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Kimchijeon (Kimchi Pancake) Recipe

Kimchijeon (Kimchi Pancake) Recipe
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4.7 from 26 reviews

Learn how to make Kimchijeon, a delicious Korean savory pancake made with well-fermented kimchi. Crispy on the outside and packed with flavor, this dish is perfect as an appetizer or side.

Ingredients

Units Scale

Main Ingredients:

  • 1 cup chopped well-fermented kimchi (plus 2 tablespoons kimchi juice)
  • 1/2 small onion, thinly sliced
  • 2 green onions, chopped
  • 3/4 cup all-purpose flour
  • 1/4 cup rice flour or cornstarch
  • 1/2 cup cold water
  • 1 large egg
  • 1 tablespoon kimchi brine or gochujang (optional)
  • 2 tablespoons vegetable oil (for frying)

For Dipping Sauce:

  • 1 tablespoon soy sauce
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon sesame seeds
  • pinch of red pepper flakes

Instructions

  1. Prepare the Batter: In a mixing bowl, combine kimchi, kimchi juice, sliced onions, green onions, flours, water, egg, and optional spice. Mix until a thick batter forms.
  2. Cook the Pancake: Heat oil in a skillet, pour in the batter, spread it evenly, and cook until crispy on both sides.
  3. Serve: Transfer to a plate, slice into wedges, and serve hot with dipping sauce.

Notes

  • For a seafood variation, add chopped shrimp or squid.
  • Use vegan kimchi and skip the egg for a plant-based version.

Nutrition

Find it online: https://easy-tapas-recipes.com/kimchijeon-kimchi-pancake-recipe/