Name: Kimchijeon (Kimchi Pancake)
Yield: 2 pancakes
Cuisine: Korean
Ingredients: 150 g Kimchi; 45 g Kimchi Brine; 60 g All Purpose Flour; 10 g Cornstarch; 50 g Water; 23 g Scallion; 2 g White Sugar; 0.8 g Salt

Kimchijeon (Kimchi Pancake)

savory pan-fried kimchi pancake

Makes 2 pancakes · 281 kcal per serving

Ingredients

150 g Kimchi
45 g Kimchi Brine
60 g All Purpose Flour
10 g Cornstarch
50 g Water
23 g Scallion
2 g White Sugar
0.8 g Salt

Method

Batter: Squeeze the juice out of the kimchi, chop if in large pieces, and slice the scallion. Stir the kimchi, brine, flour, cornstarch, sugar, and salt with the water into a loose, pourable batter, then fold in the scallion. Sour, well-fermented kimchi makes the best jeon.
Fry: Heat a thin layer of oil in a skillet over medium-high. Spread the batter thin and fry until the underside is crisp and deep golden, ~3–4 min. Flip, press flat, and crisp the other side, ~2–3 min. Cut into wedges and serve with a soy-vinegar dipping sauce.