Perilla Oil Kimchi Pancake (Kimchijeon)
‘Perilla Oil Kimchi Pancake’ – Always a Welcome Treat for Late-Night Snacks, Appetizers, or Even Side Dishes.
We made a delicious Kimchi Pancake using well-fermented aged kimchi, enhanced with the nutty aroma of perilla oil for an even richer flavor. It’s a wonderfully savory and satisfying dish!
Pancake Ingredients
- 150g Aged Napa Cabbage Kimchi (approx. 1 paper cup)
- 1 cup All-Purpose Flour (approx. 120g)
- 1/2 cup Whole Wheat Flour (approx. 60g, can substitute with all-purpose flour if unavailable)
- 1 and 1/2 cups Cold Water (approx. 300ml)
- 3 Tbsp Kimchi Brine (approx. 45ml)
- 1 Tbsp Perilla Oil (or adjust to taste)
- Cooking Oil (for pan-frying)
Cooking Instructions
Step 1
First, prepare the kimchi. Lightly scrape off the white core of the kimchi and gently shake off any excess kimchi paste. Removing too much paste can make the pancake less flavorful, so a light shake is sufficient. Set aside the kimchi brine – don’t discard it! This brine will add a wonderful depth of flavor to your pancake.
Step 2
Drain the kimchi thoroughly and chop it into very small pieces. If the kimchi pieces are too large, they may not cook evenly. Aim for pieces less than 0.5cm in size for the best texture. Place the finely chopped kimchi into a large mixing bowl.
Step 3
Add the all-purpose flour and whole wheat flour to the bowl with the kimchi. The whole wheat flour adds a lovely nutty flavor and texture, but you can use all all-purpose flour if that’s what you have. Gently mix the flours with the kimchi until everything is lightly coated.
Step 4
Pour in 1 and 1/2 cups of cold water and mix to form a batter. The batter should be relatively thin; adjust the water if it seems too thick, as a thicker batter will result in a thicker pancake. Finally, stir in the 3 tablespoons of reserved kimchi brine until well combined and smooth. The kimchi brine will enhance the deep kimchi flavor and give the pancake a beautiful color.
Step 5
To achieve a crispy exterior, it’s crucial to preheat your pan sufficiently! Heat a frying pan over medium heat, then add a mixture of 1 tablespoon of perilla oil and 1 tablespoon of cooking oil. Let the oil get very hot, almost shimmering, like it’s about to smoke. Pouring the batter into a hot pan is key to getting that perfect crispiness.
Step 6
Ladle about one portion of the batter onto the hot pan. Using the back of the ladle, gently spread the batter into an even circle. Aim for a thin pancake for the best crispness. You can make them any size you prefer.
Step 7
Once the top of the pancake starts to set and small bubbles appear, carefully flip it over with a spatula. Cook until both sides are golden brown and crispy. Ensure the kimchi and flour are cooked through for a perfectly crisp outside and tender inside.
Step 8
Remove the cooked pancake from the pan and repeat steps 5 through 7 with the remaining batter. For added flavor and texture, feel free to add ingredients like onions, green onions, or chili peppers to the batter. Enjoy your delicious kimchi pancake immediately while it’s warm!