kimchi pancake (kimchi jeon) • here I combined tips I learned from @추추의 한끼식사, @백종원 PAIK JONG WON & bunch of other YouTube videos on how to make the best kimchi pancake!
You might think a kimchi pancake is pretty straightforward but it’s actually pretty hard to nail the delicious texture that’s crispy (basak basak) on the outside and moist (chok chok) on the inside. Here’s the ingredient ratio and some things to look out for:
1 cup GOOD kimchi (my current fav linked in bio)
1/2 cup flour
1/3 cup potato starch or corn starch
1/2 cup soju
1/2 cup water
1/2 Tbsp gochugaru (coarse)
1 large spoonful of ground pork
💡mix the dry ingredients with your kimchi first before adding the wet ingredients!
💡adding soju helps the pancake crisp up more quickly (but of course, you can just use water). And it tastes the same
💡use generous amounts of oil in the pan, and add the batter when the pan is hot. Spread the batter as thinly as possible. It’s ok to end up with some holes
💡before flipping, swirl the pancake so the oil spreads evenly
💡fry 3-4 minutes on medium-high heat, flip multiple times as needed
💡feel free to add additional ingredients of your choice! Like scallions, sliced peppers🌶️, or shrimp
After countless attempts, I've gathered my top secrets to consistently achieve that perfect kimchi jeon everyone raves about – one that truly shines in a 'close up' photo! You know, the kind that’s beautifully golden and basak basak (crispy) on the outside, yet wonderfully chok chok (moist) and flavorful on the inside. It's more than just mixing ingredients; it's about technique. One of my biggest takeaways for ultimate crispiness is truly embracing the heat and oil. Don't be shy with the oil; it's what gives that irresistible crunch! Make sure your pan is hot enough before pouring in the batter – a good test is to flick a tiny bit of water in; if it sizzles instantly, you’re good to go. I've found that a well-seasoned cast iron pan works wonders for even heat distribution, contributing to that perfect golden-brown crisp. When you swirl the pancake before flipping, you're not just spreading oil; you're ensuring the edges get equally browned and *crunchy*. This makes a huge difference compared to just letting it sit. Another game-changer for me was understanding the role of starches and *soju*. While the recipe calls for *potato starch*, experimenting with a mix of potato and corn starch can yield slightly different crispy textures. The soju isn't just for flavor; it really aids in achieving that quicker, drier crisp. If you prefer not to use alcohol, simply increasing the water slightly and ensuring a very thin batter will help, but the soju gives it that extra edge I swear by. Remember to mix your dry ingredients with the kimchi first – this helps coat the cabbage pieces evenly and prevents a gummy texture when wet ingredients are added. For that 'close up' perfection, presentation matters! Once your kimchi jeon is beautifully fried, don't just plop it on a plate. Slice it neatly, arrange it artfully, and consider a sprinkle of fresh scallions or a few sesame seeds for a pop of color and extra flavor. I often whip up a simple dipping sauce – a mix of soy sauce, rice vinegar, a dash of sesame oil, and a pinch of gochugaru (the coarse kind adds great texture!) – which elevates the whole experience. And what about making it a more substantial 'kimchi cake' meal? While my recipe includes ground pork for a savory touch, feel free to get creative! I've had amazing results adding thinly sliced squid or small shrimp for a seafood twist. Sometimes, I’ll throw in extra veggies like julienned carrots or onions for more texture and nutrients. This turns it from a simple snack into a satisfying main course. Don't be afraid to adjust the gochugaru level to your spice preference, especially if you like a fiery kick! Making kimchi jeon is an art, but with these extra tips, you'll be serving up restaurant-quality pancakes in no time.
can't wait to try this, ty!