Korean · Lunch · Snack · Dinner
Kimchi Pancake
김치전 (Kimchijeon)
Crisp-edged, tangy savoury pancakes packed with chopped kimchi and scallions, cooked in a thin film of oil and served with a punchy soy-vinegar dipping sauce.
- Prep
- 15 min
- Cook
- 16 min
- Total
- 31 min
- Serves
- 4
Calories come from: Carbs 57% · Fat 28% · Protein 15%
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Ingredients
For 4 servings- 1 1/2 cups225 gnapa cabbage kimchi, well fermented, chopped
- 3 tbsp45 gkimchi juice
- 1/2 cup63 gall-purpose flour
- 1/2 cup60 gwhole wheat flour
- 1 large50 gegg
- 1/2 cup120 gcold water (for batter)
- 3 stalks45 gscallions, cut into 3 cm lengths
- 1/2 small50 gonion, thinly sliced
- 1 tspKorean chilli flakes (gochugaru) (optional)
- 1 tbsp14 gvegetable oil
- 2 tbsp32 greduced-sodium soy sauce
- 1 tbsp15 grice vinegar
- 1 tbsp15 gwater (for sauce)
- 1 tsptoasted sesame seeds
Steps
- 1
Stir the soy sauce, rice vinegar, sauce water and sesame seeds together in a small bowl and set aside.
- 2
In a large bowl, whisk both flours, the egg, the batter water and the kimchi juice into a smooth, pourable batter.
- 3
Fold in the chopped kimchi, scallions, onion and chilli flakes (if using) until everything is coated.
- 4
Heat a large non-stick skillet over medium-high heat and add half the oil, swirling to coat.
- 5
Pour in half the batter and spread it into a thin, even round about 20 cm wide.
- 6
Cook for 4 minutes until the base is golden and the edges are crisp.
- 7
Flip the pancake, press it down gently with a spatula and cook 3-4 minutes more until golden and the batter is fully set with no runny egg in the centre.
- 8
Slide onto a board and repeat with the remaining oil and batter.
- 9
Cut into wedges and serve hot with the dipping sauce.
Swaps, storage and make-ahead
Swaps
- For a vegan version, leave out the egg and add 2 to 3 extra tablespoons of cold water, and choose a kimchi labelled vegan, since many contain fish sauce or shrimp.
- Use 1 cup of all-purpose flour instead of the flour mix if you only want to buy one kind of flour.
- For a gluten-free version, replace both flours with a gluten-free flour blend and use tamari labelled gluten-free instead of soy sauce, and check that your kimchi is labelled gluten-free too.
- Swap the onion for thinly sliced zucchini or shredded carrot to add more vegetables.
Storage
These are best eaten fresh while the edges are crisp, but you can refrigerate leftovers in an airtight container within 2 hours and eat them within 3 to 4 days. Reheat in a dry or lightly oiled skillet until steaming hot, and keep the dipping sauce covered in the fridge separately.
Make ahead
The dipping sauce can be mixed and refrigerated up to 3 days ahead, and the kimchi, scallions and onion can be chopped a day in advance. Mix the batter just before cooking for the crispiest result.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenEggsSoySesameFishCrustaceans
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (184 g) | Per 100 g | |
|---|---|---|
| Calories | 185 kcal | 101 kcal |
| Protein | 7.1 g | 3.9 g |
| Carbohydrates | 27.2 g | 14.8 g |
| of which sugars | 1.7 g | 0.9 g |
| Fiber | 3.8 g | 2.1 g |
| Fat | 6 g | 3.3 g |
| of which saturated | 1.1 g | 0.6 g |
| Sodium | 647 mg | 352 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
