Perfect Kimchi Pancake (Kimchi Jeon) for a Rainy Day
[Rainy Day Special] Crispy and Delicious Kimchi Jeon Golden Recipe
On a rainy day, what better comfort food than a warm and savory Kimchi Pancake, also known as Kimchi Jeon? This recipe transforms well-fermented kimchi into a delightful dish with a crispy exterior and a moist, flavorful interior. It’s perfect served with freshly steamed rice or paired with a glass of makgeolli (Korean rice wine). Let’s learn how to make the ultimate Kimchi Jeon to brighten up any gloomy day!
Key Ingredients
- Well-fermented kimchi: Approx. 400g, finely chopped
- Pork (optional, finely minced)
- Onion: 1/4, thinly sliced
- Black pepper: a pinch
- Salt: 1 tsp
- Dashida (Beef stock powder): 1 tsp
- Gochugaru (Korean chili flakes): 1 tsp
- Buchim garu (Korean pancake mix): 5 Tbsp
- All-purpose flour: 1 Tbsp
- Potato starch: 0.5 Tbsp
- Water: 250ml (adjust as needed for batter consistency)
Cooking Instructions
Step 1
First, prepare about 400g of well-fermented kimchi. Finely chop the kimchi into bite-sized pieces.
Step 2
Heat a frying pan over medium heat and add a generous amount of cooking oil. Plenty of oil is key to achieving a crispy pancake.
Step 3
Add the chopped kimchi to the pan and begin to stir-fry.
Step 4
Once the kimchi is slightly softened, add the seasonings to enhance its flavor. Stir in 1 tsp of salt and 1 tsp of Dashida (beef stock powder).
Step 5
Add 1 tsp of gochugaru (Korean chili flakes) for a vibrant color and a touch of spice.
Step 6
Reduce the heat to low and continue to cook the kimchi, stirring occasionally, until it turns a light orange color. Be careful not to burn it. This process mellows the sourness of the kimchi and brings out its savory flavors.
Step 7
Remove the stir-fried kimchi from the pan and let it cool for about 10 minutes. This helps it incorporate better into the batter.
Step 8
Now, let’s make the batter. In a mixing bowl, add 5 Tbsp of buchim garu (Korean pancake mix). (Spoons were used for measurement convenience.)
Step 9
Add 1 Tbsp of all-purpose flour to the buchim garu. This helps create an extra crispy texture.
Step 10
For a pleasant chewy texture, add 0.5 Tbsp of potato starch.
Step 11
Instead of adding all 250ml of water at once, gradually pour it in while mixing, observing the batter’s consistency. You may not need all the water, or you might need a little more, depending on the kimchi’s moisture content. The ideal batter should not be too thick or too thin.
Step 12
Enhance the flavor and texture by adding your chosen toppings. Mix in finely minced pork (if using), thinly sliced onions, and a pinch of black pepper.
Step 13
Add a few drops of sesame oil for a nutty aroma and rich flavor.
Step 14
If you desire a deeper red color, add a little more gochugaru.
Step 15
Mix all the ingredients well until you have a uniform kimchi pancake batter. Ensure everything is thoroughly combined.
Step 16
Now it’s time to cook the pancake. Ensure the pan is well-oiled over medium heat.
Step 17
Ladle the kimchi batter onto the hot pan, spreading it out thinly. Avoid making it too thick, as this can prevent the inside from cooking thoroughly. Aim for an even, moderate thickness.
Step 18
Cook the kimchi pancake over medium-high heat for a crispy exterior and a perfectly cooked interior. Low heat will result in a soggy and doughy pancake, so proper heat control is crucial.
Step 19
Gently press down with a spatula to ensure even cooking. Flip the pancake once the edges are golden brown and cook the other side until equally browned. Your delicious Kimchi Jeon is ready to be enjoyed!
