Samgyeopsal Kimchi Jeon: The Pinnacle of Crispy Delights
The Ultimate Rainy Day Treat! Crispy and Savory Kimchi Pancake with Pork Belly Recipe
On days when the sky is overcast and a light rain falls, there’s nothing quite like a sizzling jeon (pancake) to lift your spirits. Today, I’m sharing a recipe for ‘Samgyeopsal Kimchi Jeon’ (Pork Belly Kimchi Pancake), perfect for such occasions or cooler weather. We’re taking the classic kimchi pancake and elevating it with the rich flavor of well-fermented kimchi and the savory goodness of pork belly, creating a delightful texture and taste sensation. The secret to its incredible crispiness lies in a blend of flour mixes and a cold batter technique. As the thinly sliced pork belly cooks, it renders its fat, contributing to a uniquely savory and wonderfully crisp pancake. This jeon boasts a perfect balance of crispy exterior and tender interior, with the kimchi and pork belly harmonizing beautifully. It’s not just a fantastic snack but also an excellent accompaniment to makgeolli (Korean rice wine). I’ll guide you through each step with detailed instructions and helpful tips, ensuring even beginner cooks can achieve delicious results. Get ready to make your mealtime extra special with this irresistible Samgyeopsal Kimchi Jeon!
Ingredients- 2 cups well-fermented kimchi (about 200g)
- 300g thinly sliced pork belly (samgyeopsal)
- 1 cup pancake mix (buchim garu, approx. 120g)
- 1 cup frying mix (twigim garu, approx. 110g)
- 1.5 cups cold water (approx. 300ml)
- 3-4 ice cubes
- 1 Tbsp red pepper flakes (optional, for spice adjustment)
- 0.5 Tbsp sugar (to balance acidity)
- 1/2 stalk green onion
- Vegetable oil, for frying
Cooking Instructions
Step 1
First, prepare the star ingredient: the well-fermented kimchi. Measure out 2 cups of kimchi from your kimchi refrigerator. You can adjust the amount based on its sourness or your preference. I like a generous amount to ensure a robust kimchi flavor. Finely chop the kimchi using a knife or a food processor into bite-sized pieces. Avoid chopping it too finely, as this can affect the texture; aim for a pleasant chew.
Step 2
Next, prepare the green onion, which adds a lovely aroma to the jeon. Thinly slice about half a stalk of green onion. The fresh onion fragrance truly enhances the overall taste. If you enjoy a bit of heat, you can also add some finely chopped chili peppers.
Step 3
Now, let’s prepare the pork belly, a key element for this savory twist. Take about 300g of thinly sliced pork belly (samgyeopsal). Gently press it with paper towels to absorb any excess moisture. Removing the blood will help reduce any gamey odors and result in a cleaner flavor profile.
Step 4
Time to make the batter! In a large mixing bowl, combine the chopped kimchi with 1 cup of pancake mix (buchim garu) and 1 cup of frying mix (twigim garu). While you can make this with just pancake mix, adding frying mix is crucial for achieving that extra crispiness and delightful texture. This is where the magic happens!
Step 5
To balance the tanginess of the kimchi and add a subtle sweetness, stir in 0.5 Tbsp of sugar. The sugar mellows out the sharp, sour notes of the kimchi and enhances the overall savory flavor.
Step 6
For a more vibrant color and a touch of heat, add 1 Tbsp of red pepper flakes (gochugaru). I’m adding it for a bit of a spicy kick. Also, add the chopped green onions. All your filling ingredients are now ready.
Step 7
Here’s the secret to a super crispy jeon: a cold batter! Pour 1.5 cups of cold water into the bowl with the ingredients. To ensure the batter stays icy cold, add 3-4 ice cubes. The cold temperature inhibits gluten development, resulting in a wonderfully crisp pancake.
Step 8
Using a spatula or chopsticks, gently mix the ingredients until just combined. Be careful not to overmix, as this can develop gluten and make the jeon tough. Mix only until you no longer see dry flour. The batter should have a slightly runny consistency; if it’s too thick, the jeon will be dense and less crispy.
Step 9
Once the batter is ready, gently fold in the prepared pork belly slices. Ensure they are evenly distributed throughout the batter.
Step 10
If any ice cubes remain in the batter, remove them. Melted ice could alter the batter’s consistency.
Step 11
Now, let’s cook the jeon! Heat a non-stick pan over medium heat and add a generous amount of vegetable oil. Ensuring the oil is sufficiently hot is key to preventing the jeon from sticking and achieving a beautiful crisp.
Step 12
Ladle the kimchi batter onto the hot, oiled pan. Spread it out thinly and evenly, creating a pancake that’s not too thick. A thinner pancake cooks more evenly and becomes crispier.
Step 13
Cook over medium heat until the edges turn golden brown and bubbles appear on the surface. This indicates it’s time to flip. You can test if it’s ready by gently shaking the pan; if the pancake easily separates, it’s time to flip.
Step 14
Flip the jeon and cook the other side until golden brown and crispy. Your delicious Samgyeopsal Kimchi Jeon is ready! Enjoy the wonderful sizzling sound and savory aroma. Experience the fantastic combination of crispy kimchi and tender pork belly. This jeon, paired with a glass of makgeolli, is a match made in heaven. Whether it’s a gloomy day, a chilly afternoon, or just when you’re feeling peckish, this flavorful and crispy kimchi pancake with the added richness of pork belly is a must-try treat!
