Crispy Kimchi Jeon (Korean Kimchi Pancake)
Thin, crisp Korean kimchi pancakes made with fermented kimchi, kimchi juice, flour, cold water, and oil. The batch makes three 8-inch pancakes. Bacon is optional.
Ingredients
For the kimchi pancakes
- 240 g well-fermented kimchi 8.5 oz / about 1½ cups, chopped; reserve the juice
- 30 ml kimchi juice 1 fl oz / 2 tbsp, from the kimchi jar
- 125 g all-purpose flour 4.4 oz / about 1 cup
- 180 ml cold water 6 fl oz / ¾ cup
- 2 g sugar about ½ tsp; optional if the kimchi is very sour
- 30 ml neutral cooking oil 1 fl oz / 2 tbsp, divided for frying
Optional bacon variation
- 50 g bacon 1.8 oz / about 2 slices, chopped; omit for the basic kimchi jeon
Instructions
- Chop the kimchi into small pieces and measure 2 tbsp (30 ml) of its juice. If making the optional bacon variation, cook the chopped bacon in a dry skillet over medium heat for 2–3 minutes until crisp; transfer it to a plate. Wipe the skillet before frying the pancakes.
- In a bowl, combine the kimchi, kimchi juice, flour, and cold water. Add the sugar only if the kimchi tastes very sour. Stir just until no dry flour remains. If using bacon, fold the cooked pieces into the batter.
- Heat a 20–23 cm (8–9 inch) nonstick skillet over medium-high heat. Add 2 tsp (10 ml) of the oil, then spread one-third of the batter into a thin, even pancake.
- Cook for 3–4 minutes until the underside is browned and the edges look crisp. Lift an edge to check before flipping; lower the heat slightly if it darkens too quickly.
- Flip and cook the second side for 2–3 minutes, pressing lightly with a spatula. Transfer to a rack or plate and repeat with the remaining batter and oil to make three pancakes. Serve hot.
Notes
For crisp edges
- Keep the batter thin in the pan and use the oil in three batches. Let the first side brown before flipping.
- Cold water and minimal mixing help keep the batter light. If the kimchi releases extra liquid, add a spoonful of flour only if the batter will not hold together.