Kimchijeon (Kimchi Pancake)

Serves 1
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Directions

  1. 1Chop green onions and chili peppers into small pieces.
  2. 2Chop green onions and chili peppers into small pieces.
  3. 3Chop green onions and chili peppers into small pieces.
  4. 4In a mixing bowl, add 2 cups of kimchi and cut it with scissors.
  5. 5In a mixing bowl, add 2 cups of kimchi and cut it with scissors.
  6. 6In a mixing bowl, add 2 cups of kimchi and cut it with scissors.
  7. 7Add green onions, chili peppers, sugar, kimchi juice and chili pepper flakes.
  8. 8Add green onions, chili peppers, sugar, kimchi juice and chili pepper flakes.
  9. 9Add green onions, chili peppers, sugar, kimchi juice and chili pepper flakes.
  10. 10Give it a good mix.
  11. 11Give it a good mix.
  12. 12Give it a good mix.
  13. 13Add Korean pancake mix into the mixing bowl.
  14. 14Add Korean pancake mix into the mixing bowl.
  15. 15Add Korean pancake mix into the mixing bowl.
  16. 16Add water and mix it around.
  17. 17Add water and mix it around.
  18. 18Add water and mix it around.
  19. 19Add cooking oil into a non-stick pan and place it over medium heat.
  20. 20Add cooking oil into a non-stick pan and place it over medium heat.
  21. 21Add cooking oil into a non-stick pan and place it over medium heat.
  22. 22Take 2 or 3 ladles of the pancake batter and spread it out.
  23. 23Take 2 or 3 ladles of the pancake batter and spread it out.
  24. 24Take 2 or 3 ladles of the pancake batter and spread it out.
  25. 25Once you see the edges starts cooking, gently shake your pan.
  26. 26Once you see the edges starts cooking, gently shake your pan.
  27. 27Once you see the edges starts cooking, gently shake your pan.
  28. 28When the bottom turns golden brown, flip it over.
  29. 29When the bottom turns golden brown, flip it over.
  30. 30When the bottom turns golden brown, flip it over.
  31. 31Transfer it to a serving plate and let's call our taste tester.
  32. 32Transfer it to a serving plate and let's call our taste tester.
  33. 33Transfer it to a serving plate and let's call our taste tester.

Ingredients

  • 2 Cups Kimchi
  • 2 Cups Kimchi
  • 2 Cups Kimchi
  • 350 grams Kimchi
  • 350 grams Kimchi
  • 350 grams Kimchi
  • 2 Cups Korean Pancake Mix
  • 2 Cups Korean Pancake Mix
  • 2 Cups Korean Pancake Mix
  • 320 grams Korean Pancake Mix
  • 320 grams Korean Pancake Mix
  • 320 grams Korean Pancake Mix
  • Green Onions
  • Green Onions
  • Green Onions
  • Chili Pepper
  • Chili Pepper
  • Chili Pepper
  • 1 Teaspoon Sugar
  • 1 Teaspoon Sugar
  • 1 Teaspoon Sugar
  • 3 Tablespoons Kimchi Juice
  • 3 Tablespoons Kimchi Juice
  • 3 Tablespoons Kimchi Juice
  • 2 Tablespoons Korean Chili Pepper Flakes
  • 2 Tablespoons Korean Chili Pepper Flakes
  • 2 Tablespoons Korean Chili Pepper Flakes
  • 1 Teaspoon Dashida
  • 1 Teaspoon Dashida
  • 1 Teaspoon Dashida
  • 1 Cup Cold Water
  • 1 Cup Cold Water
  • 1 Cup Cold Water
  • 2 Cups All-Purpose Flour
  • 2 Cups All-Purpose Flour
  • 2 Cups All-Purpose Flour
  • 320 grams All-Purpose Flour
  • 320 grams All-Purpose Flour
  • 320 grams All-Purpose Flour
  • 200 grams Ground Pork
  • 200 grams Ground Pork
  • 200 grams Ground Pork
  • 1 Tablespoon Dashida
  • 1 Tablespoon Dashida
  • 1 Tablespoon Dashida
  • 2 Cups Cold Water
  • 2 Cups Cold Water
  • 2 Cups Cold Water
  • 2 Tablespoons Cooking Oil
  • 2 Tablespoons Cooking Oil
  • 2 Tablespoons Cooking Oil

Equipment

KnifeCutting BoardMixing BowlScissorsSpatulaNon-stick PanServing Plate

Tips

  • Use well fermented kimchi
  • If the kimchi is not sour enough, add one teaspoon of vinegar into the kimchi pancake batter.
  • Korean pancakes are all about crispiness.
  • Shake your pan so that the oil from the outside can go into the center.