Is Kimchi Pancake (Kimchijeon) That Easy To Make? Absolutely!

CategoryCooking MethodTags, DifficultyBeginner
Yields1 ServingPrep Time10 minsCook Time5 mins
Yields1 ServingPrep Time10 minsCook Time5 mins

Once you learn how to make kimchi pancake on your own, there’s no way you’d pay for it at a Korean restaurant ever again. Honestly. It’s so easy! It involves only a few ingredients that you probably have in your kitchen, and you can jazz it up however you’d like.

The basics to a kimchi pancake are: Kimichi (the napa cabbage kimchi sort), all-purpose flour, kimchi brine, scallions, sugar and oil. You can get creative with bits of squid if you want to make a seafood pancake, or add some white onion for that delightful crunch. But the basics are your foundation, and that’s what we’ll be making today.

Here are the brands of kimchi and gojuchang used for this recipe.

Ingredients

 100 g Napa kimchi, chopped into small pieces, less than an inch wide
 1 ½ scallions, chopped with the Kenwood Food Processor
 ¼ medium white onion, chopped with the Kenwood Food Processor
 2 tbsp kimchi brine
 4 tbsp icy water
 30 g all-purpose flour
 ½ tbsp sugar
 1 tbsp gojuchang (optional)
 1 egg

Instructions

1

Mix everything on the ingredient list together in a large bowl. Mix well and thoroughly.

2

Use a 7-inch frying pan and get it on medium heat. Spoon in 2 tablespoons of vegetable oil and swirl it around the pan.

3

Once your oil starts to sizzle, spoon in the batter from the centre of the pan and spread it out slowly. Try to ensure an even spread.

4

Lower the heat slightly so that the edges don’t burn. Let it fry on its own for about 3 mins, keeping a close eye so it doesn’t burn.

5

Using a spatula and some tongs, carefully flip the pancake over to fry the other side. After about 2-3 mins, when the pancake is a golden-red and crispy, remove from the pan immediately and enjoy.

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This recipe uses Food Processors