KIMCHI PANCAKE

KIMCHI PANCAKE

Today we will learn how to make Kimchi Pajeon, a Korean pancake made with kimchi! Traditionally, these savoury pancakes in Korea are often enjoyed on rainy days and accompanied by alcohol, such as soju and maekgeolli! So make sure to enjoy a cool alcoholic drink together with your pancake!

The Korean word "Pa" translates to scallion, while "Jeon" is a seasoned, fried batter mix with different savoury seasonings, i.e. a savoury pancake! We can make these scallion pancakes a bit more savoury and spicy by adding kimchi, making them the perfect "anju" - the perfect snack to consume together with alcohol!

Recipe by: Crystal Michael

Ingredients

Easy 20 m 2 serving
  • 1 cup chopped up, fully fermented cabbage kimchi - Get your Kimchi here or follow our Kimchi Recipe here
  • 1/4 cup Kimchi juice
  • 1 Chopped Onion (either 1 green onion or 1 medium brown onion)
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Sugar
  • 1/2 cup all-purpose Flour
  • 2 tablespoon Rice Flour
  • 1/4 cup cold Water
  • Vegetable oil for frying
  • Toasted sesame seeds (optional - as a topping)


For the dipping sauce combine the following in a small bowl:

Directions

Prep 15 m Cook 5 m
  1. Combine the dipping sauce ingredients into a small bowl and set aside.
  2. Finely chop your kimchi and onion. I like to use green onion for kimchi pancakes because it gives a nice contrast to the red colour of the pancake! Place mixture in a bowl.



  3. Pour the 1/4 cup of kimchi juice into the mixture and add 1/2 ts salt, 1/2 sugar, 1/2 cup all-purpose flour, 2 tbs of rice flour and the 1/4 cup of cold water and mix well with a spoon.

    TIP 1: Adding rice flour to the all-purpose flour will significantly improve our pancake's texture:  all-purpose flour usually gives a more soft and gooey pancake, whereas the rice flour will give a lighter and crispier texture.

    TIP 2: Using cold water instead of room-temperature also helps with the batter consistency and will give our pancake a much better texture.




  4. Pour plenty of oil in the frying pan and make sure it is hot enough for frying, otherwise your pancake will be soggy - and there is nothing sadder than a soggy pancake! A good 5 minutes on medium-high heat should do the trick.
  5. Use a large tablespoon or ladle to place some batter into the pan and shape your pancake quickly into the pan, spreading it evenly. Cook for 2 minutes until it looks brown and crispy, then flip and cook the other side for another 2 minutes.





  6. Place cooked pancakes on a paper towel to absorb the excess oil and serve immediately while still hot, together with the soy dipping sauce! Enjoy!