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Kimchi Jeon | Kimchi Pancakes

These savory kimchi pancakes are delicious both as a snack and as an appetizer. As one of our fastest korean recipes, they’ll be ready in a snap and they’re a great way to use kimchi that has fermented a bit too long.

Kimchi Jeon | Kimchi Pancakes

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4 eggs
  • 4 cups (1L) all-purpose flour
  • 3 cups (750 ml) cold water
  • 3 cups (750 ml) baechu kimchi
  • ½ cup (125 ml) kimchi juice
  • 2 tsp (10 ml) salt
  • 2 scallions, chopped
  • 4 Tbsp (60 ml) soy sauce
  • 2 Tbsp (30 ml) rice vinegar
  • 2 Tbsp (30 ml) sesame oil
  • 1 Tbsp (15 ml) sugar
  • 1 Tbsp (15 ml) sesame seeds
  • ¼ tsp (1.25 ml) chili powder

Directions

  1. Whisk the eggs together in a small bowl. In a large bowl, combine the beaten eggs, flour, water, kimchi, kimchi juice and salt.
  2. Cook as you would pancakes, over medium heat in an oiled nonstick pan. Cook each pancake for 2 minutes on each side, until crisp.
  3. In a small bowl, combine all of the other ingredients. Serve the pancakes whole or cut into pieces, with the sauce.

 

 

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