Crispy & Delicious Kimchi Pancake: A Must-Try Recipe!
How to Make a Perfectly Crispy Kimchi Pancake at Home
Kimchi is a beloved staple in Korean cuisine, and the versatility of kimchi dishes is incredible. Among them, the ‘Kimchi Pancake’ (Kimchi Jeon) stands out for its simplicity and irresistible taste. This recipe focuses on achieving that perfect crispy exterior and delightfully chewy interior that everyone loves. Get ready to impress yourself and your loved ones with this easy-to-follow guide!
Main Ingredients- 2.5 cups All-purpose flour (approx. 300g)
- 2 cups Water (adjust consistency as needed)
- Plenty of cooking oil (for frying)
- 2 tsp Salt
- 1/6 head of well-fermented kimchi (approx. 200g)
- 1/4 Onion
Cooking Instructions
Step 1
Let’s start by preparing the pancake batter. In a large bowl, combine 2.5 cups of all-purpose flour. Gradually add 2 cups of water while whisking with a spatula or whisk until you achieve a smooth, lump-free batter. The ideal consistency is neither too thick nor too thin; it should flow gently but not be watery. (Tip: It’s best to add water gradually rather than all at once to ensure the perfect consistency and avoid lumps.)
Step 2
Now, let’s add flavor to our batter. Stir in 2 teaspoons of salt for seasoning, and then add 2 tablespoons of cooking oil. Mix well. Incorporating oil directly into the batter helps create a wonderfully crispy pancake with less oil needed during frying. (Tip: For an enhanced aroma, consider adding a small amount of olive oil or perilla oil.)
Step 3
The star of our Kimchi Pancake is, of course, the kimchi! For the best flavor, use well-fermented, slightly sour kimchi. Take about 1/6 of a head of kimchi and rinse it lightly under cold running water to remove some of the intense sourness, but be careful not to wash away all the flavor. Squeeze out excess water thoroughly with your hands.
Step 4
Once the water is squeezed out, chop the kimchi into bite-sized pieces. Avoid pieces that are too large (which take longer to cook) or too small (which might get lost in the pancake). Add the chopped kimchi to the batter and mix everything together until well combined.
Step 5
To add a touch of sweetness and extra texture, we’ll add some onion. Wash and thinly slice 1/4 of an onion. Add the sliced onion to the bowl with the kimchi and batter mixture and stir to incorporate. The natural sweetness of the onion beautifully complements the savory kimchi.
Step 6
It’s time to cook the Kimchi Pancake! Heat a frying pan over medium heat and add a generous amount of cooking oil. (Tip: Using enough oil is key to achieving that desired crispiness.) Ladle the batter onto the hot pan, spreading it out into a thin, even circle. Cook until the edges turn golden brown and the bottom is crispy. Carefully flip the pancake with a spatula and cook the other side until golden brown and crispy as well.
Step 7
And there you have it – a perfectly crispy and delicious Kimchi Pancake! It’s best enjoyed fresh and hot off the pan. Serve with your favorite soy sauce dipping sauce or even a dollop of mayonnaise for an extra treat!
