Kimchi Pancake (Jeon) with Minced Pork
Adding Minced Pork to Kimchi Pancake Makes it Exceptionally Delicious!
Kimchi pancakes are always a delight, but adding minced pork elevates the flavor to a whole new level, offering a truly special taste. We present the ultimate kimchi pancake recipe that’s crispy on the outside, tender on the inside, and loved by the whole family.
Ingredients
- 2 segments of well-fermented Napa cabbage kimchi (approx. 300g)
- 50g minced pork (with moderate fat content)
- 1 egg
- 2 tablespoons pancake mix (buchim garu)
- 1/2 teaspoon soy sauce or Korean soup soy sauce (optional)
- Scallions or white parts of green onions, 1/4 stalk (optional)
Cooking Instructions
Step 1
Start by preparing the kimchi, the star ingredient of your pancake. Rinse about 2 segments of well-fermented Napa cabbage kimchi, gently squeeze out excess water, and thinly slice it into strips about 0.5cm thick. Kimchi that is slightly sour rather than overly ripe tends to yield a tastier pancake.
Step 2
If you’re using scallions or the white parts of green onions, finely chop them into pieces about 1-2cm long. These add a nice color and aroma to the pancake, but you can omit them if they’re unavailable.
Step 3
Prepare the minced pork, which will add a special touch to your kimchi pancake. About 30g to 50g is recommended, depending on the amount of kimchi used. Using pork with a moderate amount of fat will result in a richer, more savory flavor compared to lean meat.
Step 4
Season the minced pork with a small amount of soy sauce or Korean soup soy sauce (about 1/2 teaspoon) and mix it with the chopped scallions (or green onions). Gently knead these ingredients together. This step helps to remove any gamey odor from the pork and adds a savory base.
Step 5
Combine the seasoned minced pork and scallions with the sliced kimchi. Mix everything thoroughly. Let it marinate for about 5 minutes. This resting period allows the flavors to meld together beautifully, enhancing the overall taste of the pancake.
Step 6
Crack one fresh egg into the mixture of kimchi and pork. The egg will act as a binder, helping to hold the ingredients together and giving the pancake a softer texture.
Step 7
Now, add 2 tablespoons of pancake mix (buchim garu) to the bowl. Mix everything well to form a batter. Be careful not to make it too watery; adjust the amount of pancake mix if needed, as the kimchi’s moisture content can vary. You might need to add a little more if the batter seems too thin.
Step 8
Heat a frying pan over medium heat and add a generous amount of cooking oil. Prepare to pour or spread the batter onto the hot pan. Ensure the pan is well-heated before adding the kimchi pancake mixture.
Step 9
Once the batter is in the pan, spread it evenly to a thickness of about 0.5 to 1cm. Avoid making it too thin, as it might tear easily. Maintaining a moderate thickness is key to a good pancake. Cook over medium to low heat, flipping to ensure both sides are golden brown and crispy. Make sure the pork is fully cooked through.
Step 10
Your special kimchi pancake, made even more savory with the addition of minced pork, is now ready! Enjoy this delightful pancake that’s crispy on the outside and moist on the inside, with a rich pork flavor. It’s especially delicious when paired with makgeolli (Korean rice wine).
