Best 6 Kimchi Jun Kimchi Patty Recipes

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Kimchi jun, also known as kimchijeon, is a flavorful and crispy Korean pancake made with kimchi, flour, and eggs. It is a popular street food and a staple dish in many Korean households. This article will provide you with a comprehensive guide to making the best kimchi jun, from selecting the right ingredients to perfecting the cooking technique. Whether you are a seasoned cook or just starting out, this comprehensive guide will help you create a delicious and authentic kimchi jun that will impress your friends and family.

Check out the recipes below so you can choose the best recipe for yourself!

KIMCHI JUN (KIMCHI PATTY) RECIPE



Kimchi Jun (Kimchi Patty) Recipe image

Taste the rich flavors of Korean dishes in this easy kimchi jun made with eggs and green onions for a savory kimchi patty that's paired with a sesame dip.

Provided by Audrey Hopkins

Categories     Pan-Fry & Skillet

Time 50m

Yield 4

Number Of Ingredients 11

2 cups chopped kimchi
½ sliced yellow onion
1½ cups all purpose flour
2 cups water
1 tbsp or as needed Vegetable Oil
For Dipping Sauce:
¼ cup chopped Green Onions
2 tbsp soy sauce
½ tsp Sesame seeds
½ tsp korean red pepper powder
½ tsp sesame oil

Steps:

  • Mix kimchi and onion together in a large bowl; add flour and mix well for 1 minute. Pour water over kimchi mixture and stir until batter is evenly combined.
  • Heat a skillet over medium heat; add vegetable oil. Scoop about ¼ cup batter into the hot skillet, creating a pancake that is ¼-inch thick; flatten and smooth the edges using a spatula.
  • Cook pancake for 3 minutes; flip, pressing lightly, and cook for 2 minutes more. Repeat with remaining vegetable oil and batter.
  • Whisk green onion, soy sauce, sesame seeds, red pepper powder, and sesame oil together in a bowl.
  • Serve dip with patties and enjoy.

Nutrition Facts : ServingSize 4.00, Sugar 0.00

KIMCHI PANCAKES (KIMCHI JUN)



Kimchi Pancakes (Kimchi Jun) image

I buy kimchi by the gallon at our local Korean market, but you can even buy it at Walmart on the fresh vegetable isle. These are great as a snack or part of a Korean dinner. Be sure to dip them in a good soy sauce dipping sauce! YUM!

Provided by Mika G.

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup flour
1/2 cup water
1/2 teaspoon salt
1 cup cabbage kimchi, minced
2 tablespoons green onions, minced
1 teaspoon garlic clove, minced
2 teaspoons sesame oil

Steps:

  • Mix flour, water and salt together and combine with the rest of the ingredients to create a thick "pancake" batter.
  • Heat 2 Tablespoons oil. Place 1/4 of the batter in the pan to form a pancake. Fry until both sides are golden. Reduce heat to low and cook all the way through.
  • Repeat with remaining portions.

Nutrition Facts : Calories 135.6, Fat 2.6, SaturatedFat 0.4, Sodium 292.5, Carbohydrate 24.3, Fiber 0.9, Sugar 0.2, Protein 3.3

KIMCHI JUN (KIMCHI PATTY)



Kimchi Jun (Kimchi Patty) image

This is fantastic way to use up any kimchi you may have sitting in your refrigerator. This is an easy starter for any dinner party.

Provided by Ann Lee

Categories     Appetizers and Snacks

Time 50m

Yield 4

Number Of Ingredients 10

2 cups chopped kimchi
½ yellow onion, sliced
1 ½ cups all-purpose flour
2 cups water
1 tablespoon vegetable oil, or as needed
¼ cup chopped green onions
2 tablespoons soy sauce
½ teaspoon sesame seeds
½ teaspoon Korean red pepper powder
½ teaspoon sesame oil

Steps:

  • Mix kimchi and onion together in a large bowl; add flour and mix well for 1 minute. Pour water over kimchi mixture and stir until batter is evenly combined.
  • Heat a skillet over medium heat; add about 1 teaspoon vegetable oil. Scoop about 1/4 cup batter into the hot skillet, creating a pancake that is 1/4-inch thick; flatten and smooth the edges using a spatula. Cook pancake for 3 minutes; flip, pressing lightly, and cook for 2 minutes more. Repeat with remaining vegetable oil and batter.
  • Whisk green onion, soy sauce, sesame seeds, red pepper powder, and sesame oil together in a bowl; serve alongside pancake.

