Chewy Potato Kimchi Jeonbyeong (Pancake Rolls)
Chewy Potato Kimchi Jeonbyeong (Pancake Rolls)
[Golden Recipe] Let’s Make Delicious Potato Kimchi Jeonbyeong with Seasonal Potatoes!
Potatoes are in season, so they’re widely available at affordable prices in the market these days. I think I bought too many potatoes, haha! But no problem~ As long as we can use them in all sorts of recipes, we’re good! Today, I thought I’d make some jeonbyeong (pancake rolls) using potatoes. This recipe offers a delightful chewy texture from the potato and a savory, slightly spicy filling from the kimchi and tofu, making it a perfect snack, light meal, or appetizer.
Potato Kimchi Jeonbyeong Ingredients- 7 Potatoes (approx. 500g)
- 200g Kimchi
- 200g Tofu
- 20g Chives
- 1 paper cup (approx. 150g) Pancake Mix
- 1/2 tsp Turmeric Powder
- 2 Tbsp Milk
- 1.5 tsp Salt
- Pinch of Black Pepper
- 1/2 Tbsp Sesame Oil
- Vegetable Oil (for frying)
Cooking Instructions
Step 1
First, we’ll prepare all the ingredients needed to make these delicious Potato Kimchi Jeonbyeong.
Step 2
Peel the potatoes and cut them into bite-sized pieces. Place the potato pieces and 2 tablespoons of milk into a blender and blend until smooth. Blending with milk helps to make the potato batter extra soft and chewy.
Step 3
To the smoothly blended potatoes (you should have about 1.5 to 2 cups), add 1 paper cup of pancake mix. The pancake mix will help achieve the right batter consistency and add a crispy texture.
Step 4
Next, add 1/2 teaspoon of turmeric powder to the batter. Turmeric powder not only gives the jeonbyeong a lovely golden hue but also adds a subtle, earthy flavor.
Step 5
Add 1/3 teaspoon of salt and mix well with a whisk or spatula until there are no lumps. Ensure the batter is smooth. If the batter seems too thick, you can add a little water.
Step 6
Prepare about 200g of kimchi. Be mindful not to add too much kimchi, as it might make the jeonbyeong too salty, so measuring it out is recommended.
Step 7
Squeeze out as much liquid as possible from the kimchi and chop it finely. Wrap the tofu in a cheesecloth or paper towels to press out excess water, then mash it thoroughly with a fork or your hands. Removing the moisture properly prevents the filling from becoming mushy.
Step 8
In a bowl, combine the finely chopped kimchi and mashed tofu. Add a pinch of salt, a pinch of black pepper, and 1/2 tablespoon of sesame oil. Mix well. It’s best to mix the kimchi and tofu first, and then add the chopped chives at the very end. Adding chives too early and mixing vigorously can cause them to lose their fresh flavor and color.
Step 9
Finally, add the freshly washed and finely chopped chives.
Step 10
Gently mix everything together after adding the chives, being careful not to break down the ingredients too much. This creates our delicious jeonbyeong filling!
Step 11
Heat a frying pan over medium-low heat and add a generous amount of vegetable oil. Ladle in some of the potato batter and spread it thinly into a circle. Once the edges of the batter start to look slightly cooked, proceed to the next step.
Step 12
When the batter is partially cooked, carefully spoon the prepared kimchi and tofu filling onto one half of the circle, as shown in the photo. Avoid overfilling, as this can cause the jeonbyeong to burst.
Step 13
Gently fold the other half of the batter over the filling to cover it, creating a half-moon or crescent shape. You can also fold it into a rectangular shape. Press the edges to seal.
Step 14
While cooking, press the edges gently to maintain the shape. Flip the jeonbyeong and cook until both sides are golden brown and crispy. The key is to achieve a crispy exterior and a moist, savory interior.
Step 15
And there you have it – perfectly cooked Potato Kimchi Jeonbyeong, crispy on the outside and chewy on the inside! Doesn’t it look delicious?
Step 16
While contemplating what to make with the abundant seasonal potatoes, the idea of making jeonbyeong, leveraging their chewy texture, sparked this recipe. Experimenting with new recipes is always exciting!
Step 17
I was half-excited and half-nervous to try this recipe for the first time, but I was pleasantly surprised by how much more delicious it turned out than I had anticipated! The subtle sweetness of the potatoes, the spiciness of the kimchi, and the savory flavor of the tofu create a truly harmonious blend.
Step 18
These Potato Kimchi Jeonbyeong are wonderful as a snack for kids, a satisfying light meal, or even an excellent accompaniment to a cold beer. The combination of the chewy potato wrapper and the flavorful filling is truly irresistible. I highly recommend trying this easy-to-make and delicious recipe using seasonal potatoes! 🙂
