Crispy Kimchi Jeon (Kimchi Pancake) for Drinks
A crispy kimchi jeon with shredded cabbage and squid to balance the sourness and add great texture.
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 kimchi jeon balances the sharp, sour flavor of aged kimchi by adding sweet cabbage and chewy squid for wonderful taste and texture. Consider the moisture in the kimchi when adjusting the amount of water in the batter, and spread it thin in a well-heated pan to get it extra crispy. It makes a perfect bar snack with makgeolli, as well as a great side dish or snack.
- Servings
- about 2–3 servingsOriginal: 2 pancakes, 25 cm across
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Ingredients
- Aged sour kimchi600 g
- Sugar1 tbsp
- Squid100 g (1 cup)
- Cabbage200 g (2 cups)
- Cheongyang chili pepper (hot green chili)2
Pancake batter
- Korean pancake mix (buchim-garu) (or deep-fried food (twigim))2 cups
- Cold water1–1 1/3 cups
- Gochugaru (Korean chili flakes)2 tbsp
- Very sour kimchi or aged kimchi has a strong flavor, so adding a bit of cabbage not only neutralizes the sourness but also gives it a great texture.
- Do not chop the kimchi too large; mix it with 1 tbsp sugar to neutralize the sour taste.
Steps
Chop the ingredients
Do not chop the kimchi too large; mix it with 1 tbsp sugar to neutralize the sour taste.
If the kimchi pieces are too large, the batter will not cling to them well, so chopping them finely improves binding and makes it easier to pan-fry.
Chop the squid into small pieces as well.
Chop the ingredients
Slice the cabbage into pieces similar in size to the kimchi, and finely mince the Cheongyang chili peppers.
Make the batter
Put all the sliced ingredients into a bowl and pour in 2 cups Korean pancake mix.
Pour in cold water, starting with about 1 cup, mix well, and check the consistency of the batter before adding 1/3 cup more to mix.
When making kimchi jeon batter, you need to use less water than for other pancakes to account for the moisture in the kimchi.
The color becomes lighter because of the cabbage, so add 2 tbsp gochugaru to bring out the color, and the batter is done.
Pan-fry
Heat the pan over high heat, drizzle generously with cooking oil, and spoon in the batter.
You need to hear a sizzling sound so it does not absorb too much oil and fries up crispy.
Spread it out thin and even, then lower the heat slightly so the entire pancake cooks evenly without burning.
Swirl the pan so the oil reaches the center to fry evenly, and once the bottom side seems cooked, flip it over.
Pour a bit of oil around the edges, swirl the pan so it flows toward the center, and press down firmly with a spatula to spread it thin and fry until crispy.
Finish
Kimchi jeon with cabbage is complete.
Because aged kimchi is used, the sourness is strong and pungent, but the sweetness and texture of the cabbage balance the kimchi flavor, making it much milder.
The little bits of sour kimchi and sweet cabbage pair wonderfully in both flavor and texture.
Ppunwife's tips
- If the kimchi pieces are too large, the batter will not cling to them well, so chopping them finely improves binding and makes it easier to pan-fry.
- When making kimchi jeon batter, you need to use less water than for other pancakes to account for the moisture in the kimchi.
- You need to hear a sizzling sound so it does not absorb too much oil and fries up crispy.
FAQ
Why should the kimchi be chopped into small pieces?
If the kimchi pieces are too large, the batter will not cling well together. Chopping them finely improves cohesion and makes the pancake much easier to pan-fry.
What is the benefit of adding cabbage to kimchi jeon batter?
The natural sweetness of the cabbage tempers the pungent sourness of aged kimchi and adds a delightfully crisp texture.
How do you make the pancake crispy?
Generously oil a well-heated pan over high heat and add the batter so it makes a distinct sizzle; this keeps it from soaking up too much oil and ensures crispiness. After flipping, swirl a little more oil around the edges so it reaches the center, and press down firmly with a spatula to spread it thin.
