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Kimchi Jeon

By Groceree

Also known as Kimchi Buchimgae · Kimchi Pancake

Sour, well-fermented kimchi chopped into a thin batter with its juice and fried until the edges are crisp and lacy. The best use of kimchi that has gone too far.

Last updated

A crisp orange-red kimchi pancake cut into wedges with a soy dipping sauce
Servings
4 servings
Prep
10 min
Cook
15 min
Total
25 min

Ingredients

  • kimchi250 g
  • kimchi juice4 tbsp
  • plain flour120 g
  • rice flour2 tbsp
  • water150 ml
  • gochugaru (optional)1 tsp
  • spring onions3
  • pork belly (optional)100 g
  • vegetable oil5 tbsp
  • soy sauce3 tbsp
  • rice vinegar1 tbsp

Instructions

  1. 01

    Chop the and slice the . Mix the , the , the , the ice-cold , the , if using, and the into a loose batter. The seasons and colours it.

  2. 02

    The batter makes two pancakes. Heat 1½ tablespoons of the in a frying pan over medium-high heat.

  3. 03

    If using the , slice it thinly, lay half the slices in the pan and pour half the batter over them; otherwise pour in half the batter.

  4. 04

    Spread the batter thinly to the edges and fry for 3 to 4 minutes until crisp and golden underneath.

  5. 05

    Flip, add another tablespoon of the round the edge, and fry the other side for 2 to 3 minutes until crisp and any is cooked through with no pink. Make the second pancake the same way with the rest of the , and batter.

  6. 06

    Cut into wedges and serve with the and mixed for dipping.

Notes

  • Use sour, over-fermented kimchi. Fresh kimchi makes a bland pancake; old kimchi is the whole point.
  • Spread it thin and use plenty of oil. The crisp, lacy edges are what people fight over.
  • Ice-cold water keeps the batter light and crisp.

Nutrition per serving

Calories
260 kcal
Protein
6 g
Carbs
34 g
Fat
11 g

Estimated from the ingredients.

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