Kimchijeon (Kimchi Pancake) 

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Step up your kitchen game with this authentic Kimchijeon, a savory and spicy Korean pancake that’s full of flavor and crunch. It’s simple, quick, and perfect for those looking to explore Korean cuisine.

This recipe is Budget friendly & Quick. The main ingredient is, of course, Kimchi.

Serve it as an appetizer, side dish, or even as the main course. It pairs exceptionally well with soy sauce for dipping!

Kimchijeon (Kimchi Pancake) Recipe

For optimal crispiness, ensure your pan is hot and well-oiled before pouring in the batter.

Batter

  • In a large mixing bowl, combine the chopped kimchi, scallions, diced onion, sugar, all-purpose flour, corn starch, and water.
  • Stir thoroughly until everything is evenly mixed.
Kimchijeon (Kimchi Pancake)

Cooking the Pancake

  • Heat a generous amount of oil in a pan over medium heat.
  • Pour the batter into the pan and spread it into a circle.
  • Cook until the bottom turns golden brown and crispy.
  • Flip and cook for an additional 3-4 minutes.
Kimchijeon (Kimchi Pancake)

Serving

  • Slice the cooked pancake into wedges.
  • Serve immediately, accompanied by soy sauce for dipping.
Kimchijeon (Kimchi Pancake)
Kimchijeon (Kimchi Pancake)

Kimchijeon (Kimchi Pancake)

Kimchijeon (Kimchi Pancake) is a spicy, savory, and utterly delightful dish that captures the essence of Korean cuisine. Perfect as a side dish, appetizer, or even a main course!
Servings 3
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes

Equipment

  • Frying pan
  • Spatula

Ingredients
  

  • 450 g (1lb) Vegan kimchi, chopped into small pieces
  • 4 scallions chopped
  • 1/2 onion diced
  • ½ teaspoon sugar
  • 1 cup all-purpose flour
  • 1/4 cup corn starch
  • 1 cup water

Instructions
 

  • Prepare the Batter: In a large mixing bowl, combine chopped kimchi, scallions, diced onion, sugar, all-purpose flour, corn starch, and water. Stir until well-mixed.
  • Cook the Pancake: Heat a generous amount of oil in a pan over medium heat. Pour the batter into the pan, shaping it into a circle. Cook until the bottom is golden and crispy. Flip and cook for an additional 3-4 minutes.
  • Serve: Cut the pancake into wedges and serve immediately with soy sauce for dipping.

Notes

ou can add seafood or meat to the batter for a different protein twist.
For a milder version, consider using less kimchi.
Using well-fermented kimchi will give the pancake a richer flavor.
Calories: 275kcal
Cost: $6
Course: Appetizer, Main Course, Side Dish
Cuisine: korean
Keyword: Kimchijeon Recipe, Quick and Easy Korean Dish, Savory Korean Pancake, Spicy Korean Pancake, Vegan Korean Option
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