Kimchi Jeon (Korean Kimchi Pancake, 김치전)
Do you love kimchi? If so, you’ve likely enjoyed dishes like kimchi stew, stir-fried kimchi, and of course, kimchi jeon! There are so many ways to use kimchi in cooking, and that’s what excites me—I’m a huge fan of kimchi. But it’s important to note that not all Koreans love kimchi, and there are quite a few who can’t handle spicy food! Personally, I love both kimchi and spicy foods.
Today, I’m sharing a recipe for a crispy, delicious Korean kimchi pancake. It’s simpler than you might think!
In Korea, we have many different kinds of “jeon” (Korean savory pancakes), and likewise, we have many different types of flour. Just as Germany has its own flour variety like “Dinkelmehl,” Korea has “woorimil,” which is a native flour. And speaking of flour, one surprising ingredient you can easily find in Germany is tempura flour—it makes a great base for this crispy pancake. You can also use all-purpose flour (Type 550) or batter mix, but tempura flour really brings out that extra crunch.
Instructions
Prepare the base:
In a large bowl, combine the chopped kimchi, sliced green onion, sugar, and Korean chili powder (if using). You can adjust the amount of kimchi based on your taste preference—some like it spicy and tangy, while others, especially kids, may prefer less kimchi and no chili powder.
Mix the batter:
Add tempura flour and cold water to the bowl, then mix well until smooth. The cold water is key to making the batter extra crispy.
Fry the pancake:
Heat a generous amount of cooking oil in a frying pan over medium-high heat. Depending on the size of your frying pan, ladle in enough batter to form a pancake. You can make it smaller if it’s easier to flip.
Cook until crispy:
Cook each side for about 3-4 minutes until it turns golden and crispy. Smaller pancakes are easier to flip and can be cooked faster.
Serve your kimchi jeon hot, perhaps with a simple dipping sauce made of soy sauce, vinegar, and a pinch of sugar. Enjoy! 😊
