Kimchi-jeon (Korean Kimchi Pancake)

About This Recipe

Kimchi-jeon is one of Korea's most popular savory pancakes, built specifically to use up kimchi that's turned very sour with age -- the more fermented the kimchi, the better the pancake, since that tang is exactly what gives kimchi-jeon its signature punch. Chopped kimchi and its juice are folded into a simple flour-and-water batter, sometimes with a bit of the kimchi brine itself mixed in for extra flavor, then fried in a hot, well-oiled pan until deeply crisp at the edges. The technique that separates a great kimchi-jeon from a mediocre one is oil and heat: Korean cooks use a generous amount of oil, almost shallow-frying rather than lightly greasing the pan, which is what produces the signature crackly, lacy crust. The batter should be thin enough to spread easily but thick enough to hold the kimchi pieces together, and the pancake is flipped only once it's genuinely browned and set on the first side. Served hot, cut into wedges, with a simple soy-vinegar dipping sauce and often a cold beer alongside, kimchi-jeon is rainy-day food in Korea -- there's even a cultural association between rain and craving pajeon or kimchi-jeon, similar to how some cultures crave soup on a cold day.

Ingredients

Serves 2

• 1.5 cupswell-fermented kimchi(chopped, plus 3 tbsp juice)
• 1 cupall-purpose flour
• 0.75 cupwater
• 1egg
• 1 tbspsugar
• 2 stalksscallions(cut into 5cm pieces)
• 4 tbspneutral oil(for frying)
• 2 tbspsoy sauce
• 1 tbsprice vinegar
• 1 tspsesame seeds
• 0.5 tspchile flakes(for dipping sauce)

Instructions

1. 1

   Make the batter

   Whisk flour, water, egg, sugar, and kimchi juice together until smooth and pourable, similar to pancake batter.

2. 2

   Add kimchi

   Fold in chopped kimchi and scallions until evenly distributed.

3. 3

   Heat the pan

   Heat 2 tbsp oil in a wide skillet over medium-high heat until shimmering.

4. 4

   Pour and spread

   Pour in half the batter, spreading it into a thin, even round with a spatula.

5. 5

   Fry until crisp

   Cook 4-5 minutes undisturbed until the bottom is deeply golden and crisp, then flip and cook 3-4 more minutes, adding more oil around the edges as needed.

6. 6

   Make the dip and serve

   Whisk soy sauce, vinegar, sesame seeds, and chile flakes for the dipping sauce. Cut the pancake into wedges and serve hot with the sauce.

Variations

• •

  Add shrimp or sliced pork belly into the batter for a heartier version.

• •

  Kimchi-cheese jeon: sprinkle shredded mozzarella over the batter halfway through cooking for a melty twist popular in modern Korean cafes.

• •

  Make mini versions by pouring smaller portions of batter for individual crispy pancakes.

Storage

Best eaten hot and fresh, as the crispness fades quickly. Leftovers keep refrigerated up to 2 days; re-crisp in a dry pan over medium heat for 2-3 minutes per side rather than microwaving.

Frequently Asked Questions