Crispy Kimchi Pancake (Kimchijeon)
Serves 415 mins prep20 mins cook
This kimchi pancake is packed with the best flavors of kimchi and perfectly crispy. Great for sharing. Best eaten with a homemade dipping sauce that will keep you wanting more.
0 servings
What you need
Instructions
Dipping Sauce 15 Mix all the ingredients in a bowl. Kimchi Pancake Batter 1 Mince/cut the kimchi into smaller pieces. 4 Slice the green onions thinly and about 3 inch long. Slice the onions as well. 5 Mix the flour and cornstarch in a bowl and add the cold seltzer, kimchi brine, sugar and salt. 6 Whisk until there are no lumps. 7 Add the kimchi, onions and green onions. Stir until well combined. Frying the Kimchi Pancake 10 In a medium sized frying pan over medium heat, pour in enough oil to coat the surface of the pan. 11 Once it's hot enough, pour in half of the batter. 12 With a round/curved bottom spatula, gently spread out the mixture so it covers the whole surface of the pan. You want it to be on a thinner side for crispy pancake. 13 Let that cook for 5-6 minutes or until it's fully cooked on one side and then flip it over. 14 Let it continue cooking for another 4-5 minutes and then serve. Enjoy!View original recipe