📝 About This Recipe
A beloved staple of Korean home cooking, Kimchijeon offers a symphonic blend of sour, spicy, and savory flavors that wake up the palate perfectly for brunch. These pancakes feature aged, fermented kimchi and a splash of its tangy brine to create a vibrant orange hue and a complex depth of flavor. When fried to a lacy, golden-brown crisp in a hot skillet, they provide a satisfying crunch that gives way to a tender, chewy center.
🥗 Ingredients
The Pancake Batter
- 2 cups Aged Kimchi (well-fermented and finely chopped)
- 3-4 tablespoons Kimchi Brine (strained from the kimchi jar)
- 1 cup All-purpose Flour (sifted)
- 1/4 cup Potato Starch (or cornstarch for extra crispiness)
- 1/2 cup Ice Cold Water (adjust for consistency)
- 1/2 teaspoon Granulated Sugar (to balance the acidity of the kimchi)
- 1 teaspoon Gochugaru (Korean red chili flakes for color and heat)
- 3 pieces Scallions (thinly sliced on a bias)
- 4-6 tablespoons Neutral Oil (grapeseed or vegetable oil for frying)
Choganjang Dipping Sauce
- 2 tablespoons Soy Sauce
- 1 tablespoon Rice Vinegar
- 1 teaspoon Toasted Sesame Oil
- 1/2 teaspoon Toasted Sesame Seeds
- 1/2 teaspoon Honey (or maple syrup)
👨🍳 Instructions
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1
Begin by preparing your kimchi. Ensure it is 'sour' or well-aged; squeeze it slightly to remove excess juice (reserve this juice!) and chop it into small, 1/2-inch bite-sized pieces.
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2
In a large mixing bowl, combine the chopped kimchi, sliced scallions, sugar, and gochugaru. Stir well to distribute the spices.
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3
Sift the all-purpose flour and potato starch into the bowl over the kimchi mixture. Sifting ensures a lighter batter without clumps.
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4
Add the reserved kimchi brine and the ice-cold water. Using a spatula, fold the ingredients together gently. Do not overmix; a few small lumps are fine and help keep the texture light.
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5
Check the consistency. The batter should be thick enough to hold the kimchi together but thin enough to pour slowly. Add a tablespoon more water if it feels too doughy.
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6
Prepare the dipping sauce by whisking the soy sauce, rice vinegar, sesame oil, sesame seeds, and honey in a small ramekin. Set aside for flavors to meld.
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7
Heat a large non-stick or well-seasoned cast-iron skillet over medium-high heat. Add 2-3 tablespoons of oil, swirling to coat the entire surface.
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8
Once the oil is shimmering and hot, ladle about half the batter into the pan. Use the back of the spoon to spread it out into a thin, even circle about 8-10 inches wide.
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9
Cook for 3-5 minutes without moving the pancake. You want the bottom to develop a deep golden-brown crust and the edges to look translucent and set.
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10
Carefully flip the pancake using a wide spatula. If you're feeling brave, give the pan a confident toss to flip it in the air!
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11
Add another tablespoon of oil around the edges of the pancake, lifting the sides slightly to let the oil run underneath. This 'frying' step is key to the signature crunch.
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12
Press down firmly on the pancake with the spatula several times while the second side cooks for another 3 minutes. This ensures even contact with the heat.
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13
Once both sides are crispy and charred in spots, slide the pancake onto a cutting board. Repeat with the remaining batter.
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14
Slice the pancakes into squares or wedges using a pizza cutter or sharp knife. Serve immediately while piping hot.
💡 Chef's Tips
Use 'Old' Kimchi: The more fermented and sour the kimchi, the better the flavor of the pancake. Ice Cold Water is Essential: Using chilled water prevents the gluten from developing too much, resulting in a crispier texture. Don't Skimp on Oil: To get those coveted lacy, crispy edges, you need enough oil to shallow-fry the batter. Potato Starch Secret: Replacing a portion of the flour with starch is the professional chef's trick for a crunch that lasts. Avoid Overcrowding: If making smaller 'silver dollar' style pancakes, leave space between them so they fry rather than steam.
🍽️ Serving Suggestions
Pair with a chilled glass of Makgeolli (Korean rice wine) for a traditional 'rainy day' snack experience. Serve alongside a bowl of soft-boiled eggs or a fried egg on top for a complete protein-rich breakfast. Add a side of pickled radishes (Danmuji) to provide a sweet, crunchy contrast to the spicy pancake. Accompany with a hot cup of Barley Tea (Boricha) to cleanse the palate between bites. For a dim sum style spread, serve with steamed pork dumplings and a smashed cucumber salad.