Kimchi Pancake – Kimchijeon
Fall in love with this super savory kimchi pancake served with a fiery soy dipping sauce. It’s the ultimate Korean snack, like nothing you’ve ever tasted!
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 2 pancakes 1x
- Category: Side
- Method: Pan frying
- Cuisine: Korean
- Diet: Vegetarian
Ingredients
Units
Scale
- 1 cup Korean pancake mix
- 1/2 teaspoon kosher salt
- 3/4 cup water
- 1 large egg (beaten)
- 2 tablespoons kimchi juice
- 1 cup kimchi (roughly chopped)
- 2 stalks scallions (finely chopped)
- 2 tablespoons vegetable oil
- shredded nori sheet for topping (optional)
Dipping sauce:
- 2 tablespoons soy sauce
- 2 tablespoons water
- 2 tablespoons rice vinegar
- 1 red or green Thai chili (finely chopped (optional))
- 1/2 stalk scallion (finely chopped)
Instructions
- Put all the ingredients for the dipping sauce in a bowl and stir. Set aside.
- Sift the pancake mix and salt into a bowl and slowly add the water while whisking. Keep whisking until the batter is smooth.
- Add the egg and kimchi juice and stir until the ingredients are combined. Add the kimchi and green onions, and mix into the batter.
- In a large frying pan over medium high heat, add the vegetable oil and swirl it in the pan to coat the bottom surface.
- Add a ladle full of batter to the pan and move the pan in a circular motion to spread the batter evenly and create a round pancake.
- Cook on one side for 30 seconds and turn the heat down to medium low. Cook until the bottom side is golden brown while pressing down a couple of time to flatten the pancake, about 2 to 3 minutes.
- Use a spatula to flip the pancake and cook for 1 minute.
- Transfer the pancake to a plate and slice it into wedges. Repeat the steps for the remaining batter.
- Serve with dipping sauce.
Notes
Adding sesame seeds or a dash of sesame oil to the dipping sauce will add a nuttiness and will also mellow the flavors.
Leftovers:Â Wrap the leftovers wedges in plastic wrap, or transfer them to an airtight storage container. Store in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 pancake
- Calories: 363
- Sugar: 3.6g
- Sodium: 1504.5mg
- Fat: 10.5g
- Saturated Fat: 3.3g
- Unsaturated Fat: 2.4g
- Trans Fat: 0g
- Carbohydrates: 54.5g
- Fiber: 3.5g
- Protein: 12.2g
- Cholesterol: 100mg
Keywords: Crepe
Find it online: https://pickledplum.com/kimchi-pancake-recipe/
