Kimchi Jeon

A glowing red pancake with lacy, crispy edges. The tang of fermented kimchi bursts on the palate, balanced by a supple batter and the toasted aroma of sesame oil.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 735
• Protein: 13 g
• Carbs: 90 g
• Fat: 35 g

Ingredients

• 600 g kimchi ( roughly chopped )
• 300 g Wheat flour ( sifted )
• 100 g Corn starch
• 300 ml Mineral water ( ice cold )
• 2 piece Egg ( beaten )
• 4 piece Spring onion, sauté/poêlé sans matière grasse ( finely sliced )
• 2 tbsp gochugaru
• 2 tsp White sugar
• 6 tbsp Sunflower oil
• 2 tbsp Sesame oil

Instructions

1. Preparing the kimchi

   Roughly chop the kimchi into 1 to 2 cm pieces. Lightly squeeze to collect the juice in a separate bowl.

2. Making the batter

   In a mixing bowl, combine the wheat flour and cornstarch. Add the egg, reserved kimchi juice, sugar, and ice-cold mineral water. Whisk until the batter coats the spoon without any lumps.

3. Combining and seasoning

   Stir in the chopped kimchi, sliced green onions, and gochugaru. The batter should take on a uniform brick-red color.

4. High-heat frying

   Heat the sunflower oil in a pan. Pour in the batter and spread thinly. When the edges become translucent and crispy, flip it. The pancake should be golden brown and firm under the spatula.

Chef's tips

• Use ice-cold water; the thermal shock with the hot oil ensures maximum crispiness.
• Do not overcrowd the pan; the pancake must be thin to avoid a rubbery center.
• If your kimchi is very old and acidic, add a bit more sugar to balance it out.

Storage

Eat immediately to enjoy the crispiness. Does not reheat well.