Kimchi Jeon

Name: Kimchi Jeon
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Korean
Ingredients: 200 g kimchi; 150 g buchimgae batter; 1 egg; 2 tbsp kimchi brine; for frying oil; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Kimchi Jeon, a beloved Korean pancake, is a staple in home kitchens where it's crafted with instinct rather than precision. It's what you might find sizzling away on a family table, especially when the kimchi is abundant and the mood calls for something comforting and communal. This home-style rendition embraces the art of casual cooking, with salt judged by hand and a generous use of oil for that perfect fry.

Biting into Kimchi Jeon is an experience of textures and flavors, where the tangy, spicy kimchi melds with the soft, yet crispy, pancake batter. The egg brings it all together, creating a lush, cohesive bite. Enjoy it hot from the pan, as the bold flavors are best appreciated fresh and warm.

Ingredients

200 gkimchi
150 gbuchimgae batter
1egg
2 tbspkimchi brine
for fryingoil
to tastefine sea salt

Method

Begin by chopping 200 g of kimchi into small, bite-sized pieces. This ensures even distribution throughout the pancake and allows the flavors to meld seamlessly. In a mixing bowl, combine the chopped kimchi with 150 g of buchimgae batter, 1 egg, and 2 tbsp of kimchi brine. Stir the mixture until it forms a smooth, consistent batter, ensuring there are no lumps.
Heat a generous amount of frying oil in a large non-stick skillet over medium-high heat. The oil should be enough to cover the bottom of the pan, which helps achieve a crispy texture on the pancake's surface. Test the oil's readiness by dropping a small amount of batter into the pan; it should sizzle immediately.
Pour the kimchi batter into the skillet, spreading it evenly with a spatula to form a round pancake about 1 cm thick. This thickness ensures the pancake cooks through without burning on the outside. Allow the pancake to cook undisturbed for about 3-4 minutes until the edges start to look golden and crispy.
Carefully flip the pancake using a spatula. If needed, use a second spatula to assist in the flipping process to prevent breaking. Cook the other side for another 3-4 minutes, or until it is golden brown and crispy. The pancake should feel firm to the touch and have a slightly chewy texture.
Once cooked, transfer the Kimchi Jeon to a cutting board or serving plate. Sprinkle fine sea salt to taste over the top while it's still hot, enhancing the flavors of the kimchi and batter. Cut the pancake into wedges and serve immediately, sharing with family or friends around the table.