Kimchi Pancakes: Kimchi-Jeon

I have yet to go to a Korean restaurant without either ordering one of these or seeing someone else get it (and then regretting not ordering one for myself). Kimchi pancakes are crispy, chewy, and super flavorful, not to mention very simple to make! I only use kimchi and some green onions, but you could definitely add some seafood, onions, canned tuna, or other mix-ins to change it up.

I made these with a combination of bread flour and glutinous rice flour to make them extra chewy and crispy on the outside. Another key to the crispy edges is using ice-cold water and a generous glug of oil into the pan: trust me, it’s worth it!

Kimchi Pancakes: Kimchi-Jeon
Prep Time: 10 mins
Cook Time: 10 mins
Yield: 4 pancakes

Ingredients

• 60 g bread flour
• 60 g glutinous rice flour
• 300 g kimchi, drained and chopped
• ½ cup green onion, diced
• 60 g kimchi juice
• 180 g ice cold water
• 4 tbsp cooking oil, adjust as needed
  
  

Directions

1. Combine flour, water, and kimchi juice in a bowl and mix until no lumps remain.
2. Fold in kimchi and green onion, careful not to overmix the batter.
3. Heat 1 tbsp of oil in a cast iron skillet over medium heat. Scoop in ¼ of the batter and use the back of a spoon to spread out into an even, round layer.
4. Cook for 3 minutes or until golden brown. Carefully flip and add a bit more oil around the edge of the pan, lifting the pancake slightly to allow oil underneath. Cook for 2-3 more minutes until crispy.
5. Repeat with remaining batter, adding oil as needed. Serve with dipping sauce made of soy sauce and vinegar if desired.

Per pancake: 267 calories: 28.6 g carbs; 15 g fat; 4.4 g protein