Kimchi Pancake Recipe | Kimchi Jeon | 김치전

Kimchi, the iconic Korean fermented cabbage dish, takes center stage in the delectable world of Korean cuisine. One delightful way to savor the bold flavors of kimchi is by transforming it into a mouthwatering dish known as Kimchi Jeon, or Kimchi pancake.

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What is Kimchi Pancake?

Kimchi pancake – Kimchi Jeon – is a savory Korean pancake made by mixing kimchi with a simple batter of Korean pancake mix and water that you can find it being prepared in various settings, from bustling street markets to cozy home kitchen. The result is a crispy, flavorful pancake that perfectly balances the tangy and spicy notes of kimchi with the satisfying crunch of a well-cooked pancake. This dish has become a beloved snack, appetizer, or even a side dish in Korean households and is often enjoyed with a side of soy dipping sauce.

Kimchi

Kimchi Pancake Ingredients

Other than kimchi, you can add tuna, shrimp or squid in your batter mix.

For pancakes:

Kimchi: Use fermented kimchi for this dish. To make your fresh kimchi fermented faster, have it sit on your countertop for a couple of days.
Korean Pancake Mix: This is a pre-seasoned Korean pancake mix. This comes handy when you cook any types of Korean pancakes/Jeon. If you do not have one, you can use flour and add some salt and seasonings.
Water: For crunchier pancakes, use cold or iced water.
Tuna, Shrimp or Squid (Optional)
Onions (Optional)

For dipping sauce:

Onion
Green onion
Korean Pepper flakes; Gochugaru
Sesame seeds
Soy sauce

Dipping Sauce

Kimchi Pancake Recipe | Kimchi Jeon | 김치전

Recipe by The Afternoon GardenCourse: Appetizers, Snacks, SidesCuisine: KoreanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

1 cup Kimchi
1 1/2 cup Korean pancake mix or Flour
1cup Cold water
1 Canned tuna
5 Peeled shrimps
1 Small onion
Green onion
Sesame seeds
Korean pepper flakes; Gochugaru
Soy sauce

Directions

Place a cup of chopped kimchi in a mixing bowl.
Discard the oil in the canned tuna then add it in the mixing bowl.
Chopped the shrimp into small bite size and add them in the mixing bowl.
Add 1 1/2 cup Korean pancake mix and 1 cup of cold water in the mixing bowl and mix well.
Over the medium high heat, add generous amount of vegetable oil.
Pour the pancake batter in the pan and cook both sides until crispy golden.
For Dipping Sauce
Chop onion and put in a bowl.
Add green onion, sesame seeds and Korean pepper flakes to the bowl.
Add soy sauce in the bowl halfway, mix all together and set it aside.
Dip Kimchi pancake in the sauce or spread some of sauce on the top of the pancake.
Enjoy!

For the leftover batter, you can simply store in the fridge. Mix the batter well before cooking later.

Enjoy!

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