kimchi, which can sometimes have a stale taste. Gently shake off the excess seasoning from the kimchi, or if it seems too salty, lightly rinse it under running water and squeeze out any excess liquid.
Step 2
In a large bowl, add 3 cups of pancake mix. If you don’t have pancake mix, all-purpose flour can be used, but pancake mix will yield a crispier and tastier result. Gradually pour in 1.5 cups of cold water or ice water, whisking with a whisk or chopsticks to create a smooth batter without any lumps. Aim for a consistency that is neither too thin nor too thick.
Step 3
Chop the prepared kimchi into bite-sized pieces (about 1-2 cm) and add them to the batter. For a slightly softer texture, you can crack in one egg (we’re skipping the egg today!). Feel free to add other ingredients like squid, shrimp, chives, onions, or corn kernels for a more abundant and varied Kimchi Pancake.
Step 4
Stir everything together until the kimchi and batter are well combined. Since the kimchi is already well-seasoned, you typically won’t need to add extra salt. Taste the batter; if it feels a bit bland, add a tiny pinch of salt. Your delicious Kimchi Pancake is now ready to be fried!
Step 5
Heat a pan over medium heat and add a generous amount of cooking oil. Plenty of oil is crucial for preventing the pancake from burning and ensuring the edges get nice and crispy. Ladle a portion of the batter onto the hot pan and spread it out thinly. Try to arrange the kimchi pieces so they aren’t too crowded. Cook until the edges of the pancake turn golden brown and crispy. Once the edges look nicely browned and crisp, it’s time to flip it over. Cook the other side until golden brown as well, and your delicious Kimchi Pancake is complete!
