Do you think making pancakes is difficult? No, not at all, right? Then, what about Kimchi Pancakes (kimchijeon)? Because of the word “kimchi”, it may sound difficult to make but as always, don’t worry about it! If you follow my lead, you may taste the BEST Kimchi Pancake that you’ve ever had! Alright, let’s get started!
Kimchi Pancakes (with Korean Pancake Mix)
Ingredients:
- 3-4 green onions (60g)
- 1 green chili
- 2 mild red chili (optional)
- 2 cups well-fermented kimchi (350g)
Pancake Batter:
- 1 tsp sugar
- 3 tbsp kimchi juice
- 2 tbsp Korean chili pepper flakes (gochugaru)
- 2 cups Korean pancake mix (320g)
- 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.
2. Using tongs and scissors, cut kimchi (2 cups) into small bite-sized pieces.
3. In a large mixing bowl, combine the chopped kimchi, green onions, and chilies.
4. Add sugar, kimchi juice, Korean chili pepper flakes, Korean pancake mix, and dashida (if using).
5. Add cold water (2 cups, 480ml). 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, heat the oil (2 tbsp) over medium heat. When the pan is nice and hot, take 2 or 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.
3. Once the bottom turns golden brown, carefully flip it with a spatula. Let it cook on the other side. When both sides are cooked through, give it one last flip to make sure everything is warm and crispy. Transfer to a serving plate. Enjoy~!
NOTES:
- Feel free to add more proteins. Some ground pork, shrimp, squid, or even canned tuna is recommended.
- This recipe will make about 3 to 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 (60g)
- 1 green chili
- 2 mild red chili (optional)
- 2 cups well-fermented kimchi (350g)
- 7 oz (200g) ground pork
Pancake Batter:
- 1 tsp sugar
- 3 tbsp kimchi juice
- 2 tbsp Korean chili pepper flakes
- 2 cups all-purpose flour (320g)
- 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.
2. Using tongs and scissors, cut kimchi (2 cups) into small bite-sized pieces.
3. In a large mixing bowl, combine the chopped kimchi, green onions, and chilies. 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 dashida (or chicken bouillon powder).
5. Add 2 cups of cold water and mix together. Be gentle and do NOT overstir it.
MAKE KIMCHI PANCAKES
1. In a non-stick pan, heat the oil (2 tbsp) over medium heat. When the pan is nice and hot, take 2 or 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.
3. Once the bottom turns golden brown, carefully flip it with a spatula. Let it cook on the other side. When both sides are cooked through, give it one last flip to make sure everything is warm and crispy. Transfer to a serving plate. Enjoy~!
WATCH FULL VIDEO
YOU MAY ALSO LIKE:
- Kimchi Grilled Cheese
- Okonomiyaki (Japanese Savory Pancakes)
- Yachaejeon (Korean Vegetable Pancakes)
Kimchijeon
(Korean Kimchi Pancakes)
Ingredients
3-4 green onions (60g)
1 green chili
1 mild red chili (optional)
2 cups (350g) well-fermented kimchi
7 oz (200g) ground pork (optional)
2 tbsp neutral-tasting oil
- Batter #1:
1 tsp sugar
3 tbsp kimchi juice
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
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. Using tongs and scissors, cut kimchi (2 cups) into small bite-sized pieces.
- Make Pancake Batter
- In a large mixing bowl, combine the chopped kimchi, green onions, chilies, and ground pork (if using).
- Add all the ingredients for pancake batter. Mix to combine. Be gentle and don’t overstir this.
- Make Kimchi Pancakes
- In a non-stick pan, heat the oil (2 tbsp) over medium heat. When the pan is nice and hot, take 2 or 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. When the bottom turns golden brown, carefully flip it with a spatula. Let it cook on the other side for a few minutes. Once you’ve got good color on both sides, transfer it to a serving plate. Enjoy~!
Notes
- If your kimchi is not sour enough, add some vinegar (1tsp) into your kimchi pancake batter.
- This recipe will make about 3 to 4 large pancakes. The leftover batter should be kept refrigerated for later cooking (within 1-2 days).
1 Comment
Hello Guys!
I have been making kimchi and kimchi pancakes for over a decade now, thanks to Auntie Maangchi. She is the GOAT and was my original foray into Korean food. I find I like the additions you add Aaron, and the tips, so I make yours these days, with some modifications depending on ingredient accessibility, and they turn out fantastic every time!
***A tip for other people who may have difficulty finding the specialty korean items: make your own pancake mix, from scratch, add msg or mushroom powder, or both — 1:1 ratio however much you want, (I did a 1/2 tsp each) and you’ll get so close to the korean pancake mix it’s nearly impossible to tell the difference for real. The umami from the msg and mushroom powder will make your tastebuds sing. The mushroom flavor also adds some earthiness to the pancake.
Made these tonight and they were even better than I remembered. This time I added shrimp. And more chilis because I love love love spicy food! With a nice sesame soy sauce mix, was beyond delicious! Perfect snack. DIdn’t have any makgeolli but I did have some great beer! { :-}
I have enjoyed your recipes and your personalities for many years Aaron and Claire. So happy for your success. So is my tummy haha!
Gamsahabnida!
Shonda
(BonaFide4L)