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.
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
Put all the above ingredients in a big bowl and mix well.
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.
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.
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 also made a dipping sauce to go with it. Totally optional but if you have the ingredients, why not? 😉
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!