Crispy Korean kimchi pancakes with a tangy savory dipping sauce, golden edges, and a juicy kimchi center that tastes like a street-food classic done clean and premium. π₯¬
Hook β¨
If you want the most searched Korean appetizer that hits fast and loud, kimchijeon is the one: crispy, punchy, and made from pantry basics. β¨
Ingredients
Servings: 4
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Pancake batter
π₯¬ 180 g kimchi, chopped (1ΒΌ cups / 6.3 oz)
π₯£ 60 ml kimchi juice (ΒΌ cup / 2 fl oz)
π§ 60 g scallions, thin sliced (1 cup / 2.1 oz)
π§ 80 g onion, thin sliced (ΒΎ cup / 2.8 oz)
πΎ 110 g all purpose flour (ΒΎ cup / 3.9 oz)
π 40 g rice flour (β cup / 1.4 oz)
πΆοΈ 4 g gochugaru, optional (1 tsp / 0.14 oz)
π§ 2 g fine salt (Β½ tsp / 0.07 oz)
π§ 120β150 ml cold water (Β½ββ cup / 4β5 fl oz)
π’οΈ 30 ml neutral oil, for frying (2 tbsp / 1 fl oz)
Dipping sauce
π₯£ 45 ml soy sauce (3 tbsp / 1.5 fl oz)
π 15 ml rice vinegar (1 tbsp / 0.5 fl oz)
π― 5 ml honey or sugar syrup (1 tsp / 0.17 fl oz)
π§ 3 g garlic, finely grated (1 small clove / 0.1 oz)
β±οΈ Prep: 15 min
π₯ Cook/Bake: 10 min
ποΈ Rest: 5 min
β° Total: 30 min
Nutritional Value
π₯ Calories: ~280 kcal
πͺ Protein: ~7 g
πΎ Carbohydrates: ~38 g
π§ Fat: ~11 g
π₯ Fiber: ~3 g
π₯ 280 kcalπͺ 7 g proteinπ 38 g carbsπ§ 11 g fatπΎ 3 g fiber
Macro Split (kcal)
β
β
Macro grams
Advice
Use cold water and rice flour, then fry long enough for real browning, that is the difference between soft and shatter crisp. π§
Why it works π‘
Kimchi juice brings acidity and umami into the batter, while rice flour and a short rest create a thin crisp shell that stays crunchy after flipping. π‘
Twist πΆοΈ
Add 80 g enoki mushrooms (2Β½ cups / 2.8 oz) for a more restaurant style kimchijeon, or add 1 sheet gim, finely shredded, for a deeper Korean aroma. πΆοΈ
Status
Crispy kimchijeon that snaps at the edges and stays juicy inside, the Korean appetizer that never misses π₯’β¨ #grannyzen #appetizers #kimchi_pancakes_kimchijeon #korean_cuisine
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