Nutrition Facts : Calories 242.4 calories, Carbohydrate 42.8 g, Fat 4.9 g, Fiber 3.1 g, Protein 7.1 g, SaturatedFat 0.8 g, Sodium 958.7 mg, Sugar 2.6 g

KIMCHI JUN (KIMCHI PANCAKE) AND DIPPING SAUCE



Kimchi Jun (Kimchi Pancake) and Dipping Sauce image

These Korean-style pancakes are served spicy, not sweet. They're great for getting rid of overly-fermented kimchi!

Provided by Adine Lee

Categories     Side Dish

Time 30m

Yield 4

Number Of Ingredients 12

1 cup kimchi, drained and chopped
½ cup reserved juice from kimchi
1 cup all-purpose flour
2 eggs
1 green onion, chopped
1 tablespoon vegetable oil
salt to taste
1 tablespoon rice vinegar
1 tablespoon soy sauce
½ teaspoon sesame oil
½ teaspoon Korean chili pepper flakes
½ teaspoon toasted sesame seeds

Steps:

  • Stir together the kimchi, kimchi juice, flour, eggs, and green onion in a bowl.
  • Heat vegetable oil over medium heat in a large skillet. Using about 1/4 cup of batter for each pancake, pour into skillet, spreading as thin as possible. Cook pancakes until set and lightly browned, turning once, 3 to 5 minutes per side. Season to taste with salt.
  • Whisk together the rice vinegar, soy sauce, sesame oil, chili pepper flakes, and toasted sesame seeds. Serve with the pancakes.

Nutrition Facts : Calories 199.3 calories, Carbohydrate 26.5 g, Cholesterol 93 mg, Fat 7.1 g, Fiber 1.6 g, Protein 7.4 g, SaturatedFat 1.5 g, Sodium 549.5 mg, Sugar 1 g

KIMCHIJEON (KIMCHI PANCAKE)



Kimchijeon (Kimchi Pancake) image

At Pyeong Chang Tofu House in Oakland, Calif., Young S. Kim's golden kimchijeon are a revelation. Tart with pungent kimchi, the pancakes are both satisfyingly chewy and shatteringly crisp. At the Tofu House, where Mrs. Kim turns 1,400 pounds of Napa cabbage into kimchi each month, her homemade kimchi is the secret to her kimchijeon's unsurpassed flavor. Use the most flavorful traditionally prepared kimchi you can find - it'll make all the difference in this simple recipe. This version, adapted from Mrs. Kim's original recipe, comes together quickly: Just combine kimchi and its juice with a few dry ingredients into a simple batter, then fry it in a cast-iron skillet into a mouth-watering pancake. Serve it to a crowd as an appetizer, or eat it on its own as a filling meal.

Provided by Samin Nosrat

Categories     dinner, lunch, snack, finger foods, vegetables, appetizer, main course, side dish

Time 15m

Yield 2 (10-inch) pancakes

Number Of Ingredients 14

1/4 cup citrus ponzu sauce
1 tablespoon toasted white sesame seeds
1 scallion, thinly sliced
1/2 cup potato starch
1/2 cup all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon baking powder
Pinch of sea salt
1 heaping cup kimchi (about 10 ounces), plus 1/4 cup kimchi juice
2 scallions, chopped
2 tablespoons gochujang
1 tablespoon granulated sugar
1 teaspoon fish sauce
3 tablespoons neutral oil, such as canola

Steps:

