SIMPLY KOREAN: How to make the crispiest ever Kimchi pancake 'KIMCHI JEON' 김치전

pork belly

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner and more affordable.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber, while cornstarch is a budget-friendly thickener.

kimchi

🥗Healthier: fermented vegetables

💰Cheaper: sauerkraut

Fermented vegetables provide similar tangy flavors.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is more cost-effective.

Start by cutting asian chives into two-inch pieces.

Chop shallot, carrot, zucchini, and red chili.

Rehydrate dried shiitake mushrooms and chop them.

In a mixing bowl, combine 2 parts all-purpose flour, 1 part rice flour, and 0.5 parts cornstarch.

Add salt to the flour mixture and mix well.

Gradually add water while whisking to avoid lumps, ensuring the batter is semi-thick but still loose.

Mix in ground pork for added flavor and crispiness, if desired.

Let the batter sit for about 5 minutes to allow moisture from the vegetables to be absorbed.

Prepare a dipping sauce by chopping fresh scallions, adding minced garlic, soy sauce, rice vinegar, sesame oil, red chili flakes, and sesame seeds.

Heat oil in a skillet over medium heat.

Use a measuring cup to pour batter into the skillet, ensuring consistent size for the pancakes.

Cook for 4-5 minutes until the edges are crispy and the bottom is golden.

Carefully flip the pancake and cook the other side until golden, about 4-5 minutes more.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens