Best 5 Korean Kimchi Jeon Kimchi Pancakes Recipes

KIMCHI PANCAKE (KIMCHI JEON)

Steps:

• Measure 1 cup of kimchi after draining away any liquid. Loosely chop kimchi into thin strips about 3/8 in (1 cm) wide.
• Cut onions into thin slices. Cut green onions.
• In a bowl, add kimchi, onions and green onions.
• Add gochujang, sugar and garlic powder and mix.
• Add flour, cornstarch, water and kimchi liquid.
• Mix until everything is well blended. Should be like a loose pancake batter consistency.
• Heat a non-stick or iron skillet on medium high heat to start. Swirl in good amount of vegetable oil (about 1 1/2 Tbs for 12 in pan). When pan is heated (oil swirls around like water), pour a ladle full of kimchi pancake onto the pan. Here, you can either make one large pancake (about 6 inch) in the center of the pan or make several smaller 3 inch pancakes. The smaller ones are easier to turn over.
• After about 2-3 min, when the edges are starting to brown and the thinner parts are beginning to get cooked, turn it over. PRESS pancake with turner to even things out. It is OK if it's not fully brown yet. You can turn it over again to brown. Unlike steaks or a pancake, you won't ruin it by flipping over too many times.
• Serve warm!

KIMCHIJEON (KIMCHI PANCAKES)

Steps:

• Thinly slice the kimchi, about 1/2-inch thick. Cut the scallions into about 2-inch pieces. If the white part is thick, cut in half lengthwise. Thinly slice the onion.
• In a large bowl, combine the flour (or pancake mix) with the liquid from kimchi, the optional gochujang/gochugaru and egg, and water, a little bite at a time. Start with dissolving the gochujang with water, and mix everything together. Do not over mix.
• Add a little more water if the batter is too thick. The batter should flow easily from a spoon.
• Stir in the kimchi, scallions, onion and the optional protein of your choice.
• Heat one tablespoon of oil in a non-stick pan over medium heat. Ladle the mixture into the pan, and spread it evenly into a thin round shape. Cook until the edges turn light golden brown, about 3 minutes. Turn it over, and add more oil to the sides of the pan. Gently swirl the pan to distribute the oil under the pancakes. Press the pancake down with a spatula. Cook until the other side is nicely browned and crispy, 2 to 3 minutes.
• Repeat the process until there is no remaining batter. Serve hot with a dipping sauce, if desired.

KIMCHI PANCAKE (KIMCHIJEON: 김치전)

Steps:

• Combine the kimchi, kimchi brine, scallions, sugar, flour, and water in a medium bowl and mix well with a spoon
• Heat a 12-inch nonstick skillet over medium heat. (If you don't have a 12-inch skillet, use a smaller skillet to make 2 pancakes.)
• Add 2 tablespoons of the vegetable oil and swirl to coat the bottom of the pan.
• Pour the batter into the pan and spread it with the back of a spoon or a spatula to make a large circle.
• Cook until the bottom is golden brown and crisp, 3 to 5 minutes.
• Carefully turn the pancake over. Drizzle the remaining 2 tablespoons oil around the edges of the skillet, then lift the pancake with a thin spatula to allow the oil to run underneath and tilt the pan to spread it evenly.
• Cook until the bottom of the pancake is light golden brown and crisp, 3 to 5 minutes.
• Flip it one more time and cook for another minute.
• Slide onto a large serving platter and serve immediately.

KIMCHI JUN (KIMCHI PANCAKE) AND DIPPING SAUCE

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.

KIMCHIJEON (KIMCHI PANCAKE)

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.