Crispy and Chewy Kimchi Jeon (Kimchi Pancake) with Grated Potato
A kimchi pancake made crispy and chewy with reduced flour, using the natural starch and moisture from grated potatoes.
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 is mixed without any water, using freshly grated potato and all of its natural juice instead. The potato starch binds the batter so you can cut down on flour while getting an extra chewy, crispy texture. The subtle nutty savoriness of potato pairs wonderfully with aged sour kimchi, making it a great snack or accompaniment to drinks.
- Servings
- about 2–3 servingsOriginal: 2 pancakes, 21 cm across
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Ingredients
- Aged sour kimchi500 g
- Sugar1/2–1 tbsp
- Potato2, 350 g (large, or medium)
- White part of large green onion (daepa)
- Cheongyang chili pepper (hot green chili)2
Pancake batter
- Korean pancake mix (buchim-garu) (or frying mix (twigim-garu), flour)1 cup
- Gochugaru (Korean chili flakes)1 tbsp
- Adjust the amount of sugar depending on how sour your kimchi is.
Steps
Prepare the ingredients
Use 1/4 head of pleasantly sour kimchi from last year's batch, squeezed lightly of its juice.
I used 1 large potato, which weighs about the same as 2 medium ones.
The aroma of large green onion enhances the flavor of sour kimchi, and Cheongyang chili pepper adds a pleasant kick for a delicious kimchi pancake.
Chop the ingredients
Finely chop the aged sour kimchi, thinly slice the large green onion, and cut the Cheongyang chili peppers in half lengthwise and chop finely.
To balance the acidity of the sour kimchi, I mixed in 1/2 tbsp of sugar in advance.
Adjust the amount of sugar depending on how sour your kimchi is.
Grate the potato
Finely grate the potato on a box grater; you will pour both the grated pulp and all the liquid straight into the batter.
Using the natural juice from the potato instead of water makes the pancake richer in flavor and nuttier.
Mix the batter
Add the grated potato along with its liquid to the kimchi, and make sure to scrape in any settled starch as well.
Add the large green onion, Cheongyang chili pepper, and 1 cup of Korean pancake mix (buchim-garu) (or flour or frying mix), then mix everything together.
The starch in the potato provides great binding power, so cutting the usual amount of pancake mix in half is plenty.
At the end, I mixed in 1 tbsp of gochugaru (Korean chili flakes) to give it a richer red color.
Pan-fry
Heat the pan over high heat, add a generous amount of oil, and spread the batter out evenly.
Lower the heat to medium and flip when the inside is cooked through and the bottom is crispy and light golden brown.
Drizzle oil on the other side as well and swirl the pan so the oil coats evenly, pan-frying until crispy.
Finish
The kimchi pancake is done.
New-crop potatoes around this time are full of starch, nutty, and truly delicious, so be sure to grate some into your kimchi pancake.
You can taste the subtle savoriness of the potato, and it is crispy and chewy without being salty—the seasoning is spot on.
This kimchi pancake naturally makes you crave a glass of makgeolli.
Ppunwife's tips
- Grating potato into the batter cuts the flour by half and makes a pancake batter with the perfect consistency without adding any extra water.
- Using the natural juice from the potato instead of water makes the pancake richer in flavor and nuttier.
- The starch in the potato provides great binding power, so cutting the usual amount of pancake mix in half is plenty.
- Lower the heat to medium and flip when the inside is cooked through and the bottom is crispy and light golden brown.
FAQ
Do I need to add any water to the batter?
No water is needed. The grated potato pulp, its liquid, and the settled starch provide all the moisture the batter needs.
Can I use another flour instead of Korean pancake mix?
Yes, you can substitute an equal amount of all-purpose flour or frying mix (twigim-garu) for the Korean pancake mix.
How do I balance the flavor if the kimchi is too sour?
To mellow out and balance the flavor of aged sour kimchi, mix in about half a tablespoon to one tablespoon of sugar to adjust.
What is the heat control tip for frying it crispy?
Generously oil a well-heated pan over high heat, spread out the batter, then reduce to medium heat so it cooks through until the bottom turns light golden brown before flipping.
