Kimchi Pancakes (Kimchijeon)

A pancake with jagged, ultra-crispy edges contrasting with a soft, tangy center. The smell of fermented chili searing in hot oil immediately hits the nose.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 640
• Protein: 12 g
• Carbs: 63 g
• Fat: 37 g

Ingredients

• 500 g kimchi ( with its juice )
• 200 g Wheat flour ( sifted )
• 60 g Potato starch
• 2 piece Egg ( beaten )
• 6 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 200 ml Mineral water ( ice cold )
• 2 tbsp gochugaru
• 2 tsp White sugar
• 8 tbsp Sunflower oil
• 4 tbsp Korean soy sauce
• 2 tbsp Rice vinegar
• 2 tsp Sesame oil

Instructions

1. Garniture preparation

   Roughly chop the kimchi with a knife to maintain texture. Slice the scallions into 2 cm bias cuts, including the green parts.

2. Pancake batter

   In a mixing bowl, whisk together the wheat flour, potato starch, egg, and gochugaru. Pour in very cold mineral water and the kimchi juice. Mix without overworking: a few lumps ensure lightness.

3. Binding

   Fold the chopped kimchi, scallions, and white sugar into the batter. The batter should be thick and generously coat the vegetables.

4. Pan frying

   Heat the sunflower oil in a pan until smoking. Pour the batter and spread evenly to a 1 cm thickness. Cook until the edges become brittle and golden, then flip with a sharp motion.

5. Dipping sauce

   Mix the Korean soy sauce, rice vinegar, and sesame oil in a small bowl. Serve the pancake piping hot, cut into squares using scissors.

Chef's tips

• Use ice-cold sparkling water for an even lighter batter.
• Don't skimp on the oil: it's what creates that characteristic lacy crust.
• Press the pancake down with a spatula during cooking to ensure even contact with the pan.

Storage

Keeps for 2 days in the fridge in an airtight container. To reheat, use a dry pan or a hot oven to restore the crispiness.