Two kinds of kimchi pancakes (Kimchijeon: 김치전)

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber and nutrients.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Chop 1 cup of kimchi into small pieces.

Add 2 tablespoons of chopped onion and 3 tablespoons of kimchi juice to the chopped kimchi.

Pour in 1/4 cup of water and add 1/2 teaspoon of salt and 1/2 cup of all-purpose flour, along with 1/2 teaspoon of sugar. Mix well.

Heat 2 tablespoons of grapeseed oil in a skillet over medium heat.

Pour the batter into the skillet, spreading it out to form a large pancake.

Cook for about 1.5 minutes, then flip the pancake and press it down to cook evenly.

Check if both sides are crispy and golden, then transfer to a serving plate to cool down.

For the second type, use whole kimchi leaves and layer with a mixture of 2 tablespoons of ground pork, 1 teaspoon of chives, 1 tablespoon of chopped onion, 1/4 teaspoon of salt, black pepper, and a little sesame oil.

Add 1 egg to the mixture and mix well, then add 1/2 cup of flour.

Place the meat mixture over the whole kimchi leaves and heat a pan with oil.

Cook until the meat is thoroughly cooked, then flip the pancake again to ensure even cooking.

Serve in pieces or cut as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens