Kimchi Pancake aka. Kimchijeon
by Bomi ChoiKimchi Pancake aka. Kimchijeon
Rated 5.0 stars by 1 users
Category
Appetizer, Dinner, Side dish
Servings
2
Prep Time
10 minutes
Cook Time
10 minutes
Author
Bomi Choi
Crunchy, savory
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Kimchijeon aka kimchi pancake is a popular Korean savoury pancake that is typically served as a side dish or appetizer.
It’s incredibly simple and easy to make at home.
Ingredients
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200g chopped, well-fermented kimchi
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1tbsp kimchi juice
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1g black pepper
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82g sweet corn
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22g chopped, green onion
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2tbsp corn starch
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3tbsp AP flour
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1tsp soy sauce
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2 julienned, perilla leaves
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30g grated parmesan
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2g sesame seeds
Directions
In a medium-sized bowl, combine the chopped kimchi, sweet corn, soy sauce, corn starch, AP flour, and kimchi juice.
Mix well until all the ingredients are evenly combined.
Add the chopped green onions to the kimchi batter and stir again.
Heat a non-stick frying pan over medium heat and add the olive oil.
Pour the kimchi batter into the pan and spread it evenly to form a pancake shape.
Cook the kimchijeon for about 3-4 minutes until golden brown and crispy and add half of the grated parmesan on the top.
Carefully flip the pancake over and add more oil to the edges.
Once cooked, transfer the kimchijeon to a serving plate.
Garnish with grated parmesan, julienned perilla leaves, and sesame seeds.
Video
Note
I add some sweet corn for a little sweet and crunch texture. Recommend using well-fermented kimchi for the flavour which is sour and pungent. Adding one spoon of kimchi juice makes a deeper flavor.