Kimchi Pancake (Kimchi Jeon)
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).