Kimchi Pancakes (Kimchi buchimgae / kimchijeon)

Mai

Delicious and easy to make Korean kimchi pancakes

Total Time 15

1 cup flour you can get premixed Korean pancake flour in Asian supermarkets, but I found that 1 cup of all purpose flour sifted in with 2 tsp of corn starch and 1 tsp baking powder works out the same
1 1/2 cup water adjust accordingly to get the texture you prefer, less water = thicker denser pancakes
100 g Kimchi + Juice the liquid from the kimchi, which gives the pancake the nice orange colour
50 g green onions sliced into smaller pieces
Salt & Pepper to taste
Cooking oil

Mix together the flour, water, and a bit of salt and pepper until there are no more clumps
Add the kimchi + kimchi juice + chopped green onions into the flour mix then give it a quick swirl until it's well combined
Optional: you can add some seafood to make the seafood variant
Heat up a pan, add cooking oil to cover the entire surface
Once oil is hot, pour the mixture into the pan then after about 5 minutes, flip over
I like it to be really crispy on the outside so after the first time flipping, I brushed a bit of oil on the top of the pancake and flip it again then repeat on the other side. Flip it a few times until it's nice and golden.
Finish by sprinkling some sesame seeds and consume with some soy sauce (I like to dilute mine with a bit or rice vinegar and sesame oil)
That's it, enjoy 😋

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