Korean Kimchi Potato Jeon
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Chopped napa kimchi and grated potato share one batter, yet the kimchi's sour, fermented tang and the potato's mild sweetness stay distinct within the same pancake.
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Where kimchi juice meets the pan over medium-high heat, the edges darken into a toasty crust.
Ingredients
Instructions
- 1
Lightly squeeze 200 g napa kimchi so it is moist but not dripping, then chop it finely.
Thinly slice 40 g green onion and 1 Cheongyang chili, keeping the cuts small so the pancake spreads evenly.
- 2
Peel 300 g potatoes and grate them finely on a grater.
Set the grated potato in a strainer for about 2 minutes, catching the liquid below so the starch can settle instead of being lost.
- 3
Carefully pour off only the clear potato water, leaving the settled starch behind.
Mix the grated potato, saved starch, 120 g pancake mix, and 120 ml water first until no dry pockets remain.
- 4
Add the kimchi, green onion, Cheongyang chili, 0.5 teaspoon sugar, and 0.3 teaspoon salt.
Fold gently until the batter runs slowly from a spatula, not watery and not stiff.
- 5
Heat the pan well over medium-high heat, then add 3 tablespoons cooking oil.
Spread the batter thinly and fry for 3-4 minutes, until the edges look set and the underside releases cleanly.
- 6
Flip in one motion when the bottom is golden and crisp.
Cook for another 2 to 3 minutes, then serve when the kimchi edges deepen in color and the center is cooked.
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