Kimchi Jeon (Kimchi Pancake)

9 Nov

On a cold rainy day, I like to make kimchi jeon (kimchi pancake) for a snack. Since I still had a container of kimchi that I made previously, I decided to whip this up for the family. I have since made three batches and experimented with the ingredients.

It’s up to you really if you wish to add chilli padi or seafood into the batter. I added thinly sliced Korean fishcake and crabmeat sticks and these two really packed in a lot of flavour into the kimchi jeon 😉

Ingredients

  • 1 1/4 cup Korean pancake mix (or 1 1/4 cup flour)
  • 1 egg
  • 1 cup water (1/4 cup more if not using juice from kimchi)
  • 1 cup thinly sliced kimchi
  • 1/4 cup juice from the kimchi (if available)
  • 1 tablespoon red pepper paste (gochujang)
  • 1 Korean fishcake, thinly sliced
  • 3 – 4 crabmeat sticks, thinly sliced
  • 3 – 5 scallions, cut into 2-inch lengths
  • 1 small onion, thinly sliced
  • 1/4 teaspoon sesame seed oil
  • Sugar & salt, to taste

Directions

Prepare batter by mixing the first four ingredients. Add the remaining ingredients and mix well.

Heat oil in a non-stick pan over medium low heat. Ladle the mixture into the pan and spread it evenly into a thin round shape. Cook until the bottom is light golden brown (about 3 – 4 minutes).

Turn it over, adding more oil, press it down with a spatula, and cook for another 3 – 4 minutes until the other side is light golden brown. Repeat the process until there is no remaining mixture. Serve hot with chilli sauce, if desired.

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