Korean Kimchi Pancake Recipes

KIMCHI JUN (KIMCHI PANCAKE) AND DIPPING SAUCE

Steps:

• Stir together the kimchi, kimchi juice, flour, eggs, and green onion in a bowl.
• Heat vegetable oil over medium heat in a large skillet. Using about 1/4 cup of batter for each pancake, pour into skillet, spreading as thin as possible. Cook pancakes until set and lightly browned, turning once, 3 to 5 minutes per side. Season to taste with salt.
• Whisk together the rice vinegar, soy sauce, sesame oil, chili pepper flakes, and toasted sesame seeds. Serve with the pancakes.

KIMCHI PANCAKES

Steps:

• Drain kimchi thoroughly through a sieve and reserve the juice. Chop kimchi finely.
• Combine egg, 3 tablespoons kimchi juice, water, brown sugar, salt, and sesame oil in a large bowl. Whisk together. Add green onions and kimchi. Stir in flour just until combined.
• Heat oil in a skillet over medium-high heat. Add a few spoonfuls of pancake batter; any size pancake will do. Cook until edges are lightly browned, about 3 minutes. Flip and cook until crispy, 2 to 3 minutes more. Transfer pancake to a serving plate and repeat with remaining batter. Sprinkle bonito flakes on top.

KIMCHIJEON (KIMCHI PANCAKES)

Steps:

• Thinly slice the kimchi, about 1/2-inch thick. Cut the scallions into about 2-inch pieces. If the white part is thick, cut in half lengthwise. Thinly slice the onion.
• In a large bowl, combine the flour (or pancake mix) with the liquid from kimchi, the optional gochujang/gochugaru and egg, and water, a little bite at a time. Start with dissolving the gochujang with water, and mix everything together. Do not over mix.
• Add a little more water if the batter is too thick. The batter should flow easily from a spoon.
• Stir in the kimchi, scallions, onion and the optional protein of your choice.
• Heat one tablespoon of oil in a non-stick pan over medium heat. Ladle the mixture into the pan, and spread it evenly into a thin round shape. Cook until the edges turn light golden brown, about 3 minutes. Turn it over, and add more oil to the sides of the pan. Gently swirl the pan to distribute the oil under the pancakes. Press the pancake down with a spatula. Cook until the other side is nicely browned and crispy, 2 to 3 minutes.
• Repeat the process until there is no remaining batter. Serve hot with a dipping sauce, if desired.

KIMCHI PANCAKE (KIMCHIJEON: 김치전)

Steps:

• Combine the kimchi, kimchi brine, scallions, sugar, flour, and water in a medium bowl and mix well with a spoon
• Heat a 12-inch nonstick skillet over medium heat. (If you don't have a 12-inch skillet, use a smaller skillet to make 2 pancakes.)
• Add 2 tablespoons of the vegetable oil and swirl to coat the bottom of the pan.
• Pour the batter into the pan and spread it with the back of a spoon or a spatula to make a large circle.
• Cook until the bottom is golden brown and crisp, 3 to 5 minutes.
• Carefully turn the pancake over. Drizzle the remaining 2 tablespoons oil around the edges of the skillet, then lift the pancake with a thin spatula to allow the oil to run underneath and tilt the pan to spread it evenly.
• Cook until the bottom of the pancake is light golden brown and crisp, 3 to 5 minutes.
• Flip it one more time and cook for another minute.
• Slide onto a large serving platter and serve immediately.

9 DELICIOUS KOREAN PANCAKE RECIPES: CRISPY SPINACH PANCAKES

Steps:

• Cut spinach about 1.5-inch long pieces and place them in a large mixing bowl. Add the onion, salt, and 1 cup of flour to the spinach.
• Pour 1/2 cup of water and toss everything together by using a spoon or a tong. Add more flour and water if you prefer doughier pancakes. The batter consistency can be adjusted by your preference.
• Heat 1 tablespoon of oil in a skillet over medium heat. Place a spoonful of spinach batter in a hot skillet and fry for 2-3 minute or until golden and crispy. Flip to the other side and continue to fry for another 2-3 minute. If your skillet seems dry, drizzle more oil as needed.
• Serve the pancakes hot with the dipping sauce.
• To make the dipping sauce, combining the soy sauce, lemon juice, and toasted sesame seeds in a small mixing bowl.

