Kimchi Jeon
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 2 pancakes (each about 8 inches)
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 826
- Total Fat
- 50 g
- Saturated Fat
- 5 g
- Carbohydrates
- 78 g
- Dietary Fiber
- 6 g
- Sugar
- 7 g
- Protein
- 15 g
- Cholesterol
- 93 mg
- Sodium
- 1519 mg
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 2 pancakes (each about 8 inches)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 826
- Total Fat
- 50 g
- Saturated Fat
- 5 g
- Carbohydrates
- 78 g
- Dietary Fiber
- 6 g
- Sugar
- 7 g
- Protein
- 15 g
- Cholesterol
- 93 mg
- Sodium
- 1519 mg
Ingredients
Kimchi Jeon:
Dipping Sauce:
Directions
- For the kimchi jeon: Mix together the kimchi, kimchi brine, all-purpose flour, rice flour, gochugaru, sesame oil, soy sauce, sugar, garlic, egg and 1/4 cup water in a large bowl with a rubber spatula until well combined. (The batter will be thick but fluid enough to pour out onto the skillet and spread with a spoon/rubber spatula. Add 1 tablespoon of water at a time, if needed.)
- Heat 2 tablespoons of the neutral oil in a 10-inch nonstick skillet over medium-high heat. Add about 1 cup batter to the skillet and spread with an offset spatula to the edges of the skillet. Reduce the heat to low and cook until the top of the pancake loses its shine and becomes dry and set and the edges turn crisp and golden brown, about 4 minutes. Flip, add another 1 tablespoon neutral oil and cook the other side until golden brown, about 4 more minutes. Repeat with the remaining batter and neutral oil. Cut each pancake into 8 even wedges.
- For the dipping sauce: Combine the soy sauce, vinegar, gochugaru, sugar and 2 tablespoons water in a small bowl and whisk until the sugar is dissolved. Serve with the kimchi pancake.
Cook’s Note
To make and measure the squeezed kimchi, first firmly squeeze the liquid from the kimchi, then measure the kimchi and finely chop. Use fermented or ripe kimchi if possible. If your kimchi is dry and does not have enough brine, add more water until you have 5 tablespoons. There are two kinds of gochugaru in Korean grocery stores. Make sure to buy a coarser version of gochugaru, as it is mainly used for kimchi making. Finer gochugaru is more widely used for soups, gochujang (Korean red chile paste) and side dishes. Add more gochugaru if you want more spice. Do not skimp on oil, as this will help crisp up the edges of the pancake while keeping it moist.
