Korean
Kimchi Jeon
Crisp-edged Korean kimchi pancakes made with well-fermented napa cabbage kimchi and its tangy juice. They are pan-fried until the center is tender and the edges are deeply savory and crackly.
Ingredients
- Well-fermented napa cabbage kimchi, chopped1 cup
- Kimchi juice1/4 cup
- Buchimgaru Korean pancake mix3/4 cup
- Potato starch1 tbsp
- Cold water1/3 cup
- Gochugaru Korean red pepper flakes1 tsp
- Sugar1/2 tsp
- Scallion, thinly sliced1
- Onion, thinly sliced1/4 small
- Neutral oil3 tbsp
- Soy sauce1 tbsp
- Rice vinegar1 tsp
- Toasted sesame seeds1/2 tsp
Method
- Stir soy sauce, rice vinegar, and sesame seeds together in a small bowl to make a dipping sauce, then set aside.
- In a mixing bowl, combine buchimgaru, potato starch, gochugaru, and sugar.
- Add kimchi juice and cold water, then stir just until a loose batter forms; do not overmix.
- Fold in chopped kimchi, scallion, and onion until evenly coated in the batter.
- Heat a wide skillet over medium-high heat and add half of the neutral oil.
- Spread half of the batter into a thin pancake, pressing the kimchi evenly to the edges.
- Fry for 3 to 4 minutes until the underside is deep golden and crisp, then flip carefully.
- Add a little more oil around the edge of the pancake and fry the second side for 2 to 3 minutes until crisp and cooked through.
- Transfer to a cutting board and repeat with the remaining batter and oil.
- Cut the kimchi jeon into wedges and serve hot with the dipping sauce.
Common questions
Can I make kimchi jeon without buchimgaru pancake mix?
Yes. Use all-purpose flour plus a little potato or cornstarch for crispness: about 1 cup flour to 2 tablespoons starch. Add a pinch of salt only if your kimchi is mild, since kimchi juice already seasons the batter.
How long should I fry kimchi jeon so it gets crispy without burning?
Cook each pancake over medium-high heat for about 3 to 4 minutes on the first side, then 2 to 3 minutes on the second. Keep it thin, and adjust heat down if the edges brown before the center crisps.
What are the most common mistakes when making kimchi jeon?
The biggest mistakes are overmixing the batter, using too much liquid, and crowding the pan. Stir just until combined, aim for a loose batter, and let the pancake sit undisturbed long enough to develop a deep crisp crust.
How should I store leftover kimchi jeon and reheat it?
Cool completely, then refrigerate in an airtight container for up to 2 days. Reheat in a skillet or oven at medium-high heat so the edges crisp again. Avoid microwaving if you want to keep the texture.
What should I serve with kimchi jeon besides the dipping sauce?
Serve it hot with the soy-vinegar-sesame dip, plus a cold beer, makgeolli, or a simple soup. It also works well alongside rice and banchan, especially if the kimchi is very sour and bold.