📝 About This Recipe
Kimchijeon is a beloved Korean soul food that transforms aged, sour kimchi into a masterpiece of texture and flavor. This recipe yields a pancake with a shatteringly crisp exterior and a tender, umami-rich center punctuated by the spicy tang of fermented cabbage. It is the perfect harmony of heat, crunch, and comfort, traditionally enjoyed on rainy days with a glass of chilled rice wine.
🥗 Ingredients
The Pancake Batter
- 2 cups Well-fermented (sour) Kimchi (chopped into bite-sized pieces)
- 3-4 tablespoons Kimchi brine (strained from the kimchi jar)
- 1 cup All-purpose flour (sifted)
- 1/2 cup Potato starch or Cornstarch (for extra crispiness)
- 3/4 cup Ice-cold water (adjust slightly for consistency)
- 1 tablespoon Gochugaru (Korean red chili flakes) (for color and heat)
- 1/2 teaspoon Granulated sugar (to balance the acidity of the kimchi)
- 3 stalks Scallions (cut into 1-inch lengths)
- 4-6 tablespoons Vegetable oil (for frying; use a high-smoke point oil)
Dipping Sauce
- 2 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Water
- 1/2 teaspoon Toasted sesame seeds
- 1/2 teaspoon Toasted sesame oil
👨🍳 Instructions
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1
Prepare the kimchi by chopping it into roughly 1/2-inch pieces. Ensure you use aged, 'sour' kimchi for the best depth of flavor.
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2
In a large mixing bowl, combine the chopped kimchi, the kimchi brine, sugar, and the chopped scallions. Mix well to distribute the flavors.
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3
In a separate small bowl, whisk together the all-purpose flour, potato starch, and Gochugaru.
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4
Add the dry flour mixture to the kimchi bowl. Pour in the ice-cold water gradually.
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5
Gently fold the ingredients together using a spatula. Do not overmix; a few small lumps are fine. Overmixing develops gluten, which makes the pancake chewy rather than crispy.
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6
Prepare the dipping sauce by whisking the soy sauce, rice vinegar, water, sesame seeds, and sesame oil in a small ramekin. Set aside.
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7
Heat a large non-stick skillet over medium-high heat. Add 2-3 tablespoons of vegetable oil, ensuring the bottom of the pan is generously coated.
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8
Once the oil is shimmering and hot, ladle half of the batter into the pan. Spread it out thinly and evenly into a circle using the back of a spoon.
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9
Cook for 3-4 minutes. You will see the edges turn golden brown and the top of the batter begin to look set and translucent.
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10
Carefully flip the pancake using a wide spatula. Press down gently on the pancake with the spatula to ensure even contact with the pan.
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11
Drizzle another tablespoon of oil around the edges of the pancake, lifting the edges slightly to let the oil seep underneath. This is the secret to a truly crispy finish.
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12
Cook the second side for another 3 minutes until golden brown and crispy.
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13
Flip one more time and cook for 30 seconds to 1 minute to ensure maximum crunch. Repeat the process for the second pancake.
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14
Slide the pancake onto a cutting board. Slice into squares or wedges while hot.
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15
Serve immediately with the prepared dipping sauce on the side.
💡 Chef's Tips
Use ice-cold water (or even sparkling water) to keep the starch from getting gummy, ensuring a lighter crunch. Don't be shy with the oil; Kimchijeon is essentially shallow-fried, and the oil is what creates the iconic crispy lace edges. If your kimchi isn't sour enough, add a teaspoon of lemon juice or extra rice vinegar to the batter to mimic the fermented tang. Avoid using a lid while cooking; trapping steam will make the pancake soggy rather than crisp. For a protein boost, add 1/2 cup of small bay shrimp or minced pork to the batter.
🍽️ Serving Suggestions
Pair with a chilled bottle of Makgeolli (Korean sparkling rice wine) for the most authentic experience. Serve as a side dish (Banchan) alongside a steaming bowl of Doenjang Jjigae (Soybean Paste Stew). Add a side of pickled onions or radishes to cut through the richness of the fried pancake. For a modern twist, sprinkle a little mozzarella cheese on top during the final minute of cooking until melted.