Kimchijeon (Kimchi Pancakes)
Kimchijeon (Kimchi Pancake) is an easy delicious snack or appetizer made with kimchi, pork and onions that comes together in under 10 minutes. #korean #kimchi #spicy #snack #appetizer
Servings 4 small
Ingredients
- 35 grams all-purpose flour (about ¼ cup)
- 45 grams potato starch (about ¼ cup)
- 1 cup kimchi (juice squeezed out and chopped)
- ¼ cup kimchi juice
- 1 egg
- 2 tablespoons water
- 2 scallions (white and green parts chopped separately)
- 100 grams pork belly thinly sliced and chopped
- 4 teaspoons vegetable oil
Instructions
- In a small bowl, whisk together the all-purpose flour and potato starch.
- Beat the kimchi juice, egg, and water together in a bowl until evenly mixed.
- Add the kimchi, white part of the scallions and pork belly to the kimchi juice mixture and stir to distribute the ingredients evenly.
- Add the flour mixture to the kimchi and fold together until just combined. Do not overmix.
- Heat a frying pan over medium high heat until hot. Add 2 teaspoons of vegetable oil and swirl to coat.
- Add half the batter to the pan, using a spoon to spread it into a thin even layer. Fry this undisturbed until it starts to brown on one side (you can use a spatula to lift up an edge and peak).
- Flip the kimchijeon over. It's easiest to flip it in the air, but if you're not confident in your abilities to catch it, you can either use 2 large spatulas, or heat and oil a second pan that you can flip the kimchi pancake into.
- Use a spatula to press down on the pancake to make sure it's making good contact with the pan. Press all around the pancake frying until browned on this side.
- Flip the kimchijeon onto a cutting board and slice into wedges like a pizza. Repeat from step 5 with the other half of the batter. Garnish with scallions and serve.
Notes
NOTE: Personally I like my kimchijeon by itself, but if you want to make a sauce, just combine 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and ½ teaspoon sugar in a bowl and stir to combine.