---
title: Kimchijeon (Crispy Kimchi Pancake)
servings: 4
prep time: 10 minutes
cook time: 12 minutes
source: https://mycibora.com/recipes/kimchijeon
---

Gather @all-purpose flour{100%g} and @vegetable oil{4%tbsp}.

Whisk the flour, @potato starch{30%g}, @egg{1}, cold @water{100%ml} and 2 tablespoons of the reserved @kimchi{300%g} juice into a thin batter.

Fold in the chopped kimchi and @spring onion{2%stalk}.

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. ~{4%minutes}

Flip, add a little more oil around the edges, and fry 3 minutes more until crisp on both sides. ~{3%minutes}

Repeat with the remaining batter and oil.

Cut into wedges and serve hot with a dipping sauce of @soy sauce{2%tbsp} and @rice vinegar{1%tbsp}.