Kimchijeon - Korean Kimchi Pancake

Ingredients

• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 cup (240ml) water 1 cup (240ml) water
• 2 large eggs 2 large eggs
• 1 cup (200g) kimchi, finely chopped 1 cup (200g) kimchi, finely chopped
• 1/4 cup (30g) scallions, thinly sliced 1/4 cup (30g) scallions, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 30g, 3g
• Protein: 7g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, water, and eggs. Whisk until a smooth batter forms.
2. 2.
   Add the chopped kimchi, sliced scallions, minced garlic, soy sauce, and sesame oil to the batter. Mix well to ensure all ingredients are evenly incorporated.
3. 3.
   Heat a non-stick skillet or frying pan over medium heat. Add enough vegetable oil to coat the bottom of the pan.
4. 4.
   Pour a ladleful of the batter onto the pan, spreading it evenly to form a round pancake.
5. 5.
   Cook the pancake for 3-4 minutes on each side, or until golden brown and crispy.
6. 6.
   Repeat the process with the remaining batter, adding more oil to the pan as needed.
7. 7.
   Once cooked, transfer the pancakes to a paper towel-lined plate to remove any excess oil.
8. 8.
   Cut the pancakes into wedges and serve hot with a dipping sauce made of soy sauce, vinegar, and sesame oil.

Treat your ingredients with care...

• Kimchi — Use well-fermented kimchi for the best flavor. If your kimchi is too sour, you can rinse it lightly before chopping.
• Scallions — Ensure the scallions are thinly sliced to distribute their flavor evenly throughout the pancake.
• Garlic — Freshly minced garlic provides a robust taste, but you can also use garlic powder as a substitute.
• Soy sauce — Opt for low-sodium soy sauce if you prefer to control the saltiness of the dish.
• Vegetable oil — Use a neutral-flavored oil with a high smoke point, such as canola or grapeseed oil, for frying.

Tips & Tricks

• For extra crispiness, you can add a tablespoon of cornstarch to the batter.
• Customize the level of spiciness by using mild or spicy kimchi according to your preference.
• Serve the Kimchijeon with a side of Korean pickled vegetables or a refreshing cucumber salad.
• Experiment with different dipping sauces, such as a spicy gochujang-based sauce or a tangy soy-vinegar dip.
• Leftover Kimchijeon can be reheated in a toaster oven or skillet for a quick and delicious snack.

Serving advice

Serve the Kimchijeon hot, either as a main course or as a side dish. Cut it into wedges and present it on a platter, garnished with additional sliced scallions for a pop of color.

Presentation advice

To enhance the presentation, sprinkle some toasted sesame seeds and a drizzle of sesame oil over the Kimchijeon. Serve it alongside a small bowl of the dipping sauce for an inviting and appetizing display.