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Crispy Kimchi Pancake (Kimchijeon) Recipe

Crispy Kimchi Pancake (Kimchijeon) Recipe
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★★★★★

5.1 from 17 reviews

Crispy Kimchi Pancake, or Kimchijeon, is a savory Korean pancake made with tangy kimchi, a blend of flour and cornstarch, and a splash of cold seltzer for lightness. Served with a flavorful dipping sauce made from chili oil, soy sauce, sesame oil, and vinegar, this dish offers a perfect balance of spicy, sour, and umami flavors with a delightfully crispy texture. Ideal as an appetizer, snack, or side dish.

Ingredients

Scale

Kimchi Pancake

  • 1 cup kimchi, chopped
  • 1/4 cup kimchi brine
  • 1/4 medium-sized onion, sliced
  • 2 green onions, thinly sliced (about 3 inches long)
  • 1/2 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1/3 cup + 1 tbsp cold seltzer water
  • 1/2 tsp salt
  • 3/4 tbsp sugar
  • Oil for frying (vegetable or neutral oil)

Dipping Sauce

  • 1 tbsp chili oil
  • 2 tbsp light soy sauce
  • 1 tsp sesame oil
  • 1/2 tbsp rice vinegar
  • 1/2 tbsp sugar
  • Minced green onions (optional)
  • Sesame seeds (optional)

Instructions

  1. Prepare the Dipping Sauce: In a small bowl, combine chili oil, light soy sauce, sesame oil, rice vinegar, and sugar. Stir well until the sugar dissolves completely. Add minced green onions and sesame seeds if desired for extra flavor and texture.
  2. Prepare Kimchi: Chop the kimchi into smaller bite-sized pieces to distribute evenly throughout the batter. Thinly slice the green onions and the medium-sized onion.
  3. Make the Batter: In a mixing bowl, whisk together the all-purpose flour and cornstarch. Gradually add cold seltzer water, kimchi brine, sugar, and salt while whisking to create a smooth, lump-free batter. Fold in the chopped kimchi, sliced onions, and green onions until everything is well combined.
  4. Heat the Pan: Place a medium-sized frying pan over medium heat and add enough oil to coat the surface generously. Allow the oil to heat until shimmering but not smoking.
  5. Cook the Pancake: Pour half of the batter into the pan. Using a spatula with a curved bottom, gently spread the batter evenly to form a thin pancake layer for maximum crispiness. Cook for 5-6 minutes or until the edges turn golden brown and the bottom is fully cooked.
  6. Flip the Pancake: Carefully flip the pancake using a spatula. Cook the other side for another 4-5 minutes until it is also nicely browned and cooked through.
  7. Serve: Remove the pancake from the pan and place it on a serving plate. Repeat the process with the remaining batter. Serve hot with the prepared dipping sauce and enjoy your crispy Kimchi Pancake.

Notes

  • Using cold seltzer water helps make the pancake batter light and crispy.
  • You can adjust the amount of sugar in the batter and dipping sauce to your taste preference.
  • For an extra crispy texture, ensure the batter is spread thinly in the pan.
  • Vegetable or neutral oil is best for frying to avoid overpowering flavors.
  • Add sesame seeds and minced green onions to the dipping sauce to enhance flavor and presentation.

Nutrition

Keywords: Kimchi pancake, Kimchijeon, Korean appetizer, crispy pancake, savory pancake, Korean snack

Find it online: https://recipeswithmia.com/crispy-kimchi-pancake-kimchijeon-recipe/