Kimchi Pancake
Kimchi Jeon
Prep: 5 min | Cook: 10 min | Total: 15 min | Serves: 2
Ingredients
- 1 cup Kimchi (chopped, with juice)
- ¾ cup All-purpose flour
- ½ cup Cold water
- 1 Egg
- 1 teaspoon Sugar
- 3 tablespoons Vegetable oil
Instructions
- Mix flour, cold water, egg, and sugar in a bowl. Add the chopped kimchi and some of its juice. Stir until just combined — some lumps are fine.
- Heat 3 tablespoons of vegetable oil in a non-stick skillet over medium-high heat.
- Pour the batter into the pan and spread into a thin, even circle. Cook for 3-4 minutes until the bottom is golden and crispy.
- Flip and cook the other side for 2-3 minutes. Slide onto a cutting board, cut into wedges, and serve with soy-vinegar dipping sauce.
From K-Kitchen — koreanhomecook.com