koreansnack· 3 servings
≈295 kkal · P 19.9g · L 2.3g · KH 49.5g (per recipe, TKPI estimate)
Pancake Kimchi
MBG-eligible
Kimchi Pancake (Kimchi Jeon)
Ingredients
- 1 cup (150g) well-fermented kimchi, chopped
- 1/4 cup (60ml) kimchi juice
- 1 cup (120g) all-purpose flour
- 1/2 cup (60g) rice flour
- 3/4 cup (180ml) ice-cold water
- 1 large egg
- 1/2 cup (30g) scallions, cut into 2-inch pieces
- 1/4 cup (30g) yellow onion, thinly sliced
- 2 tbsp vegetable oil, for frying
- 1 tbsp toasted sesame oil, for frying
- 1 tsp sugar
- 1/2 tsp salt
- 1 tbsp gochugaru (Korean red pepper flakes), optional
- Dipping sauce: 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp toasted sesame seeds, 1 scallion (minced)
Instructions
- 1In a large bowl, whisk together all-purpose flour, rice flour, salt, sugar, and gochugaru until evenly distributed.
- 2Add ice-cold water, egg, and kimchi juice; whisk until a smooth, slightly thick batter forms with no lumps.
- 3Gently fold in chopped kimchi, scallions, and sliced onion; do not overmix.
- 4Heat vegetable oil and sesame oil in a 24cm non-stick skillet over medium-high heat until shimmering.
- 5Pour batter into pan, spreading quickly into a thin, even circle (about 5mm thick) using the back of a ladle.
- 6Cook 3-4 minutes until edges curl, bottom is deep golden-brown, and bubbles form on surface.
- 7Flip confidently with a wide spatula; press down firmly to ensure even contact; cook 3-4 minutes until second side is equally crisp.
- 8Slide onto cutting board; rest 1 minute, then cut into 6-8 wedges with kitchen shears.
- 9Combine all dipping sauce ingredients in a small bowl; serve pancake immediately while hot and crisp.
Source: llm-generated