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Writer's pictureAnthea Weir

Kimchi (kimchijeon) Pancakes—travellers delight

Updated: Aug 29

A kimchi pancake is one of the easiest and quickest things to make and is one of Koreans’ all time favorite dishes. It’s hot, spicy, crispy, a little sweet, sour, and a little salty. I have found small Korean neighbourhoods on my travels, and can thnk them for this delicious recipe.


Kimchi pancakes
Kimchi

Ingredients

½ cup chopped kimchi (see recipe)

1 tbsp kimchi juice

5 spring onions, chopped

1 tsp salt

½ cup flour

¼ cup of water

1 egg

Oil


Method

Put all the ingredients in a bowl except a handful of spring onions and mix well. Heat up a non-stick frying pan over medium high heat and add about 2 tbsp of oil. Pour the pancake batter into the pan and spread it out evenly with a spoon.


Cook it for 1-1½ minutes until the bottom gets golden brown and crispy. Turn it over with a spatula, lower the heat to medium and cook for another 1½ minutes. Turn it over one more time and cook for 30 seconds before transferring it to a serving plate.


Dipping Sauce

Ingredients

1 tbsp rice vinegar

1 tbsp soy sauce

1 tsp sesame oil

½ tsp Korean chilli pepper flakes (optional)

1 tsp toasted sesame seeds (optional)


Method



Whisk everything together thoroughly. Put in bowl.


Sprinkle pancakes with remaining spring onion. Serve with dipping sauce. It is great with a fried egg.

For unique art, inspired from travelling the world, please click the images above.

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