pov: when girlfriend craves for kimchi jeon
Something about making kimchi pancake from the kimchi you make yourself just make it so much cooler 😂
Here’s how she made it:
• Cut kimchi into bite sizes
• Add all-purpose flour + rice flour (1:1 ratio), chicken powder, and cold water. Make sure it’s not too watery
• Fry it with a lot of oil and flip once the bottom side gets brownish
• For the sauce add 1 tsp gochugaru, 1 tsp sugar, 1 tsp sesame seed, 2 tbsp soy sauce, and 1 tsp sesame oil
One of the secrets to an amazing kimchi jeon is balancing the batter consistency—it shouldn’t be too watery to ensure a crispy texture after frying. Using a mixture of all-purpose and rice flour in equal parts helps achieve this perfect bite. Adding chicken powder gives a subtle umami punch that enhances the kimchi flavor. When frying, a good amount of oil is essential; this prevents sticking and creates a golden brown crust. Make sure to flip the pancake only once the bottom side is nicely browned, so it holds together well. For the dipping sauce, combining gochugaru, sugar, sesame seeds, soy sauce, and sesame oil creates a sweet-spicy-savory combination that perfectly complements the pancakes. I personally like to adjust the sugar and gochugaru levels based on how spicy or sweet I’m feeling that day. If you’re new to kimchi jeon, starting with homemade or well-fermented kimchi really lifts the overall dish—giving you that tangy, lively flavor that makes every bite exciting. Plus, having someone to flip the pancakes with you, like in the cute image captioned 'Her: "Can you flip for me?"', makes the cooking process more fun and engaging!