Savory Namul Kimchi Jeon: A Delicious Way to Use Leftover Korean Side Dishes
Savory Namul Kimchi Jeon: A Delicious Way to Use Leftover Korean Side Dishes
Transforming Leftover Namul into a Fantastic Jeon (Pancake)! Simple and Tasty Recipe for Utilizing Holiday Leftovers
After the holidays, your refrigerator is often filled with leftover namul (seasoned Korean vegetable dishes). Are you wondering what to do with them? Worry no more! Today, I’ll show you how to create a simple yet impressive ‘Namul Kimchi Jeon’ using those leftover namul. It’s a magical recipe where your forgotten namul transforms into a spicy and savory delicacy by meeting kimchi. The crispy texture combined with the rich aroma of the vegetables creates a perfect dish, not just as a side for rice, but also ideal for a rainy day with a glass of makgeolli (Korean rice wine)!
Ingredients- 50g finely chopped seasoned chwinamul (Aster scaber)
- 30g finely chopped seasoned spinach
- 50g finely chopped seasoned sweet potato stems
- 50g finely chopped seasoned dried greens (siraegi)
- 4 finely chopped napa cabbage kimchi leaves
- 300g pancake mix (buchim garu)
- 200ml water
- 1 egg
- Generous amount of cooking oil
Cooking Instructions
Step 1
These are my mother’s homemade namul dishes, leftover from a delicious feast during Jeongwol Daeboreum (the first full moon of the lunar new year). I’m going to use these to create a special dish.
Step 2
For this Namul Kimchi Jeon, I’ve used seasoned chwinamul, spinach, sweet potato stems, and siraegi. Feel free to use any variety of namul you have at home, in the amounts you prefer. Finely chop the namul with a knife as much as possible. This ensures it mixes well with the batter and results in a tender texture. I used 50g each of chwinamul, sweet potato stems, and siraegi, and 30g of spinach.
Step 3
In a deep bowl, add 300g of pancake mix. Pour in 200ml of water. Start by making a slightly thick batter, not too watery. Mix well with chopsticks or a whisk until there are no lumps.
Step 4
To achieve the perfect batter consistency, crack in 1 egg. The egg will make the batter smoother and add a richer flavor. The ideal consistency is when the batter drips slowly and steadily from a ladle, not too thick and not too thin. If it’s too watery, the pancake might tear, so adjust the water amount based on the batter’s texture.
Step 5
Now, add the finely chopped namul you prepared to the batter and mix evenly. Stir well to ensure the fragrant flavor and texture of the namul are evenly distributed throughout the batter.
Step 6
Add finely chopped kimchi leaves to the batter for a spicy kick. I used 4 napa cabbage kimchi leaves from this year’s kimchi. The spiciness and crunch of the kimchi will significantly enhance the flavor of the jeon.
Step 7
Heat a pan with a generous amount of cooking oil over high heat until it’s well-heated. Once the pan is hot, reduce the heat to medium-low. Ladle the batter onto the pan to form round pancakes of your desired size. Cooking over high heat can burn the outside while leaving the inside uncooked, so pay close attention to the heat control.
Step 8
Look at these beautifully cooking Namul Kimchi Jeon! I made them small at first, fearing they might not turn out well, but they came out so perfectly! My husband was surprised, asking if I was making kimchi jeon. Coincidentally, it started raining, and kimchi jeon came to mind. It was also a good opportunity to get him to eat some namul. Haha.
Step 9
Since the namul itself was already seasoned and the kimchi was perfectly spicy, there was absolutely no need for extra seasoning. Yet, the salty and spicy taste is exquisite! The pitter-patter of the rain outside, combined with the wonderful aroma of frying oil, creates an incredible atmosphere. It’s a taste that perfectly matches this kind of weather. ♥
Step 10
Initially, I only made two pancakes to taste. Visually, you can hardly tell that namul is included, can you? It’s a visually appealing jeon that anyone would love.
Step 11
Dipping a piece in soy sauce, I tasted it. The crunch of the kimchi and the tender texture of the sweet potato stems inside the jeon create a fantastic harmony! If I had made it without kimchi, it would have been an excellent snack for children. Thanks to the namul, we can enjoy an even healthier and more abundant flavor. 😉
Step 12
My husband, not even realizing there was namul in it, praised it highly and ate it all! If you’re wondering how to use up leftover namul after holidays or special occasions, I highly recommend trying this spicy and savory Namul Kimchi Jeon recipe, especially perfect for a rainy day like today. You won’t regret it! ♥