KOREAN CHIVE PANCAKE (BUCHUJEON)

Steps:

• Clean chives and cut into 2 inch long pieces.
• Make batter by mixing flour, water, egg, salt and sugar. Whisk well until batter is smooth.
• In a mixing bowl, add chives and then pour batter but do it in gradual amounts to make sure you don't have too much batter.
• Heat frying pan on medium high heat. Add 2 tsp of vegetable oil for a 10 inch pan.
• When oil moves around freely like water, when swirled, pour chive pancake mixture and spread it out with spatula on pan. A mistake you can make here is to make the pancake too thick.
• Cook for about 2 min or until about 70% of surface looks cooked.
• While pancake is cooking, make a simple Dipping Soy Sauce and serve either with some sesame seeds or chopped green onions or chive flowers like I did here!
• Turn it over and add another 1~2 tsp vegetable oil around the edges of the pan. Cook for another 2 min or so until nicely browned.
• Transfer pancake onto a cutting board and cut into squares or diamonds. You can also just serve it whole and allow people to just cut it at the table.

KIMCHI PANCAKE

Steps:

• Mix shrimp, pork, garlic, soy sauce, mirin and black pepper in a mixing bowl. Set aside.
• Mix pancake flour, water and egg and whisk until well combined. Add kimchi and pork & shrimp mixture. Mix well with a spoon.
• Heat a large skillet over medium heat; add enough cooking oil to cover the skillet. Pour about a cup of batter and spread evenly around the pan. Cook 3 minutes or until the bottom of the pancake is golden brown and top of the pancake is settle. Then flip it over and cook another 3 minutes or until the pancake is fully cooked.
• Repeat with remaining batter. Serve with onion pickles or some cubed 1/4 of small onion in equal amount of soy sauce, vinegar and pinch of sugar for dipping sauce. Enjoy!

CRISPY KOREAN SEAFOOD PANCAKES - HAEMUL PAJEON

Steps:

• Mix the soy sauce, water, vinegar, minced garlic (and gochugaru / chilli powder if using) in a dipping bowl.
• Place the Korean pancake mix into a large bowl and top with the cold water and egg. Mix until batter is smooth. Add the seafood mix, spring onions, kimchi and cabbage to the batter and stir through until evenly mixed.
• Heat half the vegetable oil in a frying pan on high and then reduce heat to medium. Pour or ladle half the batter into the pan and press out to the edges. Cook until the bottom is golden brown, around 3-4 minutes.
• Flip the pancake and add a little more vegetable oil around the edges. Cook for another 3-4 minutes until the seafood has cooked through and the pancake is a delicious golden brown colour.
• Repeat for the second pancake. Serve hot with the dipping sauce.

KOREAN KIMCHI PANCAKE

Steps:

• Whisk together the flour, cornflour, baking powder and sea salt in a jug. Add the egg yolk, oil and 4 tablespoons of cold water and whisk to make a thick batter.
• Fold the kimchi and spring onion into the batter along with the kimchi juice.
• Heat a splash of oil in a non-stick frying pan over a medium-high heat. Add the pancake batter, pushing it out with a wooden spatula so it reaches the edges. Cook for a couple of minutes until the bottom of the pancake is golden brown and the top just starts to set, then turn it over and cook for a few more minutes until both sides are browned and crisp.
• Meanwhile, make the dipping sauce by whisking together all of the ingredients in a small bowl.
• Slide the pancake from the pan and cut into bite-sized strips. Serve with the dipping sauce.