Kimchi jeon is a classic Korean appetizer that combines the tangy fermentation of kimchi with the crispy texture of a homemade pancake. Its quick preparation and umami-rich flavor make it an irresistible side for any meal.
Ingredients
How many are you cooking for?
Original recipe for 4 servings
- 1 cup chopped kimchi (excess liquid drained)
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup cold water
- 4 green onions chopped
- 1 tbsp sesame oil
- vegetable oil for frying
- soy sauce for dipping
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Prep 5 min
Drain the chopped kimchi thoroughly and whisk it in a large bowl with the flour, beaten eggs, cold water, and sesame oil until a thick, uniform batter forms. The kimchi juice can make it too runny, so press it firmly in a sieve to remove excess moisture.
- Step 2 Mix 3 min
Chop the green onions into 2 cm pieces and fold them into the batter in two batches, stirring vigorously to ensure even distribution. Reserve a small handful for garnish to add freshness and visual contrast.
- Step 3 Pan 4 min
Heat a non-stick skillet over medium-high heat and add a thin layer of vegetable oil. Once hot, pour a portion of batter and spread it into thin circles with a spatula, avoiding thickness to guarantee a crispy finish.
- Step 4 Pan 6 min
Fry for 3-4 minutes until edges are golden and firm, then carefully flip and cook for 2 more minutes. Reduce heat slightly if the outside browns too quickly before the center cooks through.
- Step 5 Serve 2 min
Transfer to a wire rack lined with paper towels, sprinkle with reserved onions, and serve immediately with diluted soy sauce. Residual heat will finish cooking the interior without drying out the batter.