Kimchi Pancake (Kimchijeon)
This Kimchi Pancake is a crispy, savoury delight that turns your favourite Korean side dish into a mouthwatering appetizer.
Equipment
- 1 non-stick pan 8 inches
Ingredients
Batter
- ½ cup all purpose flour
- ¼ cup cornstarch or potato starch
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup cold water ice cold
- 2 tbsp kimchi juice
- 1 cup kimchi sliced
- 3 stalks green onion sliced
Cooking
- ¼ cup vegetable oil
Soy Dipping Sauce
- 3 tbsp soy sauce
- 2 tbsp white vinegar
- 1 tsp sugar
- 1 tsp roasted sesame seeds
Instructions
- In a mixing bowl, combine the flour, starch, baking powder, and salt. Whisk until well combined.
- To the bowl, add kimchi juice and cold water. Mix until you have a smooth batter (Note 1).
- Add the chopped kimchi and green onions to the batter. Mix everything together until well combined.
- Heat a non-stick skillet or frying pan over medium heat. Add 2 tbsps of vegetable oil and swirl it around to coat the pan evenly.
- Pour in half of the batter, or 1 cup, and thinly spread the batter out (Note 2).
- Let it cook unbothered for 3-4 mins or until crispy. Flip, and let it cook for another 3-4 mins (Note 3).
- For extra crisp, flip it over two more times and let it cook for a minute on each side. Transfer to wire rack and repeat with remaining batter.
- Cut the pancake into 16 pieces, serve immediately as is or with LookCatchu's Famous Soy Dipping Sauce.
Video
Notes
This recipe makes 2, 8 inch kimchi pancakes.
- The batter should have the same consistency as crêpe batter.
- Don't spread it out too thin where you can see the pan.
- Make sure to shake the pan back and forth to swirl the oil evenly on the bottom of the pancake.