Korean Kimchi Pork Jeon (Fermented Kimchi and Pork Crispy Pancake)
Quick answer
- Total time
- 38 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Well-fermented kimchi and pork shoulder are the backbone of this hearty Korean pancake.
Read more
Kimchi brine is mixed directly into the batter, intensifying both the crimson color and the tangy, fermented depth of flavor. A small amount of sugar balances the acidity, while green onion and onion distribute contrasting texture throughout each bite. Pressing the pancake flat in a generously oiled pan over high heat produces deeply caramelized, crispy edges. The kimchi should not be squeezed too dry before mixing in, since residual moisture keeps the interior soft and prevents the finished pancake from becoming dense. Pork shoulder should be cut into small pieces so it cooks through before the exterior over-browns. The kimchi's seasoning is assertive enough that no dipping sauce is required, making this a complete side dish on its own.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Lightly squeeze 250 g well-fermented kimchi, leaving some moisture, then chop it into 1-2 cm pieces.
Cut 180 g pork shoulder into small, thin pieces so it cooks through before the outside of the pancake darkens.
- 2Season
Slice 1 stalk green onion on the diagonal and cut 80 g onion into thin strips.
Keep 40 ml kimchi brine separate so it can season the batter evenly and give the pancake its deep reddish color.
- 3Prep
Whisk 180 g Korean pancake mix with 220 ml cold water and the 40 ml kimchi brine until no dry lumps remain.
The batter should flow loosely from the whisk, not sit thick and heavy in the bowl.
- 4Season
Add the kimchi, pork, green onion, onion, and 1 tsp sugar to the batter, then fold gently until evenly distributed.
Rest for 5 minutes so the mix hydrates and the sugar softens the sharp acidity.
- 5Control
Heat a pan well over medium-high heat, then add 4 tbsp cooking oil.
Spread the batter into a thin 18-20 cm round and press it lightly with a spatula so the edges contact the oil and crisp.
- 6Finish
After about 3 minutes, flip when the edges look firm and deep golden.
Cook the second side for 3-4 minutes until the pork is done, drain for 1 minute on paper towel, and serve hot.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Fermented kimchi and pork shoulder pancake intensified by tangy brine mixed into the batter.
- Finish cue
- Cook the second side for 3-4 minutes until the pork is done, drain for 1 minute on paper towel, and serve hot.
- Substitution
- Adjust water instead of salt based on kimchi salinity.
Troubleshooting While Cooking
Use these adjustments when the food is not behaving as expected.
- The batter should flow loosely from the whisk, not sit thick and heavy in the bowl.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
38min, 9 ingredients
Category median
30min, 8 ingredients
Based on 80 recipes
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