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Kimchijeon

Crispy and savory Kimchijeon are delicious pancakes filled with the spicy tang of fermented kimchi, perfect for breakfast, lunch, or a quick snack.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Breakfast, Lunch, Snack
Cuisine: Korean
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup chopped kimchi the star ingredient
  • 3/4 cup all-purpose flour or rice flour for a gluten-free option
  • 1/4 cup water adjust for batter consistency
  • 1 large egg for binding
  • 2 stalks green onions finely chopped
  • Vegetable oil for frying

Method
 

Preparation
  1. In a bowl, combine the chopped kimchi, flour, water, egg, and green onions. Stir until you have a thick batter. If it’s too stiff, add a bit more water.
  2. In a skillet, heat oil over medium-high heat. Ensure the pan is sizzling hot for that perfect crunch.
  3. Pour a ladleful of batter into the pan, shaping it into a round pancake. Cook for about 3-4 minutes on each side or until golden brown.
  4. Transfer the pancakes to a plate lined with paper towels to drain excess oil. Serve them warm with a dipping sauce of soy sauce mixed with a little vinegar.

Notes

For best results, use older kimchi for deeper flavor. Keep the stove at medium heat to prevent burning and ensure crispiness. Store leftovers in an airtight container in the refrigerator for up to 3 days. For freezing, layer with parchment paper to avoid sticking.