Kimchi Pancakes (Kimchijeon)
These super easy kimchi pancakes are crispy on the outside and chewy and flavor-packed on the inside thanks to spicy fermented kimchi, scallions and squid. Serve these savory Korean pancakes with my sweet and sour dipping sauce.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
- 1 cup thinly sliced kimchi fully fermented
- 2 scallions roughly chopped
- 1/4 medium onion thinly sliced
- 80 grams squid cut into small strips
- 1 cup flour or pre-made Korean pancake mix
- 1/4 cup sweet rice flour or rice powder (or use more pancake mix or flour)
- 1 tablespoon gochujang Korean red chili pepper paste
- 1/4 cup juice from kimchi
- 1 lightly beaten egg
- 1 cup icy cold water use more water if juice from kimchi is not available
- Vegetable or canola oil for pan frying
- 1 tablespoon soy sauce
- 1 teaspoon vinegar
- 1 tablespoon water
- 1/2 teaspoon sugar
- pinch of black pepper
- pinch of red pepper flakes gochugaru
Prepare all the ingredients before making the batter.
In a large bowl, mix the flour (or pancake mix) with the next 5 ingredients. Do not overmix. Stir in the kimchi, scallions, onion and squid.
Combine all the ingredients for the sauce in a small bowl and set aside.
Heat one tablespoon of oil in a non-stick pan over medium heat. Ladle the mixture into the pan, and spread it evenly into a thin round shape. Cook until the edges turn light golden brown, about 3 minutes. Reduce the heat to medium-low if the pancake browns too quickly. Turn it over, adding more oil, and press it down with a spatula. Cook until the other side is light golden brown, about 3 minutes.
Repeat the process until there is no remaining batter. Serve hot with a dipping sauce, if desired.