Crispy Gajuk Namul Kimchi Jeon (Toon and Kimchi Pancake)
A special savory pancake made crispy with tangy aged sour kimchi and aromatic gajuk-namul (Chinese toon shoots).
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This savory pancake harmoniously pairs tangy aged sour kimchi with aromatic, in-season spring gajuk-namul (Chinese toon shoots). Using cold water keeps the outside crisp, and frying in a well-heated pan over high heat brings out the best texture. With its distinctive flavor, it makes a wonderful snack or anju (drinking snack) with makgeolli.
- Servings
- about 2 servingsOriginal: 2 pancakes, 20 cm across
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Aged sour kimchi300 g
- Gajuk-namul (Chinese toon shoots)100 g
Batter
- Korean pancake mix (buchim-garu) (or frying mix (twigim-garu))1 cup
- Cold water1/2 cup
- Gochugaru (Korean chili flakes)1 tbsp
- The toon shoots were tender, so I only trimmed off the tough bottom ends. Any thick stems that do not snap cleanly are tough and should be removed. Swirl gently in water two or three times to rinse thoroughly, then drain.
- If your kimchi is very sour, mix the kimchi separately with a little sugar to balance the acidity.
Steps
Prepare the toon shoots
The toon shoots were tender, so I only trimmed off the tough bottom ends.
Any thick stems that do not snap cleanly are tough and should be removed.
Swirl gently in water two or three times to rinse thoroughly, then drain.
Chop the ingredients
Finely chop the toon shoots and aged sour kimchi into bite-sized pieces.
If your kimchi is very sour, mix the kimchi separately with a little sugar to balance the acidity.
Make the batter
In a bowl, add the kimchi, toon shoots, 1 cup Korean pancake mix (buchim-garu) (or frying mix), and 1/2 cup cold water, then mix gently.
For pancakes or fried dishes, colder water makes the result crispier.
The batter looked a bit pale, so I added 1 tbsp gochugaru (Korean chili flakes) and mixed it in.
Pan-fry the pancakes
Heat a pan over high heat and add a generous amount of oil; you should hear a sizzling sound when the batter hits the pan so the pancake turns out crispy rather than soggy.
While spreading the batter, lower the heat to medium so it does not burn, and swirl the pan occasionally to help the oil absorb evenly.
Once flipped, press down gently as it cooks, and add a little more oil while swirling the pan frequently so the oil reaches the center of the pancake.
Finish
Once both sides are golden brown and crispy, it is ready to serve.
Ppunwife's tips
- When making kimchi jeon, using tangy kimchi makes it much tastier.
- For pancakes or fried dishes, colder water makes the result crispier.
- Heat a pan over high heat and add a generous amount of oil; you should hear a sizzling sound when the batter hits the pan so the pancake turns out crispy rather than soggy.
- Once flipped, press down gently as it cooks, and add a little more oil while swirling the pan frequently so the oil reaches the center of the pancake.
FAQ
Can I use another flour instead of Korean pancake mix?
You can substitute an equal amount of frying mix (twigim-garu) for the Korean pancake mix.
What should I do if the kimchi is too sour?
If the kimchi is overly sour, mixing in a little sugar before adding it to the batter will gently mellow out the acidity.
Is there a trick to making the pancake crispy rather than soggy?
Using cold water in the batter and pouring it into a well-heated pan with plenty of oil over high heat will make it crispy.
How do I trim thick toon shoots stems?
It is best to remove any thick stems that feel tough or do not snap cleanly when bent by hand.
