Dish

Kimchijeon

Kimchi pancake

Kimchijeon is a savory and spicy pancake made by mixing chopped kimchi with flour, water, and eggs. The mixture is then fried in a pan until crispy and golden brown. The pancake is often served with a dipping sauce made from soy sauce, vinegar, and sesame oil. Kimchijeon is perfect for sharing with friends.

Asian cuisine› East Asian cuisine› Korean cuisine

Pancake

Origins and history

Kimchijeon is believed to have originated in the Gyeongsang province of Korea. It was traditionally made during the winter months when fresh vegetables were scarce. The dish has since become a popular snack food throughout Korea and is often served at street food stalls and markets.

Dietary considerations

Kimchijeon is vegetarian and can be made vegan by omitting the eggs. It is also gluten-free if made with rice flour instead of wheat flour. However, some brands of kimchi may contain fish sauce or shrimp paste, so be sure to check the label if you have dietary restrictions.

Variations

There are many variations of kimchijeon, including seafood kimchijeon made with shrimp or squid, and cheese kimchijeon made with melted cheese. Some recipes also call for the addition of scallions or other vegetables.

Presentation and garnishing

To make the perfect kimchijeon, be sure to use well-fermented kimchi for maximum flavor. The pancake should be fried in a hot pan with plenty of oil to ensure that it is crispy on the outside and soft on the inside. It can be garnished with sliced scallions or sesame seeds.

Tips & Tricks

Kimchijeon is best served hot and fresh. If you have leftovers, reheat them in a pan or in the oven to maintain their crispiness.

Side-dishes

Kimchijeon pairs well with a variety of Korean dishes, including bulgogi, bibimbap, and japchae. It is also often served with a dipping sauce made from soy sauce, vinegar, and sesame oil.