# Kimchi Pancakes

> Kimchijeon (김치전)

By David Kim for Nosh with David. Full page: https://noshwithdavid.com/recipes/kimchi-pancake/

- Cuisine: Korean
- Course: Appetizer
- Time: prep 10 min, cook 10 min, total 20 min
- Serves: 4

## Ingredients

### For the Pancake Batter

- 1 cup all-purpose flour
- ¼ cup rice flour (or cornstarch)
- ½ tsp salt
- ¼ tsp baking powder
- ¾ cup cold water
- 2 tbsp kimchi juice

### For the Filling

- 2 cups aged kimchi (chopped into small pieces)
- 2 green onions (chopped)
- ½ medium onion (thinly sliced)
- 1 small carrot (julienned (optional))

### For Cooking

- 3-4 tbsp vegetable oil

### For the Dipping Sauce

- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 tsp sesame oil
- 1 tsp sesame seeds
- 1 green onion (finely chopped)

## Instructions

1. In a large bowl, combine all-purpose flour, rice flour, salt, and baking powder.
2. Gradually add cold water and kimchi juice, whisking until you have a smooth batter with no lumps.
3. Squeeze excess moisture from the chopped kimchi (save the juice for other uses) and add to the batter along with green onions, sliced onion, and julienned carrot if using.
4. Mix everything together until well combined. The batter should be thick enough to coat the vegetables but still somewhat pourable.
5. Heat a large non-stick pan or well-seasoned cast iron skillet over medium-high heat. Add 2-3 tablespoons of vegetable oil.
6. Pour the pancake mixture into the pan and spread it to about ¼-inch thickness (about 8 inches in diameter).
7. Cook for 3-4 minutes until the bottom is golden brown and crispy.
8. Drizzle 1 tablespoon of oil around the edges of the pancake, then carefully flip it. Cook for another 3-4 minutes until both sides are crispy and the pancake is cooked through.
9. While the pancake cooks, prepare the dipping sauce by combining all ingredients in a small bowl.
10. Transfer the pancake to a cutting board, cut into wedges, and serve immediately with the dipping sauce.

## Notes

#### RECIPE TIPS

- Use older, well-fermented kimchi for more pronounced flavor

- The combination of all-purpose and rice flour creates the ideal texture

- Cold water makes for a crispier pancake

- Don't overcrowd the pan – make multiple smaller pancakes if needed

- Keep the heat at medium to prevent burning before the interior cooks

- For extra crispiness, use more oil around the edges

#### SERVING SUGGESTIONS

Serve with:

- Soy dipping sauce (included in recipe)

- Korean makgeolli (rice wine)

- Cold beer

- As part of a larger Korean meal

- With a simple soup for a complete light meal

#### VARIATIONS

- Add small pieces of seafood like shrimp or squid

- Include small cubes of firm tofu for added protein

- Mix in diced cooked pork for a meatier version

- Add shredded cheese for a fusion twist

- Use gluten-free flour blend for a gluten-free option

#### STORAGE

- Best enjoyed immediately for maximum crispiness

- Can be stored in an airtight container in the refrigerator for up to 2 days

- Reheat in a dry skillet over medium heat to restore some crispiness

- Not recommended for freezing as the texture will deteriorate

- The batter can be made a few hours ahead and refrigerated

## Nutrition per serving

- Calories: 210
- Carbohydrates: 38 g
- Protein: 6 g
- Fat: 4 g
- Saturated fat: 1 g
- Fiber: 3 g
- Sugar: 3 g
- Sodium: 1175 mg