Kimchijeon – Kimchi Pancakes

Kimchi Pancakes with rice and dipping sauce - Kimchijeon

This is my new football food go-to.  Kimchi pancakes.  Salty and crunchy and entirely addictive.  These are best enjoyed with an ice cold beer, hence my labeling them football food.  They can be made in small pancakes, as I did here, or one large pancake.  I like the smaller size because they can be turned into appetizers or in my case a bar-type snack.  

Kimchi Pancakes with rice and dipping sauce - Kimchijeon

The pancakes come together effortlessly.  There’s little chopping and only one bowl, aside from another small one for the sauce.  This can easily be a mini meal with some rice and possibly a fried egg, just as it can be an appetizer or a small nosh.

The key here is to flatten the pancake ensuring lots of surface area gets crunchy and crackly.  Texture is just as important as taste.  I’d be a liar here if I said I used a fork and knife.  No, I used my fingers to tear apart the piping hot pancake and dip it into the rice vinegar and soy sauce.  I did enjoy eating them with a bit of rice with each bite.  I guess I can’t help myself.  Possibly next time I’ll work a little rice into the batter.  It wouldn’t be authentic, but nothing I make is.  It’s just good.  God bless kimchi.

PS – Completely unrelated, have you heard John Legend sing “Pride”? Haunting, griping, and I can’t wait to buy the single.

Mini Kimichijeon – Mini Kimchi Pancakes – Adapted from Bon Appetit, April 2018, by Lauren Schaefer

1 egg

1 Tablespoon kimchi juice from the jar

1/4 cup soy sauce – divided

pinch of sugar, about 1/4 teaspoon (my tiny addition)

3/4 cup flour

1.5 cups kimchi, chopped

4 scallions, sliced – divided

4 Tablespoons grapeseed oil, or another neutral oil

3 Tablespoons rice wine vinegar

1 tablespoon of sesame seeds

  1. Start heating up a medium skillet, cast iron if you have one and its out, if not a regular one.
  2. Crack an egg into a large bowl and scramble up.  Add in the tablespoon of kimchi juice, a tablespoon of soy sauce, and a pinch of sugar.  Mix to combine.
  3. Add the flour and mix to make a batter.
  4. Add in the kimchi and half of the scallions (I forgot and added them all in).  Mix it all up so that the batter is homogeneous.
  5. Add one tablespoon of grapeseed oil to the pan to warm up.
  6. Using a 1/4 cup measuring cup or just a large soup spoon, scoop and drop mixture into the hot pan.  Cook two at a time, unless of course, you want to make them smaller.
  7. Continue adding oil and batter until you have fried up the whole batch.
  8. In a small bowl, add the remaining three tablespoons of soy sauce and the three tablespoons of rice wine vinegar together.
  9. Garnish the pancakes with scallions (if you remembered to withhold some) and the sesame seeds.  Serve with the dipping sauce and apply to face.


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