🇰🇷 South KoreaCatalog recipe
Sour, well-aged kimchi folded into a thin batter and fried until the edges turn lacy and brown — the pancake built specifically for kimchi past its prime.
For 4 servings.
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Whisk the flour, potato starch, egg, cold water and 2 tablespoons of the reserved kimchi juice into a thin batter.
Fold in the chopped kimchi and spring onion.
Heat 2 tablespoons of the oil in a frying pan over medium-high heat until shimmering.
Pour in half the batter, spreading it thin with the back of a spoon, and fry until the underside is deep golden and lacy at the edges, about 4 minutes.
💡 Press the pancake flat once or twice with a spatula — it crisps more evenly against the hot pan.
Flip, add a little more oil around the edges, and fry 3 minutes more until crisp on both sides.
Repeat with the remaining batter and oil.
Cut into wedges and serve hot with a dipping sauce of soy sauce and rice vinegar.
Kimchijeon belongs to Korea's wider family of jeon, the pan-fried dishes eaten on rainy days and at ancestral rites, but it exists mainly to use up kimchi that has fermented past the point of being pleasant eaten raw. The sourness that would be a flaw in a fresh side dish becomes the pancake's main appeal once it hits hot oil. It is judged mostly by how lacy and crisp the edges turn out, not by what's folded inside.
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