Description
Kimchijeon, or Korean kimchi pancake, is a savory and crispy delicacy made with well-fermented kimchi, a blend of flours, and fresh vegetables. This quick and easy recipe delivers bold flavors with a spicy, tangy punch balanced by a crunchy texture, perfect as an appetizer or side dish. Served with a flavorful soy dipping sauce, kimchijeon makes for an irresistible snack or light meal that celebrates traditional Korean cuisine.
Ingredients
Scale
Main Ingredients
- 1 cup well-fermented kimchi, chopped
- 1/2 cup kimchi juice (if available)
- 1/2 cup cold water
- 3/4 cup all-purpose flour
- 1/4 cup rice flour (for extra crispiness)
- 1 egg
- 2 green onions, sliced
- 1 small carrot, julienned (optional)
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 2 tablespoons vegetable oil (for frying)
Dipping Sauce
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon sesame oil
- 1/2 teaspoon sesame seeds
- Pinch of red pepper flakes or gochugaru
Instructions
- Prepare the batter: In a mixing bowl, combine the chopped kimchi, kimchi juice, cold water, and egg. Add the all-purpose flour, rice flour, sliced green onions, julienned carrot if using, sugar, and salt. Stir the mixture until a thick, slightly lumpy batter forms, ensuring all the ingredients are well incorporated.
- Heat the skillet: Place a nonstick skillet over medium-high heat and add 1 tablespoon of vegetable oil. Allow the oil to heat until shimmering but not smoking, which ensures a crispy pancake base.
- Cook the pancake: Pour half of the batter into the skillet and spread it evenly into a round pancake about 1/4 inch thick. Cook for 3 to 4 minutes, or until the bottom turns golden brown and crispy. Carefully flip the pancake and cook the other side for an additional 2 to 3 minutes until it is golden and cooked through. Remove the pancake and set aside.
- Repeat cooking: Add more oil to the skillet if needed, and repeat the cooking process with the remaining batter to make a second pancake.
- Prepare dipping sauce: In a small bowl, mix together soy sauce, rice vinegar, sesame oil, sesame seeds, and a pinch of red pepper flakes or gochugaru. Stir until well combined to create a flavorful dipping sauce.
- Serve: Cut the kimchi pancakes into wedges and serve hot alongside the dipping sauce for a delicious, authentic Korean snack or appetizer.
Notes
- For a spicier flavor, add a teaspoon of gochujang or increase the amount of chopped kimchi in the batter.
- These pancakes are best enjoyed fresh to retain their crispiness.
- Leftover pancakes can be reheated in a skillet or air fryer to restore their crispy texture.
- Use fish-free kimchi to keep the recipe vegetarian compliant.
