Kimchi jeon (spicy kimchi pancakes)
- Da-Hae West
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Makes 2 large pancakes
Easy
Prep: 5 mins
Cook: 5 mins
A star rating of 5 out of 5.9 ratingsRate
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Try these delicious spicy Korean kimchi pancakes from Da-Hae West, full of robust flavour thanks to the fermented kimchi
Low sugar
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Make these kimchi jeon pancakes, then check out our kimchi, kimchi noodles and more Korean recipes.
Looking for more satisfying pancake recipes? Try our baked pancakes, okonomiyaki, cottage cheese pancakes, French socca and spinach and ricotta pancakes.
Recipe writer Da-Hae West says, "Kimchi jeon is a spicy, savoury pancake often eaten as an anju in Korea. In Korean culture, drinking and eating are closely linked, and the word anju refers to food that is eaten when drinking alcohol. The chilli kick from these pancakes pairs perfectly when washed down with some makgeolli (Korean rice drink) or soju (Korean spirit). Kimchi jeon can really be enjoyed at any time though, eaten on its own or as a side. It is quick to cook and is a really satisfying dish as no one can resist those crispy edges. These Korean pancakes can be eaten on their own or served with a soy dipping sauce (mix together 4 tbsp soy sauce, 2 tbsp rice vinegar, 1 tsp sesame seeds and ¼ salad chilli finely sliced).
Korean kimchi pancakes recipe
Ingredients
Nutrition
-
175g self-raising flour
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2 tbsp kimchi liquid
from the kimchi jar
-
200g fermented cabbage kimchi
drained and finely chopped
-
100g pork mince
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1 tbsp gochugaru
(Korean red pepper flakes), or 1 red chilli, thinly sliced
-
3 tbsp vegetable oil
Nutrition: per serving
-
kcal604
-
fat24.1g
-
saturates3.5g
-
carbs73g
-
sugars4.2g
low
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fibre7.5g
-
protein20.1g
-
salt4.5g
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Method
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step 1
Put the flour in a large bowl. Add 200ml of ice-cold water along with the kimchi liquid and whisk until a smooth batter. Mix in the kimchi, pork mince, gochugaru or red chilli, plus ½ tsp salt with a wooden spoon, making sure to break down the lumps of minced pork.
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step 2
Heat 2 tbsp of the vegetable oil a large, non-stick pan over a high heat. Ladle the pancake mixture into the pan, then use the back of the ladle to smooth it out into a thin, even layer. Reduce the heat to medium-high. Fry for 2-3 mins or until the top of the pancake looks cooked and the sides start to crisp.
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step 3
Slightly lift the side of the pancake with a spatula and add the remaining oil underneath it – shake the pan a little to better distribute the oil. Flip or turn over the pancake and press down on it to ensure that it’s thin and crispy. Fry for 2 mins.
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step 4
Flip once more and continue to press down with the spatula. Fry for another 30 seconds. Drain on kitchen paper and set aside to keep warm. Repeat the process with the remaining batter to make a second pancake. Serve as they are or cut into bite-sized pieces, if you prefer.
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Authors
Da-Hae West
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