HOW TO MAKE: KIMCHI PANCAKE WITH PORK BELLY + GREEN ONION | KIMCHI JEON | KIMCHI BUCHIMGAE | 김치전

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: rice flour

Whole wheat flour adds fiber while rice flour gives a gluten-free option.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

egg

🥗Healthier: flaxseed meal

💰Cheaper: silken tofu

Flaxseed meal provides binding without cholesterol, while tofu is a budget-friendly alternative.

green onions

🥗Healthier: chives

💰Cheaper: leeks

Chives offer a similar flavor profile, while leeks are often less expensive.

Chop kimchi into small pieces and set aside.

In a mixing bowl, combine flour, water, and salt until smooth.

Add chopped kimchi and sliced green onions to the batter and mix well.

Add diced pork belly to the batter and mix until combined.

Heat vegetable oil in a skillet over medium heat until shimmering.

Pour half of the batter into the skillet, spreading it evenly.

Cook until the edges are crispy and the bottom is golden, about 3-4 minutes.

Flip the pancake carefully and cook the other side until golden, about 3-4 minutes more.

Transfer the pancake to a plate and repeat with the remaining batter.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens