Kimchijeon
김치전 · Crisp, tangy kimchi pancakes made with sour vegetarian kimchi
Kimchijeon (김치전) is a thin, crisp pancake made by stirring chopped sour kimchi and its juice into a simple flour batter. Cooks all over Korea make it to use up kimchi that has fermented a little too far, and it is a favourite rainy-day snack with a glass of makgeolli. The kimchi juice colours the batter red and seasons it, so you need little else. This version is egg-free; a spoonful of starch in the batter makes the edges extra crunchy. Use vegetarian kimchi made without fish sauce or shrimp. Chef's tip: be generous with oil and keep the pancake thin. The crisp, almost lacy edge is the best part, and a thick pancake steams instead of frying.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 3
Ingredients
For the pancakes
- 9 oz kimchivegetarian, made without fish sauce or salted shrimp; chopped
- 4 tbsp kimchi juicefrom the jar
- ½ onionthinly sliced
- 2 spring onionscut into 3 cm lengths
- 4 oz plain flour
- 2 tbsp potato starchor cornflour
- 1 tsp gochugaru (Korean chilli flakes) (optional)
- ½ tsp sugar
- ¾ cup ice-cold water
- 4 tbsp neutral oil
For the dipping sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- ½ tsp toasted sesame seeds
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Method
0/5 doneStep 1: Stir 2 tbsp soy sauce, 1 tbsp rice vinegar and ½ tsp toasted sesame seeds together for the dipping sauce.
Step 2: Put 9 oz kimchi, 4 tbsp kimchi juice, ½ onion and 2 spring onions in a bowl. Add 4 oz plain flour, 2 tbsp potato starch, 1 tsp gochugaru (Korean chilli flakes), ½ tsp sugar and ¾ cup ice-cold water and stir until just combined. The batter should be thick but spreadable; add a splash more water if needed.
Step 3: Heat a third of the 1 ¼ tbsp neutral oil in a non-stick frying pan over a medium-high heat. Add a third of the batter and spread it thinly into a 20 cm circle.
1 minStep 4: Cook for 3 minutes until the edges are crisp and the underside is browned. Flip and cook for 2–3 minutes more, pressing down with the spatula so it crisps evenly.
6 minStep 5: Repeat with the rest of the 2 ¾ tbsp neutral oil and batter to make two more pancakes. Cut into wedges and serve hot with the dipping sauce.
12 min
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 6 g
- Carbs
- 44 g
- Fat
- 15 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kimchijeon take?
- About 20 minutes in total: 10 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 3 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of spring onions?
- Chives, or a little finely sliced onion.
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