Kimchi Pancakes (Kimchijeon)
Kimchi Pancakes (Kimchijeon)
Ingredients
For the Kimchi Pancakes
- 200 g kimchi, chopped
- 3 tablespoons kimchi juice
- 100 g all-purpose flour
- 50 g potato starch
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 180 ml cold water
- 2 spring onions, chopped
- 1/2 onion, sliced
- 1 red chilli, sliced
- as needed vegetable oil, for frying
For the Maple Soy Dipping Sauce
- 2 tablespoons maple syrup
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds
Instructions
- 1
In a large bowl, combine the chopped kimchi, kimchi juice, all-purpose flour, potato starch, salt, sugar, garlic powder, onion powder, and black pepper.
⏱️ 3 min
- 2
Add the cold water to the mixture and mix well until a thick, uniform batter forms.
⏱️ 2 min
- 3
Stir in the chopped spring onions, sliced onion, and sliced red chilli into the batter. Mix everything well to ensure even distribution.
⏱️ 2 min
- 4
Heat a pan over medium heat and add a generous amount of vegetable oil for frying.
⏱️ 2 min
- 5
Once the oil is hot, pour about 1/2 cup of batter into the pan. Use the back of a spoon or ladle to spread the batter evenly, forming a round pancake.
⏱️ 1 min
- 6
Cook the pancake for 3-5 minutes per side, or until it is golden brown and crispy. Repeat with the remaining batter, adding more oil to the pan as needed.
⏱️ 15 min
- 7
While the pancakes are cooking, prepare the dipping sauce. In a small bowl, combine the maple syrup, soy sauce, rice vinegar, sesame oil, and sesame seeds. Mix well.
⏱️ 2 min
- 8
Serve the freshly cooked kimchi pancakes immediately with the prepared maple soy dipping sauce on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Kimchi Pancakes (Kimchijeon)
For the Kimchi Pancakes
- 200 g kimchi, chopped
- 3 tablespoons kimchi juice
- 100 g all-purpose flour
- 50 g potato starch
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 180 ml cold water
- 2 spring onions, chopped
- 1/2 onion, sliced
- 1 red chilli, sliced
- as needed vegetable oil, for frying
For the Maple Soy Dipping Sauce
- 2 tablespoons maple syrup
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds
Instructions
- 1
In a large bowl, combine the chopped kimchi, kimchi juice, all-purpose flour, potato starch, salt, sugar, garlic powder, onion powder, and black pepper.
⏱️ 3 min - 2
Add the cold water to the mixture and mix well until a thick, uniform batter forms.
⏱️ 2 min - 3
Stir in the chopped spring onions, sliced onion, and sliced red chilli into the batter. Mix everything well to ensure even distribution.
⏱️ 2 min - 4
Heat a pan over medium heat and add a generous amount of vegetable oil for frying.
⏱️ 2 min - 5
Once the oil is hot, pour about 1/2 cup of batter into the pan. Use the back of a spoon or ladle to spread the batter evenly, forming a round pancake.
⏱️ 1 min - 6
Cook the pancake for 3-5 minutes per side, or until it is golden brown and crispy. Repeat with the remaining batter, adding more oil to the pan as needed.
⏱️ 15 min - 7
While the pancakes are cooking, prepare the dipping sauce. In a small bowl, combine the maple syrup, soy sauce, rice vinegar, sesame oil, and sesame seeds. Mix well.
⏱️ 2 min - 8
Serve the freshly cooked kimchi pancakes immediately with the prepared maple soy dipping sauce on the side.
⏱️ 1 min