How to make crispy kimchi pancake (Kimchijeon 김치전)

By Korean Bapsang · 40 min

Ingredients

Instructions

1. Thinly slice the kimchi, about 1/2 inch thick. Cut the scallions into 2-inch pieces, halving the white part lengthwise if it is thick. Thinly slice the onion.
2. In a large bowl, dissolve the gochujang or gochugaru in the water, then mix in the flour, kimchi liquid, egg if using, and the rest of the water a little at a time, without overmixing.
3. If the batter is too thick, add a little more water; it should flow easily off a spoon.
4. Stir in the kimchi, scallions, onion and your chosen protein if using.
5. Heat 1 tablespoon of oil in a non-stick pan over medium heat. Ladle in the batter and spread it into a thin round. Cook about 3 minutes until the edges are light golden. Flip, add more oil around the edges and swirl the pan so oil spreads underneath. Press down with a spatula and cook 2 to 3 minutes more until the other side is browned and crispy.
6. Repeat with the remaining batter. Serve hot with a dipping sauce if you like.

Summarized from Korean Bapsang's video. Watch it for the details.

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