Cherry & Dennis Helper Habitat
Korean Kimchi Jeon
韓式泡菜煎餅
Recipe overview
Chopped fermented kimchi and a little brine make a thin batter fried crisp on both sides.
01
Ingredients
Main ingredients
- 250 g fermented kimchi
- 180 g plain flour
- 180 ml cold water
- 3 stalks spring onion
Batter seasoning
- 3 tbsp kimchi brine
- 1/4 tsp salt
Frying oil
- 3 tbsp neutral oil
02
Tools
- knife
- board
- large bowl
- frying pan
- spatula
- cooling rack
03
Steps
Step 1
Squeeze kimchi lightly and reserve 3 tablespoons brine
Squeeze kimchi lightly and reserve 3 tablespoons brine.
Step 2
Chop kimchi and cut spring onion
Chop kimchi and cut spring onion.
Step 3
Stir cold water into flour until no dry flour remains
Stir cold water into flour until no dry flour remains.
Step 4
Mix in kimchi brine and salt
Mix in kimchi brine and salt.
Step 5
Fold in chopped kimchi and spring onion
Fold in chopped kimchi and spring onion.
Step 6
Heat half the oil in a pan over medium heat
Heat half the oil in a pan over medium heat.
Step 7
Pour in half the batter and spread into a thin circle
Pour in half the batter and spread into a thin circle.
Step 8
Fry 4 to 5 minutes until edges set and brown
Fry 4 to 5 minutes until edges set and brown.
Step 9
Turn, press flat and fry 3 to 4 minutes more
Turn, press flat and fry 3 to 4 minutes more.
Step 10
Check batter is cooked at centre; rest on a rack
Check batter is cooked at centre; rest on a rack.
Step 11
Use remaining oil and batter to cook the second pancake
Use remaining oil and batter to cook the second pancake.
Step 12
Cut into pieces and serve hot
Cut into pieces and serve hot.
Common mistakes
- A thick pancake may stay raw inside; kimchi saltiness varies, so taste before adding salt.
Tips
Make two thin pancakes rather than one thick one for a crisp, cooked centre.
