Crispy Kimchi Jeon (Kimchi Pancake) with Chives
A crispy Korean savory pancake made with tangy aged sour kimchi, fragrant garlic chives, and potato starch for extra crispiness without getting soggy.
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 pancake uses plenty of garlic chives to balance the sourness of aged kimchi with a fresh aroma. Mixing Korean pancake mix with potato starch, anchovy broth, and kimchi brine creates a deep savory flavor and a delightfully crisp texture. Pan-fried over high heat with plenty of oil, it makes a great snack or pairing with makgeolli.
- Servings
- about 4–5 servingsOriginal: 4 pancakes, 25 cm across
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Ingredients
- Aged sour kimchi700 g
- Garlic chives (buchu)1/2 bunch, 500 g
- Cheongyang chili pepper (hot green chili)4
Pancake Batter
- Korean pancake mix (buchim-garu) (or deep-fried food (twigim))3 1/2 cups
- Potato starch1/3 cup
- Anchovy broth3 cups
- Kimchi brine1/2 cup
- Cold water can be used instead of anchovy broth.
- If making the batter with frying mix, you do not need to add potato starch because it already has a high starch content.
Steps
Prepare the ingredients
About 2 quarters of aged sour kimchi (700g), 1/2 bunch of garlic chives (500g), and 4 Cheongyang chili peppers.
The ingredients are truly simple.
Chop the ingredients
Chop the kimchi as finely as possible so the batter coats it well, helping the pancakes cook easily without tearing.
You can cut the garlic chives to about the same length as the kimchi, or a bit longer.
Finely chop the spicy Cheongyang chili peppers. Add all the chopped ingredients to a bowl.
Make the batter
Pour in 3 1/2 cups of Korean pancake mix, 3 cups of anchovy broth (=cold water), 1/3 cup of potato starch, and 1/2 cup of kimchi brine, then mix well.
If using frying mix, you do not need to add starch since it already has a high starch content.
When using Korean pancake mix, adding a small amount of potato starch at roughly a 1:5 ratio gives you much crispier pancakes.
I added a bit of kimchi brine to enhance the savory flavor, season the batter, and give it a lovely color.
Pan-fry
Heat the pan over high heat, then add plenty of oil.
When the batter hits the pan, you must hear a brisk sizzling sound so it cooks up crispy rather than soggy.
Ladle in about two ladles of batter, spread it out evenly, reduce the heat to medium, and swirl the pan so the oil coats everything evenly, cooking it until golden and crispy.
Finish
Since garlic chives are so tender, I made these kimchi pancakes with a generous amount.
The subtle scent of chives paired with the tangy, crunchy kimchi is fantastic.
I made more pancakes than usual to use up some aged sour kimchi and shared them with neighbors.
Even without any seafood, they were completely satisfying and delicious.
I think it is because the anchovy broth and kimchi brine provide a clean, rich savory depth.
Ppunwife's tips
- Chop the kimchi as finely as possible so the batter coats it well, helping the pancakes cook easily without tearing.
- When using Korean pancake mix, adding a small amount of potato starch at roughly a 1:5 ratio gives you much crispier pancakes.
- When the batter hits the pan, you must hear a brisk sizzling sound so it cooks up crispy rather than soggy.
FAQ
Is there a secret to making the batter extra crispy?
When using Korean pancake mix, mixing in a little potato starch at about a 1:5 ratio makes it much crispier. However, if you use frying mix, it already has a high starch content, so you do not need to add extra.
How can I keep the pancakes from turning soggy while pan-frying?
Heat the pan thoroughly over high heat and add plenty of oil. Make sure you hear a distinct sizzle when the batter hits the pan so it turns out crispy rather than soggy.
Can I substitute cold water if I don't have anchovy broth?
You can easily substitute an equal amount of cold water for the anchovy broth when making the batter.
Is there a specific reason to chop the kimchi finely?
Chopping the kimchi finely ensures the batter coats it evenly, preventing the pancake from tearing and making it much easier to shape while frying.
