📝 About This Recipe
A beloved staple of Korean home cooking, Kimchi Jeon is the ultimate marriage of spicy, sour, and savory flavors. This recipe focuses on achieving that elusive 'shik-gam'—the perfect contrast between a lacy, ultra-crispy exterior and a tender, chewy center packed with fermented depth. Whether enjoyed as a rainy-day comfort food or a vibrant party appetizer, these pancakes turn aged kimchi into a culinary masterpiece.
🥗 Ingredients
The Pancake Batter
- 2 cups Well-fermented (sour) Kimchi (chopped into small bite-sized pieces)
- 3-4 tablespoons Kimchi Brine (strained from the kimchi jar for color and seasoning)
- 1 cup All-purpose Flour (unbleached preferred)
- 1/2 cup Potato Starch or Cornstarch (the secret to maximum crispiness)
- 3/4 cup Ice Cold Water (must be very cold to prevent gluten development)
- 1/2 teaspoon Granulated Sugar (to balance the acidity of the kimchi)
- 1 tablespoon Gochugaru (Korean Red Chili Flakes) (for extra heat and a vibrant red hue)
- 3 stalks Scallions (cut into 1-inch lengths)
- 4-6 tablespoons Neutral Oil (grapeseed, canola, or vegetable oil for frying)
Choganjang Dipping Sauce
- 2 tablespoons Soy Sauce (regular or low-sodium)
- 1 tablespoon Rice Vinegar (for a bright tang)
- 1 tablespoon Water (to mellow the saltiness)
- 1/2 teaspoon Toasted Sesame Oil (for nutty aroma)
- 1/2 teaspoon Toasted Sesame Seeds (for texture)
👨🍳 Instructions
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1
In a small bowl, whisk together the soy sauce, rice vinegar, water, sesame oil, and sesame seeds to create the Choganjang dipping sauce. Set aside to let the flavors meld.
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2
Place your chopped kimchi in a large mixing bowl. If your kimchi is particularly sour, ensure you include the suggested 1/2 teaspoon of sugar to round out the harsh edges.
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3
Add the scallions and the kimchi brine to the bowl with the kimchi, stirring to combine.
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4
Sift the all-purpose flour, potato starch, and gochugaru directly over the kimchi mixture. Sifting ensures no lumps and a lighter batter.
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5
Pour in the ice-cold water. Using a spatula, gently fold the ingredients together. Do not overmix; a few small lumps are fine. Overmixing develops gluten, which makes the pancake bready rather than crispy.
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6
Heat a large non-stick skillet over medium-high heat. Add 2-3 tablespoons of oil, ensuring the entire surface of the pan is generously coated.
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7
Once the oil is shimmering and hot (test by dropping a tiny bit of batter in—it should sizzle immediately), ladle half of the batter into the pan.
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8
Spread the batter thinly and evenly using the back of a spoon to create a large circle. The thinner the pancake, the crispier it will be.
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9
Cook for 3-5 minutes. Look for the edges to turn golden-brown and the top to look mostly set and opaque.
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10
Before flipping, drizzle a little more oil around the edges of the pancake. This allows the oil to seep underneath for a perfect sear on the second side.
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11
Carefully flip the pancake using a wide spatula. Press down gently with the spatula to ensure even contact with the pan.
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12
Cook the second side for another 3 minutes until deeply golden and crispy. Repeat the process with the remaining batter.
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13
Slide the pancake onto a cutting board. For the best texture, let it rest for 1 minute before slicing into squares or wedges.
💡 Chef's Tips
Use 'Old' Kimchi: The more fermented and sour the kimchi, the better the flavor profile of the pancake. Ice Cold Water is Key: The temperature difference between the cold batter and the hot oil creates a steam-driven puff that results in a shatteringly crisp crust. Don't Scrimp on Oil: Kimchi Jeon is essentially shallow-fried; using too little oil will result in a dry, dull pancake. Starch Ratio: The addition of potato starch or cornstarch is non-negotiable for that signature Korean 'chewy-crispy' texture. Avoid Overcrowding: If making smaller silver-dollar sized pancakes, leave plenty of space so they fry rather than steam.
🍽️ Serving Suggestions
Serve hot and fresh with the prepared Choganjang dipping sauce. Pair with a chilled glass of Makgeolli (Korean sparkling rice wine) for the traditional 'Rainy Day' experience. Serve alongside a bowl of steamed white rice and a light soybean paste soup (Doenjang-guk). Top with a fried egg and a drizzle of spicy mayo for a modern fusion brunch twist. Accompany with pickled radishes (Danmuji) to cleanse the palate between bites.