Kimchijeon – Korean Pancake

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Discover the mouthwatering flavors of Kimchijeon, a traditional Korean pancake made with kimchi. Bursting with savory and spicy goodness, this pancake is a beloved dish in Korean cuisine. Whether you’re a fan of Korean food or looking to explore new flavors, Kimchijeon is a must-try recipe. In this blog post, we’ll guide you through the process of creating this delicious pancake step by step. Get ready to savor the unique combination of crispy edges, tender vegetables, and the unmistakable tang of kimchi in each delightful bite!

Kimchijeon is a beloved Korean dish with a history deeply rooted in Korean culinary traditions. It’s a type of savory pancake made from kimchi and a simple batter, pan-fried to crispy perfection. Kimchi, which is fermented and spicy cabbage, has been a staple in Korean cuisine for centuries.

The origins of Kimchijeon can be traced back to home kitchens in Korea, where resourceful cooks found a way to turn leftover or aged kimchi into a delicious and satisfying meal. Over time, this humble dish gained popularity and became a cherished part of Korean cuisine, enjoyed as a snack, appetizer, or even a side dish.

Kimchijeon is not only a tasty treat but also a reflection of Korean culinary creativity, using basic ingredients to create a flavorful and comforting dish.

Kimchijeon – Korean Pancake

Kimchijeon is a popular Korean pancake made by combining kimchi, vegetables, and a simple batter. The pancake is cooked until golden and crispy on the outside while remaining soft and flavorful on the inside. The star ingredient, kimchi, provides a punch of umami and spiciness, making each bite truly addictive. Kimchijeon is often enjoyed as a side dish, appetizer, or even as a main course. Its versatility and delicious flavors make it a favorite among both Koreans and international food enthusiasts.

Tools and Equipment

Prep Time 20 mins Cook Time 10 mins Total Time 30 mins Difficulty: Intermediate Servings: 4 Calories: 144.1 Best Season: Suitable throughout the year

Ingredients

Step-by-Step Instructions

  1. In a mixing bowl, combine the all-purpose flour, water, salt, and black pepper. Whisk until you have a smooth batter.

  2. Add the chopped kimchi and chopped scallions to the batter. Mix well to ensure the kimchi is evenly distributed throughout the batter.

  3. Heat a non-stick frying pan or skillet over medium heat and add 1 tablespoon of vegetable oil.

  4. Spoon a ladleful of the kimchi batter into the pan, spreading it out to form a round pancake shape.

  5. Cook the pancake for about 3-4 minutes, or until the bottom is golden and crispy.

  6. Flip the pancake using a spatula and cook for an additional 3-4 minutes on the other side.

  7. Repeat the process with the remaining batter, adding more oil to the pan as needed.

  8. Once all the pancakes are cooked, transfer them to a serving plate.

  9. Serve the Kimchijeon hot, accompanied by a dipping sauce of your choice, such as soy sauce, sesame oil, or a mixture of soy sauce and vinegar.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 144.1kcal
% Daily Value *
Total Fat 1.38g3%
Saturated Fat 0.17g1%
Trans Fat 0.18g
Sodium 861.72mg36%
Potassium 166.72mg5%
Total Carbohydrate 28.31g10%
Dietary Fiber 3.33g14%
Sugars 1.03g
Protein 5.25g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Please note that the nutritional values provided are approximate and may vary depending on the specific ingredients and portion sizes used. It's always best to double-check with your specific ingredients and measurements for accurate nutritional information.

Note

Tips and Variations:
  • Use well-fermented kimchi for the best flavor. The fermentation process enhances the tanginess and depth of flavors in the pancake.
  • Adjust the spiciness of the pancake by using more or less kimchi juice.
  • Add other vegetables of your choice to the batter, such as thinly sliced onions, carrots, or zucchini, for added texture and flavor.
  • For a vegan version, ensure that the kimchi you use is free of any animal-based ingredients.
  • Experiment with different dipping sauces to complement the pancake. Try a mixture of soy sauce, vinegar, sesame oil, and a sprinkle of sesame seeds for a traditional Korean dipping sauce.
  • If you prefer a crispier pancake, you can increase the cooking time on each side or cook it over slightly higher heat.
  • Customize the size of the pancake based on your preference. You can make smaller, individual pancakes or a larger pancake to share.
Serving Suggestions:
  • Serve Kimchijeon as a side dish alongside a main course in a Korean-inspired meal.
  • Enjoy it as an appetizer or a snack for a delightful burst of flavors.
  • Pair it with a bowl of steamed rice and a variety of banchan (Korean side dishes) for a complete Korean dining experience.
  • Garnish the pancakes with extra chopped scallions or sesame seeds for added visual appeal.
Allergen Information:

Consider the following allergen information when preparing Kimchijeon:

  • Gluten-Free Option: Traditional Kimchijeon is typically made with wheat flour. However, you can easily make a gluten-free version by using gluten-free flour or rice flour.

  • Seafood Allergy: Some Kimchijeon recipes may include small amounts of seafood, such as shrimp or squid, as optional ingredients. Be sure to check the recipe and omit seafood if you have this allergy.

Wine or Drink Pairing:

Pairing a beverage with Kimchijeon can enhance your dining experience. Here are some options:

  • Soju: A Korean alcoholic beverage, soju complements the flavors of Kimchijeon and is a popular choice among Koreans.

  • Beer: The crisp and refreshing quality of beer, whether it's a light lager or a Korean brand like Hite or Cass, pairs well with the savory and slightly spicy nature of Kimchijeon.

  • Green Tea: For a non-alcoholic option, green tea's clean and slightly grassy notes can be a refreshing contrast to the richness of Kimchijeon.

Storage and Leftovers:

Here's how to handle storage and leftovers of Kimchijeon:

  • Refrigeration: Store any leftover Kimchijeon in an airtight container in the refrigerator for up to 2-3 days.

  • Reheating: To reheat, use a non-stick skillet or pan over medium heat. This will help maintain the crispy texture. You can also use a toaster oven or regular oven for reheating.

Keywords: Kimchijeon, Korean pancake, kimchi recipe, savory pancake, spicy pancake, vegetarian, vegan, side dish.

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