Kimchi Pancakes
6 servings
60 minutes
Kimchi pancakes are a vibrant and spicy dish from Korean cuisine that combines the rich flavor of fermented cabbage with the tender texture of batter. Known as 'kimchi-jeon', this dish is often served as an appetizer or side to main courses, and its savory aroma and crispy crust make it a favorite among Korean food enthusiasts. Historically, kimchi-jeon originated as a way to use leftover kimchi, transforming it into a delicious and hearty treat. The combination of flour, eggs, and fresh green onions gives the batter softness while frying adds a golden hue. Sesame oil, vinegar, and spices add depth of flavor to the dish. The pancakes are cut into diamond shapes and drizzled with a spicy sauce, making them perfect for both home snacking and festive gatherings.
1
Squeeze and finely chop the kimchi.
- Kimchi: 1 jar
2
In a bowl, mix kimchi, cabbage juice (0.5 cup), flour, eggs, and finely chopped onion.
- Kimchi: 1 jar
- Wheat flour: 1 glass
- Chicken egg: 2 pieces
- Onion: 1 piece
3
Divide the mixture into about two or three parts. Pour one part into the pan and spread it on the bottom to a thickness of about 0.5 cm.
4
Fry on one side for 2-3 minutes, then using a wide spatula or flipping, turn over and fry on the other side for another 2-3 minutes, then flip again and fry for another 30 seconds.
5
In a separate bowl, mix vinegar, sesame oil, pepper, and seeds.
- Rice vinegar: 1 tablespoon
- Sesame oil: 0.5 teaspoon
- Chili pepper: 0.5 teaspoon
- Toasted sesame seeds: 0.5 teaspoon
6
Place the pancakes on a cutting board, cut into diamonds, transfer to a plate, drizzle with sauce, and sprinkle with green onions on top.
- Spring onion: 3 stems
