Kimchi Jeon (Korean Kimchi Pancake, 김치전)
My notes for this recipe
Do you love kimchi? Kimchi jeon is one of the easiest ways to turn ripe kimchi into something warm, savory, and delicious. I especially like making this Korean kimchi pancake when my kimchi has become slightly sour, because the deeper flavor works beautifully in the batter.
The recipe uses simple ingredients: kimchi, a little kimchi juice, flour, water, and a small amount of seasoning. Fry the pancake until the edges are crisp and the center is cooked through. You can make one large pancake to slice and share, or prepare several smaller pancakes that are easier to flip. Serve kimchi jeon hot as a snack, side dish, or simple meal.
How I cook it
Prepare the base
Combine the chopped kimchi, sliced daepa, sugar, and optional gochugaru in a large bowl. For a milder pancake, simply leave out the gochugaru.
Mix the batter
Add the tempura flour and 250 ml cold water and mix until evenly combined. If the batter is too thick, add a little kimchi juice or additional cold water. The batter should spread easily in the pan.
Fry the pancake
Heat a generous amount of oil in a frying pan over medium-high heat. Add enough batter to make a pancake and spread it relatively thin. Smaller pancakes are easier to flip.
Cook until crisp and serve
Cook the kimchi jeon for about 3–4 minutes per side, until golden and crisp. Serve hot.
