Crispy and Spicy ‘Scallion Kimchi Pancake’ (Pa Kimchi Jeon)
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Discover how to make a delicious ‘Scallion Kimchi Pancake’ (Pa Kimchi Jeon) packed with the vibrant flavors of fermented scallion kimchi and the satisfying crunch of fresh bean sprouts. This recipe utilizes a special egg frying pan, as featured on the popular Korean show ‘Soomine Banchan’, making it easy to achieve perfectly shaped and beautifully cooked pancakes. Perfect for a quick snack, appetizer, or even a light meal when you’re craving something savory and satisfying!
Main Ingredients
- 2 bowls of well-fermented scallion kimchi, chopped
- 2 ladles of scallion kimchi brine
- 3 cups all-purpose flour
- 1 tablespoon salt
- 1 bag fresh bean sprouts
Cooking Instructions
Step 1
In a mixing bowl, combine 3 cups of all-purpose flour and 1 tablespoon of salt. Add 2 ladles of scallion kimchi brine. Gradually add water while mixing to form a thick batter. The batter should be quite viscous because the kimchi and bean sprouts will release moisture later. Aim for a consistency that is pourable but holds its shape well.
Step 2
Rinse the fresh bean sprouts thoroughly under cold water, removing any blemishes. Drain them well. Finely chop the bean sprouts with a knife. Chopping them finely will help them integrate better into the pancake batter and ensure a pleasant texture.
Step 3
To the prepared batter, add the well-fermented scallion kimchi. Chop the kimchi into bite-sized pieces before adding it to the bowl. Ensure the pieces are not too large, as this will affect the texture and how well the pancake holds together.
Step 4
Now, add the finely chopped bean sprouts to the batter mixture. The crispiness of the bean sprouts will add a delightful contrast to the soft pancake and savory kimchi.
Step 5
Gently mix all the ingredients together using a spatula or spoon until they are evenly distributed throughout the batter. Ensure there are no dry pockets of flour and that the kimchi and bean sprouts are well incorporated. Avoid overmixing.
Step 6
The recipe uses a special egg frying pan, known for making multiple fried eggs at once. This pan is perfect for making small, thin pancakes like this Pa Kimchi Jeon. Lightly grease a heated pan (medium heat) with a small amount of cooking oil. You only need a thin coating.
Step 7
Pour about half a ladle of the batter onto the heated pan, spreading it thinly into a circular shape. Cook over medium heat, allowing it to cook gently. Cooking too quickly over high heat can burn the outside before the inside is cooked through.
Step 8
Once the edges of the pancake start to firm up and small bubbles appear on the surface, it’s time to flip. Because the pancakes are small and thin, they are very easy to flip using chopsticks and a spoon, which helps prevent them from breaking apart. Flip the pancake and cook the other side until golden brown and crispy. After a batch is done, lightly re-grease the pan and repeat the process with the remaining batter.
Step 9
Your delicious Scallion Kimchi Pancakes (Pa Kimchi Jeon) are now ready! The combination of the savory, slightly spicy kimchi and the fresh, crunchy bean sprouts creates a wonderfully satisfying flavor and texture. Enjoy them while they are warm and crispy!
