Kimchi Pancake
Kimchi pancake or kimchi jeon (김치전) is a crispy and chewy pancake made from a simple batter of nicely fermented cabbage kimchi, scallions, and onion in the skillet and served with a soy sauce dipping sauce.
Servings: medium pancakes
Ingredients
- 1 cup (225 gr) Napa Cabbage Kimchi, drained, finely chopped
- 3 tbsp kimchi juice
- 2 tbsp finely diced onion
- 2 tbsp chopped green onion
- 1/2 cup (65 gr) Korean pancake mix or all-purpose flour
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/4 cup (60 ml) water
- Oil, for frying
Dipping Sauce
- 1 tbsp soy sauce
- 1 tbsp water
- 1/2 tsp rice vinegar
- 1/2 tsp sugar
Instructions
- In a large bowl, combine all of the pancake ingredients until incorporated.
- Heat a thin layer of oil in a large frying pan over medium-high heat. Make sure to add a generous amount of oil because too little will not make the pancakes crisp enough.
- Add half of the pancake batter into the skillet and spread it thinly and evenly with a spoon.
- Cook each side until golden brown. Turn over the pancake with the help of a spatula.
- Transfer the pancake to a plate. Cut into bite sizes and serve with or without dipping sauce.
Notes
Korean usually use a scissor to chop the kimchi as to not stain the cutting board.
If possible, use Korean pancake mix for the best result. You can also use all-purpose flour for the recipe. For crisper and chewier pancakes, I recommend substituting 2-4 tablespoons of all-purpose flour with rice flour or starch, such as cornstarch and potato starch.
Nutrition
Serving: 1pancake | Calories: 526kcal | Carbohydrates: 30g | Protein: 6g | Fat: 43g | Saturated Fat: 3g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 27g | Trans Fat: 0.2g | Sodium: 1515mg | Potassium: 206mg | Fiber: 2g | Sugar: 3g | Vitamin A: 117IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 3mg
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