Name: Kimchijeon Kimchi Pancake
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 cups Fermented Kimchi, chopped; 4 tbsp Kimchi brine; 1.5 cups All-purpose flour; 3 tbsp Cornstarch; 1 tsp Granulated sugar; 4 stalks Green onions, chopped; 1.25 cups Ice cold water; 6 tbsp Vegetable oil

"These savory pancakes are the perfect blend of spicy, tangy, and crunchy, featuring well-fermented kimchi and a crisp, golden-brown exterior. They are a beloved Korean comfort food, often enjoyed as a snack, side dish, or a rainy-day treat."

Ingredients

Qty	Item
2 cups 400 g	Fermented Kimchi, chopped
4 tbsp 60 ml	Kimchi brine
1.5 cups 190 g	All-purpose flour
3 tbsp 24 g	Cornstarch
1 tsp 4 g	Granulated sugar
4 stalks 60 g	Green onions, chopped
1.25 cups 300 ml	Ice cold water
6 tbsp 90 ml	Vegetable oil

How to Make Kimchijeon Kimchi Pancake

In a large mixing bowl, combine the chopped kimchi, green onions, kimchi brine, sugar, flour, and cornstarch.

Gradually pour in the ice-cold water while stirring until a thick, pourable batter forms. Avoid overmixing; a few small lumps are okay.

Heat a non-stick skillet over medium-high heat and add 2-3 tablespoons of vegetable oil, ensuring it coats the entire surface.

Pour a portion of the batter into the pan to make a large pancake or smaller individual ones, spreading it out thinly with the back of a spoon.

Fry for 3-5 minutes until the bottom is golden brown and the edges look crispy. Press down occasionally with a spatula.

Carefully flip the pancake and add more oil around the edges if the pan looks dry. Fry for another 3-4 minutes until both sides are crispy.

Transfer to a cutting board or wire rack briefly to maintain crunch, then slice into wedges and serve hot with soy dipping sauce.

·
Use ice-cold water or even carbonated water to achieve the ultimate crispy texture in the batter.
·
Ensure your kimchi is well-fermented and sour; fresh kimchi will lack the characteristic tang and depth of flavor.
·
Don't skimp on the oil; the pancake should shallow-fry rather than just sear to get those lacy, crispy edges.
·
If your kimchi is extremely sour, adding a tiny bit more sugar can help balance the acidity perfectly.

Frequently Asked Questions

Why is my kimchi pancake soggy?

Sogginess is usually caused by a pan that isn't hot enough, using too much water, or not enough oil to properly fry the exterior.

Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend and use rice flour instead of cornstarch for extra crunch.

What is the best dipping sauce for Kimchijeon?

A simple mix of soy sauce, rice vinegar, a drop of sesame oil, and a pinch of chili flakes (gochugaru) is the traditional choice.

Can I add other ingredients to the batter?

Absolutely! Many people add chopped seafood like squid or shrimp, or thinly sliced pork belly for more texture and protein.

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