Kimchi Pancake (Kimchi Jeon)

Ingredients

• 1 cup kimchi (well-fermented/sour kimchi, chopped including cabbage stems)
• 0.5 cup all-purpose flour
• 0.33 cup potato starch (can substitute with corn starch)
• 0.5 cup soju (helps the pancake crisp up; can substitute with water)
• 0.5 cup water
• 0.5 tbsp gochugaru (coarse Korean red chili flakes)
• 1 tbsp ground pork (large spoonful for depth of flavor)
• cooking oil (generous amount for frying)

Steps

1. 1

   Chop the kimchi into bite-sized pieces, including the crunchy cabbage stems.

2. 2

   In a mixing bowl, combine the chopped kimchi with 1/2 cup flour and 1/3 cup potato starch. Toss to coat the kimchi thoroughly in the dry ingredients before adding any liquid.

3. 3

   Add 1/2 cup soju, 1/2 cup water, and 1/2 tablespoon of gochugaru to the bowl.

4. 4

   Add a large spoonful of ground pork to the mixture and stir everything together until a batter forms.

5. 5

   Heat a frying pan over medium-high heat and add a generous amount of oil.

6. 6

   Once the pan is hot, add the batter and spread it as thinly as possible across the surface. It is okay if small holes form in the batter.

7. 7

   Fry for about 3-4 minutes. When the edges start to look crispy, gently swirl the pancake in the pan to ensure the oil is evenly distributed underneath.

8. 8

   Flip the pancake. Do not press down on the pancake with your spatula, as this can make the center soggy.

9. 9

   Continue to fry for another 3-4 minutes, flipping multiple times as needed until both sides are golden brown and crispy.

Notes

Using soju is a professional tip because it has a lower boiling point than water, helping the batter crisp up faster. For variations, you can add scallions, sliced peppers, or shrimp to the batter.

Nutrition per serving

• appetizer
• snack
• korean
• kimchi
• savory pancake
• fried
• easy