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October 1, 2014
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October 6, 2014

Kimchi Pancake

If you like kimchi, then you MUST like Kimchijeon aka kimchi pancake. There’s no reason not to (unless you are gluten intolerant). Jeon in Korean means pancake-like dish primarily made with sliced cabbage kimchi, flour batter and sometimes other vegetables. There are many different versions but this easy to make yet delicious recipe is the best (in my opinion). This is a very basic version, feel free create to your own by adding in your favorite vegetables, meat or seafood.
 

Ingredients:
1 cup cabbage kimchi – chopped (add in a few tsps of the juice from the kimchi container, if you have)
1/2 yellow onion – diced
1/2 cup Korean pancake powder (if not, plain flour but not as crispy)
1/2 tsp brown sugar
1/2 tsp salt
1/4 cup water

Serves 2 to 3

Recipe source: Crazy Korean Cooking

kimchi pancake ingredients

These are all you need…simple right? 🙂

Put all the above ingredients in a big bowl and mix well.

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The batter should be thick and sticky

The batter should be thick and sticky.

Heat up a large non-stick pan or skillet and add in 4 tbsp vegetable oil. You’ll need sufficient oil to make it crispy.

I'm using sunflower oil.

I’m using sunflower oil.

Once the oil is hot, add in the kimchi batter and spread it out thinly with a wooden spatula. Let it crisp up for a minute or 2 before flipping it over and switching to medium heat.

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I used the "pan flipping technique" to flip the pancake over but if you are unsure, hold two spatulas with both hands and slowly flip it over.

I used the “pan-flipping technique” to flip the pancake over but if you are unsure, hold two spatulas with both hands and slowly flip it over.

Cook it for another 2 minutes or so and turn up the heat for 30 secs before switching off the gas. Transfer onto a serving plate. Eat hot or at room temperature. How easy is that? Any leftovers can be stored in the fridge and heat up again on the stove or microwave.

I actually ate the whole pancake for lunch :-P.

I actually ate the whole pancake for lunch :-P.

I also made a dipping sauce to go with it. Totally optional but if you have the ingredients, why not? 😉

Dipping sauce:
1 tbsp yellow onion – diced
1 red chilli – chopped
1 stalk spring onion – chopped
4 tbsp light soy sauce
2 tbsp Korean rice syrup or honey
1 tbsp rice wine vinegar
sesame seeds (sprinkle to your liking)
Mix everything together and taste!

kimchi pancake with dipping sauce

Enjoy!

 

 

Rachelle

Rachelle

Editor-in-Chief at Bear Naked Food
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.
Rachelle

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Rachelle
Rachelle
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.

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