Kimchi Jeon
By Lawman JohnsonPublished on January 27, 2022
Time
40 minutes
Yield
Serves 2 (Makes one 10-inch pancake)
Ingredients
Dipping Sauce
5 tablespoons plus 1 teaspoon sugar 5 tablespoons plus 1 teaspoon soy sauce 5 tablespoons plus 1 teaspoon water 1½ teaspoons unseasoned rice vinegar 1 garlic clove, mincedPancake
¼ cup (1¼ ounces/35 grams) all-purpose flour 1 large egg white 1 cup cabbage kimchi, drained with 2 tablespoons juice reserved, chopped coarse4 scallions, white parts sliced thin, green parts cut into 1-inch lengths3 tablespoons vegetable oil, dividedBefore You Begin
Flipping the delicate pancake to cook on the second side without it breaking and the kimchi falling out can be challenging, so instead, gently slide the pancake onto a plate and invert it onto another plate. This makes for a flawless flip, and you'll be able to easily slide the pancake, browned side up, back into the skillet to brown the second side. The salty-sweet dipping sauce counterbalances the kimchi's spiciness. This recipe can easily be doubled; make the pancake batter in two separate bowls and cook the pancakes in two batches.
Instructions
- Simmer all ingredients in small saucepan over medium heat, stirring occasionally, until thickened and reduced to about ¾ cup, about 5 minutes. Let cool completely before serving.
- Whisk flour, egg white, and reserved kimchi juice together in large bowl. Stir in scallions and kimchi until well combined.
- Heat 2 tablespoons oil in 10-inch nonstick skillet over medium-high heat until shimmering. Add pancake batter and spread into even layer with rubber spatula. Cook until well browned around edges, about 4 minutes. Run spatula around edge of pancake and shake skillet to loosen. Slide pancake onto large plate.
- Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Invert pancake onto second large plate, then slide it, browned side up, back into skillet. Cook until pancake is well browned on second side, about 4 minutes. Slide pancake onto cutting board, cut into wedges, and serve with dipping sauce.
for the dipping sauce
for the pancake
Time
40 minutesYield
Serves 2 (Makes one 10-inch pancake)Ingredients
Dipping Sauce
Pancake
Test Kitchen Techniques
Ingredients
Dipping Sauce
Pancake
Test Kitchen Techniques
Ingredients
Dipping Sauce
Pancake
Test Kitchen Techniques
Why This Recipe Works
It has been said that when Korean farmers couldn't tend to their crops due to inclement weather, making kimchi pancakes was a comforting way to pass the time. Today these delicious pancakes are popular in both restaurants and homes, and the key to making them successfully is to prevent the kimchi, with its relatively high moisture content, from making them soggy. You achieve this by draining the pickled cabbage but reserving a measured 2 tablespoons of liquid for the batter. Binding the kimchi with just this liquid, one egg white, and a little flour really encourages the kimchi to shine. Scallions add more flavor and a pop of color.
Before You Begin
Flipping the delicate pancake to cook on the second side without it breaking and the kimchi falling out can be challenging, so instead, gently slide the pancake onto a plate and invert it onto another plate. This makes for a flawless flip, and you'll be able to easily slide the pancake, browned side up, back into the skillet to brown the second side. The salty-sweet dipping sauce counterbalances the kimchi's spiciness. This recipe can easily be doubled; make the pancake batter in two separate bowls and cook the pancakes in two batches.
Instructions
- Simmer all ingredients in small saucepan over medium heat, stirring occasionally, until thickened and reduced to about ¾ cup, about 5 minutes. Let cool completely before serving.
- Whisk flour, egg white, and reserved kimchi juice together in large bowl. Stir in scallions and kimchi until well combined.
- Heat 2 tablespoons oil in 10-inch nonstick skillet over medium-high heat until shimmering. Add pancake batter and spread into even layer with rubber spatula. Cook until well browned around edges, about 4 minutes. Run spatula around edge of pancake and shake skillet to loosen. Slide pancake onto large plate.
- Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Invert pancake onto second large plate, then slide it, browned side up, back into skillet. Cook until pancake is well browned on second side, about 4 minutes. Slide pancake onto cutting board, cut into wedges, and serve with dipping sauce.
for the dipping sauce
for the pancake
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