Kimchi Jeon
Korea's most beloved savoury pancake — a crispy, tangy, deeply flavoured pancake made with well-fermented kimchi, spring onions and a simple batter. Thicker than a crepe, thinner than a fritter. Best eaten in the rain.
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Chop kimchi into 2 cm pieces. Combine flour, rice flour, kimchi juice, cold water and sugar. Mix until just combined — a few lumps are fine; do not overmix.
About 5 min
Fold in the kimchi pieces and spring onions. The batter should be thick but pourable.
About 11 min
Heat 2 tbsp oil in a 24–26 cm non-stick pan over medium-high heat until shimmering. Pour in the batter and spread evenly to the edges. Press down firmly with a spatula.
About 11 min
Cook 4–5 minutes without moving until the bottom is deeply golden and crispy (you can see the colour through the edges). Drizzle additional oil around the edges and under the pancake.
About 11 min
Flip with confidence. Press down again. Cook 3–4 minutes until the second side is equally crispy.
About 11 min
Slide onto a cutting board. Cut into pieces. Mix dipping sauce ingredients. Serve immediately — the jeon loses its crispness as it cools.
About 3 min
Nutrition per serving (estimate)
- Calories
- 280
- Protein
- 8 g
- Carbs
- 42 g
- Fat
- 10 g
- Fibre
- 3 g
- Sugar
- 4 g
- Sodium
- 880 mg
Contains: gluten, soy, sesame
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Recipe by Boon Tools.