Kimchi Pancakes (Kimchijeon)

Do you think making pancakes is difficult? No, not at all, right? Then, what about Kimchi Pancakes (kimchijeon)? Because of the word “kimchi,” they may sound difficult to make, but don’t worry! By following my lead, you will taste the best kimchi pancakes that you’ve ever had. I guarantee it!

Kimchi Pancakes (with Korean Pancake mix)

Ingredients:

• 3-4 green onions
• 1 green chili pepper (optional)
• 2 mild red chili pepper (optional)
• 2 cups (350g) well-fermented kimchi
• 6 tbsp neutral-tasting oil, divided

Pancake Batter:

• 1 tsp sugar
• 3 tbsp kimchi juice
• 2 tbsp Korean chili pepper flakes (gochugaru)
• 2 cups (320g) Korean pancake mix
• 1 tsp Korean beef stock powder (dasida) (or MSG) (optional)
• 2 cups (480ml) cold water (<-There’s a mistake in the video, sorry guys. 2 cups (NOT 1 cup))

Instructions:

PREP INGREDIENTS

1. Thinly slice the green onions and chili peppers (if using).

2. Using tongs and scissors, cut kimchi into small bite-sized pieces.

3. In a large mixing bowl, combine the chopped kimchi, green onions, and chili peppers (if using). Add the sugar, kimchi juice, Korean chili pepper flakes, Korean pancake mix, and dasida (if using).

4. Add 2 cups (480ml) of cold water. Mix to combine. Be gentle and do NOT overstir it. For crispy kimchi pancakes, the batter should be a little runny.

MAKE KIMCHI PANCAKES

1. In a non-stick pan, add 2 tablespoons of oil. Heat it over medium heat. Once the pan is nice and hot, take 2-3 ladles (or less) and pour it out onto the pan. Spread it out evenly.

2. Once you see the edges start to cook, gently shake your pan so that the oil from the outside can go into the center. This will prevent the center from getting soggy.

3. Once the bottom turns golden brown, carefully flip it with a spatula. Let it cook on the other side. Once both sides are cooked through, give it one last flip to make sure everything is warm and crispy. Transfer to a serving plate, and repeat with the remaining pancake batter. Serve warm.

NOTES:

• Feel free to add proteins. Some ground pork, shrimp, squid, or even canned tuna is recommended.
• This recipe will make 3-4 large pancakes. The leftover batter should be kept refrigerated for later cooking (within 1-2 days).

Kimchi Pancakes (with All-Purpose Flour)

Ingredients:

• 3-4 green onions
• 1 green chili pepper (optional)
• 2 mild red chili peppers (optional)
• 2 cups well-fermented kimchi
• 7 oz (200g) ground pork

Pancake Batter:

• 1 tsp sugar
• 3 tbsp kimchi juice
• 2 tbsp Korean chili pepper flakes (gochugaru)
• 2 cups (320g) all-purpose flour
• 1 tbsp Korean beef stock powder (dasida) (or chicken bouillon powder)
• 2 cups (480ml) cold water

Instructions:

PREP INGREDIENTS

1. Thinly slice the green onion and chili peppers (if using).

2. Using tongs and scissors, cut kimchi into small bite-sized pieces.

3. In a large mixing bowl, combine the chopped kimchi, green onions, and chili peppers (if using). Add the ground pork, sugar, kimchi juice, and Korean chili pepper flakes. Break down the pork and mix together.

4. Add all-purpose flour. Season with 1 tablespoon of dasida (or chicken bouillon powder).

5. Add 2 cups (480ml) of cold water and mix together. Be gentle and do NOT overstir it.

MAKE KIMCHI PANCAKES

1. In a non-stick pan, add 2 tablespoons of oil. Heat it over medium heat. When the pan is nice and hot, take 2-3 ladles (or less) and pour it out onto the pan. Spread it out evenly.

2. Once you see the edges start to cook, gently shake your pan so that the oil from the outside can go into the center. This will prevent the center from getting soggy.

3. Once the bottom turns golden brown, carefully flip it with a spatula. Let it cook on the other side. Once both sides are cooked through, give it one last flip to make sure everything is warm and crispy. Transfer to a serving plate, and repeat with the remaining pancake batter. Serve warm.

WATCH FULL VIDEO

YOU MAY ALSO LIKE:

• Kimchi Grilled Cheese
• Okonomiyaki (Japanese Savory Pancakes)
• Yachaejeon (Korean Vegetable Pancakes)

Kimchijeon
(Korean Kimchi Pancakes)

Recipe by Aaron and Claire

Ingredients

• 3-4 green onions

• 1 green chili (optional)

• 1 mild red chili (optional)

• 2 cups (350g) well-fermented kimchi

• 7 oz (200g) ground pork (optional)

• 6 tbsp neutral-tasting oil, divided

• Batter #1:

• 1 tsp sugar

• 3 tbsp kimchi juice

• 2 tbsp Korean chili pepper flakes (gochugaru)

• 2 cups (320g) Korean pancake mix

• 2 cups (350g) well-fermented kimchi

• 1 tsp Korean beef stock powder (dasida) (or MSG) (optional)

• 2 cups (480ml) cold water

• Batter #2:

• 1 tsp sugar

• 3 tbsp kimchi juice

• 2 tbsp Korean chili pepper flakes (gochugaru)

• 2 cups (320g) all-purpose flour

• 1 tbsp Korean beef stock powder (dasida) (or chicken bouillon powder), to season

• 2 cups (480ml) cold water

Directions

• Prep Ingredients
• Thinly slice the green onions and chili peppers (if using). Using tongs and scissors, cut kimchi into small bite-sized pieces.
• Make Pancake Batter
• In a large mixing bowl, combine the chopped kimchi, green onions, chili peppers (if using), and ground pork (if using).
• Add all the ingredients for pancake batter. Mix to combine. Be gentle and don’t overstir it.
• Make Kimchi Pancakes
• In a non-stick pan, add 2 tablespoons of oil. Heat it over medium heat. When the pan is nice and hot, take 2-3 ladles (or less) and pour it out onto the pan. Spread it out evenly.
• Once you see the edges start to cook, gently shake your pan so that the oil from the outside can go into the center. This will prevent the center from getting soggy.
• Once the bottom turns golden brown, carefully flip it with a spatula. Let it cook on the other side for a few minutes. Once both sides are cooked through, transfer it to a serving plate, and repeat with the remaining pancake batter. Serve warm.

Notes

• If your kimchi is not sour enough, add some vinegar (1 tsp) into your kimchi pancake batter.
• This recipe will make 3 to 4 large pancakes. The leftover batter should be kept refrigerated for later cooking (within 1-2 days).