Description
Savory and slightly spicy, these Fermented Kimchi Pancakes (Kimchi Jeon) are a delicious way to use up kimchi. Crispy on the outside, soft on the inside, they’re a flavorful and comforting Korean dish.
Ingredients
Scale
- 1 cup all purpose flour
- 1 cup water
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups fermented kimchi, chopped
- 1/2 cup kimchi juice (reserved from kimchi)
- 1/2 cup scallions, thinly sliced
- 1/4 cup vegetable oil (for frying)
- Optional: 1/4 cup diced onion
- Optional: 1/2 teaspoon minced garlic
- Optional: Pinch of sugar
Instructions
- 1. Chop the kimchi into smaller pieces. If it’s very sour, add a pinch of sugar. Don’t discard the juice.
- 2. In a large bowl, whisk together the flour, water, egg, salt, and pepper until smooth.
- 3. Add the chopped kimchi, kimchi juice, and scallions to the batter. Mix well. If using, add the diced onion and minced garlic.
- 4. Heat the vegetable oil in a large skillet over medium heat.
- 5. Pour about 1/2 cup of the kimchi mixture onto the hot skillet for each pancake. Spread the batter thinly.
- 6. Cook for 3 to 4 minutes per side, or until golden brown and crispy. Flip carefully.
- 7. Serve immediately with a dipping sauce of soy sauce, rice vinegar, and red pepper flakes, if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Korean
Nutrition
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: kimchi pancakes, korean kimchi pancakes, savory pancakes, kimchi jeon, fermented food