Kimchi Jeon (Crispy Kimchi Pancake)

rainy day · pairs with makgeolli (Korean rice wine)

Kimchi Jeon (Crispy Kimchi Pancake)

20 minEasyServes 2Kids OKSpice: Mild (adjustable)

Ingredients

well-fermented sour kimchi1 cup (150g), plus 3 Tbsp kimchi juice set asideEither
buchimgaru — Korean pancake mix (부침가루)1 cupH-Mart
ice-cold water3/4 cup (180ml)Any store
sugar1/2 tspAny store
cooking oil4+ Tbsp (be generous)Any store

Sauce

soy sauce1 TbspAny store
vinegar1 tspAny store
water1 tspAny store
toasted sesame seedsa pinchAny store

Steps

1

Snip the kimchi into small pieces with kitchen scissors.

~2 min

2

Add the ice water, kimchi juice, and sugar to the pancake mix and stir roughly, just until the lumps break up.

~3 min

Why: Cold batter hitting a hot pan is what creates the crunch — ice water is the secret. Overmixing develops gluten and makes it chewy.

3

Fold the kimchi into the batter.

~1 min

4

Heat a generously oiled pan until hot and spread the batter thin.

~2 min

Why: Too little oil and you're just griddling it; plenty of oil shallow-fries it — that's where the lacy, crispy edges come from.

5

Leave it alone for 3-4 minutes, until the edges turn brown.

~4 min

Watch out: Flipping often makes it soggy and breaks it apart — flip exactly once.

6

Flip once, then press down with the spatula as it cooks 3 more minutes.

~3 min

7

Serve with the soy-vinegar dipping sauce.

~1 min

Tips

  • —

    The sourer the kimchi, the better — along with kimchi fried rice, this is the go-to for aging kimchi.

  • —

    Swap the ice water for cold sparkling water and it gets even crispier.

  • —

    Several small pancakes beat one big one — easier to flip and crispier.

Storage

Re-crisp in a dry pan once it cools — the microwave turns it soggy.