Kimchi Jeon 김치전 (Kimchi Pancakes)

Whenever I need a mid-afternoon snack or anju dish (food paired with alcohol), this easy-to-make kimchi jeon (aka kimchi buchimgae) always hits the spot.  They’re comforting, crunchy, and provide a nice kick to the palate thanks to the pungent kimchi and kimchi liquid. Also, it’s another great way to use leftover super ripe kimchi that’s been sitting in the fridge. We had already made our big batch of kimchi jjigae (spicy kimchi stew) the previous week, so we wanted to add some variety to this week’s meal.  As with most Korean recipes, you can tweak it to your own tastes with the addition of other ingredients like meat (ground pork is nice), vegetables (chili peppers are awesome), and even seafood (haemul pajeon!). They are just one of the many jeon varieties that Koreans like to make, with haemul pajeon (seafood n scallion pancake) being my favorite of the bunch. This is a simple, no-fuss recipe that anyone make so give it a try! ^^

“If you are a chef, no matter how good a chef you are, it’s not good cooking for yourself; the joy is in cooking for others – it’s the same with music.”  ~ Will.I.Am

 

 

 

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Kimchi Jeon 김치전 (Kimchi Pancakes)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Snack, Appetizer
Serves: 2
Ingredients
  • 2 cups Korean pancake mix (or all-purpose flour)
  • 2 eggs, beaten
  • 1.5 cups cold water
  • 1.5 cups kimchi, chopped
  • ¼ cup kimchi liquid
  • 1 tsp salt
  • ½ small onion, chopped (optional)
  • 2 green peppers, chopped (optional)
  • Olive oil for cooking
  • 2 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp cider vinegar
  • 1 tsp sesame oil
  • 1 tbsp green onions, thinly chopped
  • 1 tsp toasted sesame seeds
Instructions
  1. Mix all ingredients together (minus the dipping sauce ingredients). The batter consistency should be a little bit runnier than American pancake batter.
  2. Heat a non-stick fry pan over medium heat and coat with a thin but generous layer of olive oil.
  3. Pour batter and spread out in a thin layer evenly over the pan.
  4. Fry for about 3, 4 minutes until crisp on bottom side, turning over once.
  5. Remove to cutting board and cut according to preference.
  6. Repeat with remaining oil and batter. Serve with soy dipping sauce.

 

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