Kimchi-jeonKimchi Pancakes
Thin, crisp Korean pancakes made with chopped kimchi and scallion.
Prep
10m
Cook
15m
Serves
4
Regional versions
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- North Korea
- South Korea
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 300gKimchi (finely chopped)
- 80mlKimchi Juice
- 180gAll-Purpose Flour
- 2pcsEgg
- 180mlWater
- 40gScallion (thinly sliced)
- 3gSalt
- 60mlCanola Oil
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Place the kimchi in a bowl with the kimchi juice, all-purpose flour, eggs, water, and salt, and mix until a loose batter forms.
- 02
Fold in the scallion.
- 03
Heat a thin layer of the canola oil in a skillet over medium-high heat.
- 04
Ladle in batter and spread it into a thin round.
- 05
Cook until the underside is deep golden and crisp, then flip and cook the other side until equally crisp.
- 06
Repeat with the batter, adding canola oil as needed, then slice and serve hot.
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