Kimchi Jeon (Kimchi Pancake)
Super easy Korean kimchi pancake with a crispy edge but chewy middle and tips included from Korean celebrity chef Baek Jong Won for the perfect bite.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 2 people
- 1 cup (about 200 g) well-fermented kimchi chopped thinly
- 1 Tbsp kimchi juice
- ½ cup Korean pancake mix buchimgaru or all-purpose flour
- ½ Tbsp Korean chili flakes gochugaru
- ½ of a small 5 oz tuna can half of the tuna chunks and 1 Tbsp of the juice will be about 50 g
- ⅜ (6 Tbsp) cup cold water * I found this to be the best texture but for easier measuring, ½ cup works well too!
Dump the kimchi into a medium sized bowl and cut the kimchi into bite size pieces. *The Korean way: cut the kimchi in the bowl with scissors! No knife needed.
Add the buchimgaru (pancake mix) directly into the kimchi bowl. Add in the Korean red pepper flakes.
*Tip: 1) The ratio to kimchi:buchimgaru is 2:1.
**Optional: If using the tuna, add it in now.
Add in the kimchi juice and cold ice water into the kimchi bowl. Cold water is key here. Combine the ingredients together until incorporated. Do not overmix.Tip: *As noted above, I found ⅜ cup (90 ml) to get the best thick texture but for easier measuring, ½ cup works well too!
Heat a fry pan on medium-high heat and drizzle in a few Tbsp of oil. Make sure the frypan is well heated and the oil can swirl around in the pan before you add in the batter. Pour a ladle of batter into the pan and help spread it thinly into a circular shape. Cook the jeon until it is nicely browned on one side - about 3 minutes. Flip it over and lightly press down on the jeon with the spatula. Cook for another 2-3 minutes until golden. You can flip another 1-2 more times if desired.**You want the jeon to almost fry in the beginning to get it nice and crisp.
If desired, serve with a small dipping sauce of soy sauce and Korean chili flakes. Enjoy with a bowl of rice and soup or as a snack with some rice wine! Serve warm.
**Cold water that lends to cold batter is key! Between batches of making the jeon, if your batter gets warm, stick it in the fridge.
**If you don’t have buchimgaru, you can use all-purpose flour and you will still have yummy pancakes! Note that buchimgaru will yield a slightly more crispy edge and will be seasoned. It already includes a mix of flour, potato starch, salt, baking powder etc and is a staple in many Korean homes.
**For even crispier jeon, you can replace about 1/4th of the Korean pancake mix (buchimgaru) with Korean Frying Mix (twigim garu).