  • Make the dipping sauce: In a small bowl, combine ponzu sauce, sesame seeds and scallion. Set aside.
  • Prepare the pancakes: In a large bowl, whisk together potato starch, flour, garlic powder, baking powder and salt. Set aside.
  • Dice kimchi into 1/2-inch pieces. In a medium bowl, stir together kimchi and kimchi juice, scallions, gochujang, sugar, fish sauce and 1/2 cup water. Add kimchi mixture to flour mixture, and stir to combine.
  • Set a 10-inch cast-iron pan over medium heat. When it's hot, add 1 1/2 tablespoons oil. When oil shimmers, add half the batter, and spread from the center out to the edges of the pan. After about 1 minute, once you sense the pancake is setting, use a thin metal spatula to make sure pancake is not sticking. When the bottom of the pancake is brown and the top fades from glossy to matte, after another 30 to 60 seconds, carefully flip the pancake using the metal spatula. (Alternatively, slide the pancake onto a rimless plate, and flip it back into the pan.) Continue cooking for another 60 to 90 seconds on second side until set, then carefully slide pancake onto a plate.
  • Use remaining oil and batter to make a second pancake. Cut into wedges, and serve hot with dipping sauce.

KIMCHI STEW (KIMCHI JJIGAE) RECIPE BY TASTY



Kimchi Stew (Kimchi Jjigae) Recipe by Tasty image

Can't get enough of BTS? Try one of Jimin's favorite foods: kimchi jjigae! Kimchi has been known to have many nutritional benefits and the spicy, tangy, savory flavors (the longer the kimchi is aged, the better!) will warm your soul on any day. If you're short on time, you can substitute chicken broth for the anchovy and kelp broth.

Provided by Jasmine Pak

Categories     Lunch

Time 1h

Yield 2 servings

Number Of Ingredients 16

2 cups water
4 dried anchovies
1 dried kelp
1 teaspoon vegetable oil
¼ medium white onion, thinly sliced
4 cloves garlic, thinly sliced
3 oz pork belly, cut into 1 (2.54 cm)
¾ cup kimchi, drained and chopped into bite-sized pieces, juices reserved
1 teaspoon korean chile flakes, gochugaru
½ teaspoon sugar
sea salt, to taste
8 oz firm tofu, cut into 1/2 in (1.2 cm)
2 shiitake mushrooms, stems removed, thinly sliced
1 green onion, chopped
½ teaspoon sesame oil
white rice, steamed, for serving (optional)

Steps:

  • Make the anchovy and kelp broth: In a medium pot, combine the water, dried anchovies, and kelp. Bring to a low boil, then reduce the heat to medium low, cover, and simmer for 25 minutes. Strain the broth and discard the solids. Set the broth aside until ready to use.
  • Make the kimchi jjigae: Heat the vegetable oil in a medium pot over high heat. Add the onion, garlic, and pork belly and cook until the onions soften and the pork is lightly browned, about 5 minutes.
  • Add the drained, chopped kimchi and cook for 2-3 minutes, until slightly darkened.
  • Add the Korean chile flakes, sugar, salt, reserved kimchi juice, and anchovy and kelp broth and stir well to combine.
  • Lay the tofu and mushrooms on top of the soup and gently stir to submerge in the broth (do not break up the tofu). Cover the pot, reduce the heat to low, and simmer for 30 minutes. Remove the pot from the heat and season the soup with more salt to taste.
  • Ladle the soup into bowls and top with the green onion and sesame oil. Serve with white rice, if desired.
  • Enjoy!

Nutrition Facts : Calories 494 calories, Carbohydrate 29 grams, Fat 34 grams, Fiber 11 grams, Protein 24 grams, Sugar 10 grams

Tips:

  • Use fresh kimchi: Fresh kimchi has a more vibrant flavor and texture than older kimchi. If you don't have fresh kimchi, you can use store-bought kimchi, but be sure to rinse it well before using.
  • Don't overmix the batter: Overmixing the batter will make the pancakes tough. Mix the batter just until the ingredients are combined.
  • Cook the pancakes over medium heat: Cooking the pancakes over medium heat will help them cook evenly without burning.
  • Serve kimchi pancakes with your favorite dipping sauce: Kimchi pancakes are traditionally served with a dipping sauce made from soy sauce, vinegar, and sesame oil. You can also serve them with a spicy sauce, such as gochujang sauce.

Conclusion:

Kimchi pancakes are a delicious and versatile Korean dish that can be enjoyed as an appetizer, main course, or side dish. They are easy to make and can be tailored to your own taste preferences. So experiment with different ingredients and find your favorite way to enjoy kimchi pancakes!

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