Crispy kimchi-jeon (kimchi pancake)
Mukkidex Kitchen (@mukkidex_kitchen) Official ·
Serves 220 minEasy
Kimchi-jeon is the go-to on rainy days in Korea; people say the sound of the rain is like batter sizzling in a pan. Use well-fermented, sour kimchi and ice-cold water for a crisp result. Be generous with the oil.
Ingredients
- Sour kimchi, chopped1 cup
- Kimchi juice3 tbsp
- Plain flour (or buchimgaru pancake mix)1 cup
- Ice-cold water2/3 cup
- Green onion, cut into lengths2
- Sugar1/2 tsp
- Neutral oilplenty
- Dipping sauce: soy sauce and vinegar (1:1) with a little gochugaruto taste
Steps
- Mix the kimchi, kimchi juice, flour, cold water, green onion and sugar into a thick batter.
- Heat plenty of oil in a frying pan over medium-high heat.
- Spread the batter thinly and fry for 3–4 minutes until the edge is golden and crisp.
- Flip, press down with the spatula and cook for another 2–3 minutes.
- Cut into wedges and serve with the dipping sauce.
More photos
AI
AI
- 2. AI-generated image
- 3. AI-generated image
In the dex
About the author
Official
@mukkidex_kitchen
The official Mukkidex test kitchen. Classic Korean recipes, tested at home and written so you can cook them anywhere.
Comments (0)
Loading…