Appetizer: South Korea – 김치전 ▶ Kimchi Jeon (Spicy Fermented Cabbage Pancake)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 10 min

Total 40 min

Ingredients

1 cup (120 g) all-purpose flour
1 / 2 cup (60 g) rice flour (optional)
1 cup (240 ml) cold water (plus extra to adjust batter)
1 large egg (optional)
2 cups (about 300 g) well-fermented kimchi, coarsely chopped
1 / 4–1 / 2 cup (60–120 ml) kimchi juice
1 small onion, thinly sliced
2 scallions, trimmed and cut into 1–2 inch (2–5 cm) lengths
1 small carrot, julienned (optional)
1 / 4 tsp salt
1 / 2 tsp sugar (optional)
2–4 tbsp neutral oil (vegetable, canola, or sunflower) for frying
Sesame seeds and a drizzle of sesame oil (optional)
Dipping sauce:
3 tbsp soy sauce
1 tbsp rice vinegar (or apple cider vinegar)
1 tsp toasted sesame oil
1 tsp sugar or honey (or to taste)
1 tsp gochugaru (Korean red pepper flakes) or a pinch of chili flakes (optional)
1 tsp toasted sesame seeds (optional)
1 tsp minced scallion or a few drops of sesame oil (optional)

Instructions

Prepare ingredients: coarsely chop the kimchi and reserve 1/4–1/2 cup of the kimchi juice. Thinly slice the onion, julienne the carrot (if using), and cut the scallions.
Make the batter: In a mixing bowl, combine the all-purpose flour and rice flour (if using). Whisk in cold water until a smooth batter forms. If using, beat in the egg. Add salt and sugar and mix briefly.
Add kimchi and vegetables: Fold the chopped kimchi, kimchi juice (start with less and add to reach desired consistency), sliced onion, scallion, and carrot into the batter. The batter should be thick but pourable — similar to heavy cream. Adjust with a little water if too thick or a tablespoon of flour if too thin.
Taste and adjust seasoning: Because kimchi is salty and tangy, taste a small spoonful of batter (just the batter, not raw egg if you omitted it) or fry a tiny tester to check seasoning. Add a pinch more salt or sugar only if needed.
Heat the pan: Place a nonstick or cast-iron skillet over medium-high heat and add about 1–2 tablespoons oil for a medium-sized pancake (add more for a larger pancake). Heat until the oil shimmers.
Fry the pancake: Pour the batter into the pan, spreading it to form a round pancake about 6–8 inches (15–20 cm) across for a single pancake, or make smaller pancakes (korean-style jeon often are made as one large or several medium-sized). Use the back of a spatula to gently spread and press the batter so it’s even and compact.
Crisp and cook through: Cook undisturbed over medium-high heat for 3–5 minutes until the underside is golden brown and edges begin to crisp. Reduce heat to medium-low, press down gently with a spatula or lid to ensure good contact, and cook another 2–4 minutes so the interior cooks through without burning the exterior.
Flip carefully: Slide a spatula under the pancake (or use two spatulas) and flip. Add a little more oil around the edges if needed and cook the second side for 2–4 minutes until golden and crisp. For a very crispy finish, briefly increase heat to medium-high for the last 30–60 seconds, watching carefully to avoid burning.
Finish and drain: Transfer the cooked pancake to a cutting board and let rest 1 minute. Sprinkle with toasted sesame seeds and a light drizzle of sesame oil if desired. Cut into wedges or bite-size pieces.
Make the dipping sauce: Whisk together the soy sauce, rice vinegar, toasted sesame oil, sugar (or honey), gochugaru (if using), and toasted sesame seeds. Adjust acidity and sweetness to taste.
Serve: Serve hot or warm with the dipping sauce on the side. Kimchi jeon is best eaten fresh and crispy.
Tips:
 - Use well-fermented (slightly sour) kimchi for best flavor; very fresh kimchi can be milder. If kimchi is extremely tangy, reduce added kimchi juice or sugar.
 - For extra crispiness, make smaller individual pancakes and give them more oil and space in the pan so they fry rather than steam.
 - Leftovers can be reheated in a skillet over medium heat to restore crispness; avoid microwaving if you want to keep them crispy.