Kimchi Pancake (Kimchi Jeon)

Name: Kimchi Pancake (Kimchi Jeon)
Cuisine: Korean
Ingredients: 1 cup Kimchi; 0.5 cup flour; 0.333 cup potato starch; 0.5 cup soju; 0.5 cup water; 0.5 tablespoon gochugaru; 1 spoonful ground pork

Serves 1

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Kimchi Pancake (Kimchi Jeon)

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Serves 1

Directions

1Add one cup of really good kimchi and chop it up.
2Add half a cup of flour and one-third cup of potato starch.
3Coat the kimchi in the dry ingredients first.
4Then add your liquid which is half a cup of soju, half a cup of water, and half a tablespoon of gochugaru.
5Add a big spoonful of ground pork for an amazing depth of flavor.
6Once you mix it up, spread it out as thinly as you can in a generously oiled pan.
7When the edges start to crisp up, separate the bottom and swirl it around so the oil gets evenly distributed on the bottom.
8Flip it, and remember to never press down to prevent the middle from getting soggy.
9Spend about three to four minutes on each side, on medium to high heat.
10Flip about three to four times until you get the crispiness that you want.

Ingredients

1 cup Kimchi
0.5 cup flour
0.333 cup potato starch
0.5 cup soju
0.5 cup water
0.5 tablespoon gochugaru
1 spoonful ground pork

Equipment

tongsknifemeasuring cupbowlchopstickspanspatula

Tips

Adding soju helps the pancake crisp up more quickly (but of course, you can just use water).
Use generous amounts of oil in the pan, and add the batter when the pan is hot.
Spread the batter as thinly as possible. It’s ok to end up with some holes.
Before flipping, swirl the pancake so the oil spreads evenly.
Fry 3-4 minutes on medium-high heat, flip multiple times as needed.
Feel free to add additional ingredients of your choice, like scallions, sliced peppers, or shrimp.
Do not press down on the pancake to prevent the middle from getting soggy.
The best texture of Kimchi-jon is when it’s crispy on the outside and moist on the inside. In advanced Korean, we call that “koppasokchok” (겉바속촉).

Kimchi Pancake (Kimchi Jeon)

Serves 1

facebook.com

Kimchi Pancake (Kimchi Jeon)

facebook.com

Serves 1

Directions

1Add one cup of really good kimchi and chop it up.
2Add half a cup of flour and one-third cup of potato starch.
3Coat the kimchi in the dry ingredients first.
4Then add your liquid which is half a cup of soju, half a cup of water, and half a tablespoon of gochugaru.
5Add a big spoonful of ground pork for an amazing depth of flavor.
6Once you mix it up, spread it out as thinly as you can in a generously oiled pan.
7When the edges start to crisp up, separate the bottom and swirl it around so the oil gets evenly distributed on the bottom.
8Flip it, and remember to never press down to prevent the middle from getting soggy.
9Spend about three to four minutes on each side, on medium to high heat.
10Flip about three to four times until you get the crispiness that you want.

Ingredients

1 cup Kimchi
0.5 cup flour
0.333 cup potato starch
0.5 cup soju
0.5 cup water
0.5 tablespoon gochugaru
1 spoonful ground pork

Equipment

tongsknifemeasuring cupbowlchopstickspanspatula

Tips

Adding soju helps the pancake crisp up more quickly (but of course, you can just use water).
Use generous amounts of oil in the pan, and add the batter when the pan is hot.
Spread the batter as thinly as possible. It’s ok to end up with some holes.
Before flipping, swirl the pancake so the oil spreads evenly.
Fry 3-4 minutes on medium-high heat, flip multiple times as needed.
Feel free to add additional ingredients of your choice, like scallions, sliced peppers, or shrimp.
Do not press down on the pancake to prevent the middle from getting soggy.
The best texture of Kimchi-jon is when it’s crispy on the outside and moist on the inside. In advanced Korean, we call that “koppasokchok” (겉바속촉).