Kimchi Pancakes (Kimchijeon) with Dipping Sauce Recipe
Crispy and flavorful Korean kimchi pancakes complemented by pancake dipping sauce! Simply delightful!
Equipment
- Mixing bowls & spoons
- Skillet/ Frying pan and turner
- Measuring cup and spoons
Ingredients
Kimchi pancake batter:
- 250 grams kimchi, well fermented and chopped into bite size
- 2 tablespoons kimchi brine/ juice
- 1 small onion, chopped
- 2-3 stalks green onions or spring onions
- ¼ cup cornstarch or corn flour
- ½ cup all-purpose flour
- ½ cup water
- ½ teaspoon sugar
- canola oil or vegetable oil, for frying
Dipping Sauce:
- 1 tablespoon soy sauce
- 1 tablespoon vinegar
- 1 tablespoon water
- ½ teaspoon sugar
- ½ teaspoon sesame oil -- optional
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon roasted sesame seeds
Instructions
- In a large bowl, combine kimchi, kimchi brine/juice, chopped onion, green onions, cornstarch, all-purpose flour, water and sugar. Mix until well blended.
- In a skillet, heat around 1-2 tablespoons of oil. Pour around 1/3 cup of the pancake batter and spread evenly and thinly over the oil. Fry the pancake for at least 2-4 minutes or until edges turn light golden brown. Then flip it over by tossing it or by using a turner. Do this to the remaining pancake batter.
- Alternatively, you can use a large skillet. Heat around 1-2 tablespoons of oil. Pour the whole pancake batter into the pan. Spread it evenly and thinly covering the whole skillet. Cook for around 3-5 minutes or until edges becomes golden brown and flip it over. Drizzle more oil on the sides of the pan, lift the pancake and swirl the pan to distribute the oil under the pancake. Place in a wire rack or plate with paper towel to drain excess oil.
- To make the dipping sauce: combine soy sauce, vinegar, water, sugar, sesame oil (if using), salt, pepper and sesame seeds. Stir until well combined.
- Place pancake in a large plate and serve hot with the dipping sauce.
- Share and enjoy!
