Easy Korean Kimchi Pancakes
Whenever I travel to Korea or visit a Korean restaurant, there are two dishes I always make sure to try: kimchi jeon (korean kimchi pancakes) and mul-naengmyeon (cold noodle). I love Korean food, both from South Korea and the former Soviet republics, but these are my absolute favorites.
Kimchi jeon is the simplest dish you can make, and it has become a breakfast staple in our home. After experimenting with many variations to achieve the perfect level of crispiness, I found that the simplest version is the best. No eggs, water, or baking soda—just kimchi, kimchi juice, flour, and a dash of ice-cold soju or vodka. This is all you need for the best breakfast food.
I do make my kimchi at home (here is the recipe) and I prefer to use more mature kimchi for the pancakes.
Kimchi pancakes (Kimchi jeon)
Ingredients
Kimchi Pancakes:
- 1 cup kimchi with juice
- 1/2 cup flour
- 1 tsp ice-cold vodka
- Oil for frying
Dipping Sauce:
- 2 Tbsp sugar
- 4 Tbsp soy sauce
- 4 Tbsp water
- 4 Tbsp rice vinegar or white vinegar
- 1 Tbsp chopped scallions
- 1 chili pepper optional
Instructions
Prepare the Dipping Sauce:
- Mix all the sauce ingredients in a bowl.
- Add thinly sliced scallions and one chopped chili pepper if desired.
Prepare the Pancakes:
- If the kimchi leaves are large, cut them into small pieces.
- Place the kimchi into a bowl. If you don’t have enough juice, add water to make sure there’s about half a cup of liquid.
- Mix in the flour and add the cold vodka. Stir until the batter is consistent.
Cook the Pancakes:
- Heat oil in a pan over medium heat.
- Ladle the batter into the pan to form small pancakes. I make kimchi pancakes about 15 cm wide—they’re easier to handle this way.
- Cook until crispy and golden brown on both sides.
Serve:
- Serve the kimchi pancakes immediately with the dipping sauce.
