Kimchi Pancakes (Kimchijeon)

Crispy, savory Korean pancakes loaded with tangy kimchi.

Ingredients

• 1 cup chopped kimchi + 2 tbsp kimchi liquid
• 3/4 cup flour
• 1/2 cup water
• 1 egg
• 2 scallions, sliced
• Oil for frying
• Dipping sauce: soy sauce + rice vinegar + sesame oil + scallion

Method

1. Mix flour, water, egg, kimchi liquid into a batter. Fold in kimchi and scallions.

2. Heat oil in a nonstick skillet over medium-high. Pour half the batter, spread thin.

3. Cook 3 min until bottom is golden and crispy. Flip, cook 2 min more.

4. Cut into wedges. Serve with dipping sauce.

What You're Practicing

• Older, more fermented kimchi works best — it's more sour and flavorful.
• Press the pancake flat with a spatula for maximum crispiness.