Yields:
4 Servings
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
30 Mins
Total Time:
40 Mins
Kimchi is an indispensable ingredient in Korean households, with countless variations and family recipes passed down through generations. It serves not only as a staple food but also as a symbol of Korean culture. Kimchijeon, a delightful Korean savory pancake made with fermented kimchi, reflects the adaptability of Korean chefs in utilizing kimchi to its fullest. This pancake blends the spiciness, tanginess, and freshness of kimchi with its crispy exterior and tender interior, creating a delicious masterpiece.
Ingredients
Adjust Servings
- Dipping Sauce:
Instructions
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In a mixing bowl, combine the flour, water, kimchi , kimchi juice, and green onions. Mix everything together until the vegetables are evenly coated with the batter.
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Heat a non-stick skillet over medium-high heat. Add 2 tablespoons (28g) of vegetable oil to coat the bottom of the pan. Once the oil is hot, pour a ladleful of the kimchi pancake batter into the pan. Spread it evenly to form a round shape. Reduce the heat to medium and cook for about 3-4 minutes until the bottom is golden and crispy.
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Drizzle an additional 1 tablespoon (14g) of oil along the skillet's edges. Gently flip the pancake using a spatula and cook the other side for an extra 3-4 minutes until it's crispy and golden too. Continue this process until all the batter is used up.
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In a small bowl, combine all the dipping sauce ingredients.
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Remove the kimchi pancake from the skillet and cut it into smaller pieces. Serve it hot with the dipping sauce.
