Korean Chive Kimchi Jeon (Spicy Fermented Kimchi Pancake)
Buchu-kimchi-jeon is a Korean pancake combining well-fermented aged kimchi and garlic chives in a batter made with cold water and a splash of kimchi brine. The brine does double duty: it tints the batter red and infuses it with the deep, tangy umami that only long-fermented kimchi produces. Cold water is essential here because it limits gluten development, resulting in a shatteringly crisp exterior rather than a chewy one. Thinly sliced hot green chili adds a sharper heat on top of the kimchi's sour spiciness, and the pancake must be cooked on a well-preheated pan over medium-high heat until the edges darken to a deep golden brown.
Adjust Servings
Instructions
- 1
Drain excess filling from aged kimchi and chop finely. Cut chives into 4 cm pieces, then thinly slice onion and chili.
- 2
In a bowl, whisk pancake mix, cold water, and kimchi brine until smooth. Add sugar and salt to season.
- 3
Add kimchi, chives, onion, and chili to the batter and fold gently so ingredients are evenly distributed.
- 4
Heat a pan over medium-high heat with 1 tbsp oil, then spread half of the batter thinly.
- 5
When edges crisp up, flip and cook 2–3 minutes more. Repeat with remaining batter to make 2 pancakes.
- 6
Rest pancakes on paper towel for 30 seconds to remove excess oil, slice, and serve immediately.
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