Korean Chive Kimchi Jeon (Spicy Fermented Kimchi Pancake)

Name: Korean Chive Kimchi Jeon (Spicy Fermented Kimchi Pancake)
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2 servings
Cuisine: Korean
Ingredients: aged kimchi 180 g; garlic chives 80 g; Korean pancake mix 120 g; water 140 ml; kimchi brine 40 ml; onion 50 g; hot green chili 1 ea; cooking oil 2 tbsp; sugar 0.5 tsp; salt 0.25 tsp

Whisk 120 g pancake mix with 140 ml cold water and 40 ml kimchi brine until smooth, then fold the vegetables in just 2 to 3 times, since overmixing makes the pancake chewy. A pan that is not well preheated lets the jeon absorb too much oil, so heat it thoroughly over medium-high first. Spread half the batter in a thin layer, flip once the edges are deep brown and crisp, and cook 2 to 3 more minutes.

Quick answer

Total time: 27 min
Level: Easy
Servings: 2 servings
Ingredients: 10

About this dish

Well-aged sour kimchi, garlic chives and thinly sliced cheongyang chili go into a batter that also takes 40 ml of kimchi brine, which turns it red before it ever reaches the pan.

Ingredients

servings

IngredientAmount

hot green chili1 ea

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Instructions

6 steps

1

Knock off the excess filling from 180g aged kimchi and chop finely, cut 80g chives into 4cm pieces, and thinly slice 50g onion and 1 Korean chili pepper so each ingredient is ready separately.
2

In a bowl, whisk 120g pancake mix with 140ml cold water and 40ml kimchi brine until completely smooth, then stir in half a teaspoon of sugar and a quarter teaspoon of salt to balance the seasoning.
3

Add kimchi, chives, onion, and chili to the batter all at once and fold just 2 to 3 times with a spatula so ingredients are evenly spread, avoiding overmixing so the chives keep their shape.
4

Heat a pan thoroughly over medium-high, add 1 tbsp oil, spread half the batter in a thin layer, and wait without touching until you clearly hear the oil sizzling along the edges.
5

When the edges turn a deep brown and feel crisp, flip in one clean motion and cook 2 to 3 more minutes, then repeat the entire process with the remaining batter to make a total of 2 pancakes.
6

Rest the finished pancakes on a paper towel for 30 seconds to drain excess oil, cut into serving pieces, and plate immediately while the fermented tang of the kimchi is still bright.