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.