Crispy and Delicious Kimchi Pancake (Kimchi Jeon)
Crispy Kimchi Pancake Recipe Using Leftover Vegetables
Make a delicious and satisfying Kimchi Jeon (Korean pancake) using leftover vegetables from your fridge! This recipe preserves the tangy flavor of kimchi while offering a mild and wholesome taste, perfect for any occasion. Learn the secrets to making your Kimchi Jeon extra crispy!
Kimchi Jeon
- Well-fermented kimchi
- Whole wheat flour
- Pancake mix (buchim garu)
- 1 green onion
- 1/2 onion
- A little zucchini
- A little king oyster mushroom
- A little paprika
Cooking Instructions
Step 1
Adding onion and green onion to your kimchi pancake not only mellows out the spiciness of the kimchi but also enhances the overall flavor with their aromatic qualities. Start by finely chopping half an onion and one green onion.
Step 2
Utilize those leftover vegetables in your fridge! Finely dicing your favorite veggies will boost the flavor and is a great way to encourage picky eaters to enjoy them. To ensure the ingredients are evenly distributed and don’t fall out during cooking, it’s crucial to chop them as finely as possible.
Step 3
For the best Kimchi Jeon, use tangy, well-fermented kimchi. Those slightly too sour cabbages can be perfectly repurposed into delicious pancakes or stews. Just like the other vegetables, finely chop the kimchi to prevent it from splattering and to ensure an even cooking consistency. Chop it into bite-sized pieces.
Step 4
Now, add the whole wheat flour to your bowl. Gradually pour in cold water while mixing to achieve the desired batter consistency. Using cold water is a key tip: the temperature difference between the cold batter and the hot oil will help create an exceptionally crispy pancake.
Step 5
For an even richer flavor and texture, add a bit of Korean pancake mix (buchim garu). Mix this in well with the whole wheat flour.
Step 6
You can adjust the batter’s thickness to your preference, but it’s best to aim for a consistency that’s not too thin. This will help the pancake hold its shape beautifully when cooking.
Step 7
Preheat your frying pan thoroughly and add a generous amount of cooking oil. It’s essential to pour the batter into the pan only when the oil is very hot. This technique is the secret to achieving those wonderfully crispy edges that seem almost fried.
Step 8
Listen to that satisfying sizzle as the batter hits the hot oil – ‘chi-i-i-ik~’, ‘cha-reur-reur~’! It’s a sound that promises deliciousness.
Step 9
You can make small, bite-sized pancakes, or opt for larger ones. Regardless of the size, thin pancakes are generally more delicious as they prevent an overpowering floury taste. Thicker pancakes can sometimes feel a bit doughy, so aim for a thinner spread.
Step 10
Avoid cooking over high heat, as this can lead to burning. Instead, maintain a medium-low heat to ensure the pancake cooks through evenly, resulting in a pancake that is both crispy on the outside and tender on the inside.
Step 11
We enjoyed this crispy Kimchi Jeon made with tangy kimchi and leftover vegetables! We hope you enjoy making and tasting it too. Happy cooking!
