Kimchi Jeon Recipe
Korean · Appetizer · 25 min total
A crispy, savory Korean pancake made with fermented kimchi, perfect as an appetizer or snack.
10
min prep
min prep
15
min cook
min cook
4
servings
servings
180
kcal/serving
kcal/serving
Ingredients
- 1 cup well-fermented kimchi, chopped
- 1/2 cup kimchi juice
- 1/2 cup all-purpose flour
- 1/4 cup water
- 1 egg
- 2 green onions, sliced
- 1 tablespoon vegetable oil
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
Instructions
- In a large bowl, combine flour, water, kimchi juice, egg, sugar, and salt. Mix until smooth batter forms.
- Fold in chopped kimchi and green onions.
- Heat 1 tablespoon oil in a non-stick skillet over medium-high heat.
- Pour half the batter into the pan and spread into a thin, even circle.
- Cook for 3-4 minutes until bottom is golden brown and crispy.
- Flip carefully and cook another 2-3 minutes.
- Repeat with remaining batter, adding more oil if needed.
- Cut into wedges and serve hot with dipping sauce.
Tips
- Use very sour kimchi for best flavor.
- Serve with a dipping sauce of soy sauce, vinegar, and sesame seeds.
- Keep pancakes warm in a low oven while cooking remaining batches.
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