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
Pork shoulder turns an ordinary kimchi pancake into something more filling.
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The meat has to be sliced thin and small; larger pieces stay raw in the middle while the outside burns. The kimchi is squeezed only lightly, leaving a little juice behind, and it seasons the pancake well enough that no soy dipping sauce is set out.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
After about 3 minutes, flip when the edges look firm and deep golden.
- 7
Cook the second side for 3-4 minutes until the pork is done, drain for 1 minute on paper towel, and serve hot.
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