Pancakes are pretty special. A few weeks ago we had a recipe for a famous type of Japanese pancake (Okonomiyaki) and today I’m bringing you a Korean one: Kimchijeon (김치전) or Kimchi Pancake is a delicious and quick treat. You can make it for breakfast, lunch or dinner, as a snack, as a starter, it is incredibly versatile. If you don’t know what Kimchi is, it consists of spicy fermented cabbage, and you can find it in Korean stores or in some Asian supermarkets. The best kind of Kimchi for this dish is one that has been fermented for a long time! This recipe makes one large pancake but you can make as many as you want!
Preparation Time: 5 min | Cooking Time: 5 min | Serves: 2 | Spice level: 🌶
What you’ll need:
For the pancake
- About 150g of chopped Kimchi
- 3 Tbsp of Kimchi juice (the red liquid where the Kimchi is)
- A handful of chopped spring onions
- 60ml water
- 70g all purpose flour
- Pinch of salt
- About 1/2 tsp sugar
- Dash of vegetable oil, for frying
For the dipping sauce
- Combine equal parts of soy sauce, water, and rice vinegar with half of sugar (e.g. 4 Tbsp of soy, water and rice for 2 of sugar) and add a drizzle of sesame oil, sesame seeds, grated garlic or chili flakes, depending on what you like.
- Combine the kimchi with the spring onions. Add the juice and the water, then add the flour with the sugar and salt. Mix everything together.
- Heat up a dash of oil in a large frying pan. Once it’s hot, place the pancake mixture to fry. Use a spatula to press it down and form a circle.
- Fry for about 2 minutes, then flip and fry the other side for 2 other minutes. It should be light and crispy.
- Lastly, flip again and let it fry for 30 more seconds or so, making sure it’s all cooked and crunchy on the edges.
- Remove it to a cutting board and slice it like a pizza, or in little squares. You can eat it straight away or let it cool down if you prefer.
- Make your sauce and you are good to go.