Crispy Korean Kimchi Pancake (Kimchijeon) (Print version)

A crisp, savory kimchi pancake with sour kimchi, scallions, and a simple dipping sauce, ready in about 22 minutes.

# Ingredients:

For the pancake

01 - 1 1/2 cups (225 g) well-fermented napa cabbage kimchi, chopped
02 - 3 tablespoons kimchi brine
03 - 3/4 cup (95 g) all-purpose flour
04 - 2 tablespoons cornstarch
05 - 2/3 cup (160 ml) ice-cold water, plus more as needed
06 - 1/2 teaspoon sugar
07 - 1 teaspoon gochugaru, optional
08 - 2 scallions, cut into 2-inch pieces
09 - 1/4 small yellow onion, thinly sliced
10 - 1/4 teaspoon kosher salt, only if your kimchi is mild
11 - 4 tablespoons neutral oil, divided

For the dipping sauce

12 - 2 tablespoons soy sauce
13 - 1 tablespoon rice vinegar
14 - 1 tablespoon water
15 - 1/2 teaspoon toasted sesame oil
16 - 1/2 teaspoon sugar
17 - 1 teaspoon sliced scallion
18 - Pinch of toasted sesame seeds, optional

# Instructions:

01 - Stir soy sauce, rice vinegar, water, sesame oil, sugar, sliced scallion, and sesame seeds in a small bowl. Set aside while you cook.
02 - In a medium bowl, whisk flour, cornstarch, sugar, gochugaru, and salt if using. This keeps the starch evenly distributed before the wet ingredients go in.
03 - Stir in kimchi brine and ice-cold water until just combined. The batter should be loose enough to spread. Add 1-2 tablespoons more cold water if it looks thick.
04 - Add chopped kimchi, scallions, and onion. Stir only until everything is coated.
05 - Heat 2 tablespoons oil in a 10-inch nonstick or cast-iron skillet over medium-high heat. Add half the batter and spread it thin. Cook 3-4 minutes until the bottom is deep golden and crisp.
06 - Flip carefully with a wide spatula. Drizzle 1 tablespoon oil around the edge, lift the pancake slightly so oil runs underneath, and cook 3-4 minutes more until crisp.
07 - Repeat with the remaining batter and oil. Cut into wedges and serve immediately with the dipping sauce.

# Good to know:

01 - Use sour, well-fermented kimchi for the strongest flavor.
02 - Makes 2 medium pancakes or 4 appetizer servings.
03 - Best served straight from the skillet.

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