Kimchi Pancake (Kimchi Jeon)
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A classic Korean savory pancake that is crispy on the outside and moist on the inside. This version uses soju and potato starch to achieve a superior 'basak basak' texture.
- Time
- 20 minutes
- Equipment
- Stovetop
- Good for
- Snacks
- Cuisine
- East Asian
- Contains
- Gluten and alcohol
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Chop the kimchi into bite-sized pieces, including the crunchy cabbage stems.
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.
Add 1/2 cup soju, 1/2 cup water, and 1/2 tablespoon of gochugaru to the bowl.
Add a large spoonful of ground pork to the mixture and stir everything together until a batter forms.
Heat a frying pan over medium-high heat and add a generous amount of oil.
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.
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.
Flip the pancake. Do not press down on the pancake with your spatula, as this can make the center soggy.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 497
- Protein
- 7 g
- Carbs
- 48 g
- Fat
- 17 g
- Fiber
- 3 g
Where the calories come from
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