Rich and Flavorful Kimchi Pancake (Kimchijeon) Made with Well-Fermented Kimchi
A Special Kimchi Pancake Recipe to Enjoy at Home
Whip up a warm and delicious Kimchi Pancake, perfect for a chilly day, using your perfectly ripened aged kimchi! At home, you can go all out with generous amounts of ingredients, creating a rich flavor that surpasses school lunch versions. The combination of kimchi, dried shrimp, and fresh vegetables will bring out a deeper, more diverse taste.
Main Ingredients- 1 handful of well-fermented kimchi (shredded into bite-sized pieces)
- 2 Tbsp dried shrimp (lightly ground or crushed, as preferred)
- 5 Tbsp pancake mix (buchim garu)
- 1/2 Tbsp sesame oil
- 1/2 Tbsp soy sauce
Cooking Instructions
Step 1
First, let’s prepare the kimchi for the pancake. Take about a handful of your well-fermented kimchi and shred it into bite-sized pieces. Cutting the kimchi into appropriate sizes, rather than too finely, will give the pancake a more satisfying texture. If you’d like to incorporate other vegetables from your fridge, you can finely chop chives or scallions, or julienne carrots and onions to add for an even richer and more diverse flavor and texture.
Step 2
Next, we’ll prepare the dried shrimp to add a layer of umami. While you can add them whole, if you’re making this for children, lightly grinding them in a blender or crushing them in a mortar will help their flavor distribute evenly throughout the batter, creating a deeper savory taste. Feel free to adjust the texture and size of the dried shrimp according to your preference.
Step 3
Now, let’s make the pancake batter. In a bowl, combine 5 tablespoons of pancake mix with cold water. Whisk until smooth and lump-free. The batter should have a consistency that flows naturally when spread on a pan – not too thick, not too thin. Aim for a slightly runny texture. To enhance the flavor, stir in 1/2 tablespoon of sesame oil and 1/2 tablespoon of soy sauce. This will create a special batter for a delicious Kimchi Pancake. Taste and adjust the soy sauce if needed for saltiness.
Step 4
Finally, it’s time to cook the Kimchi Pancake! Heat a pan over medium heat and add a generous amount of oil. Once the pan is well-heated, ladle a portion of the batter onto the pan and spread it thinly. Be careful not to make it too thick, as this can prevent it from cooking through evenly. Cook until both sides are golden brown and the edges are delightfully crispy. Kimchi Pancakes are best enjoyed fresh and warm!
