Ignorer et passer au contenu

Votre panier est vide

Vous possédez un compte ? Connectez-vous pour payer plus vite.

Continuer les achats

Kimchijeon (Savory Kimchi Pancake)

ALLER À LA RECETTE

Crispy on the outside and tender inside, Kimchi Jeon is one of Korea’s most loved savory pancakes. Made with kimchi, onion, and chili pepper, it is an easy way to turn well-fermented kimchi into a bold, crispy, umami-rich dish.

TEMPS DE PRÉPARATION 10 min
TEMPS DE CUISSON 15 min
PORTIONS 4
NIVEAU DE PIMENT

INGRÉDIENTS

  • Batter Option1:
    4 cups of all-purpose flour (400g)
    2 tbsp of Yondu
    2 cups cold water (360ml)
  • Batter Option2:
    4 cups of Sempio Vegetable Package Mix (400g), a pre-seasoned pancake mix
    2 cups of cold water (360ml)

  • Pancake:
    300g of chopped kimchi or 2 cans of Sempio original canned kimchi
    1/4 onion, thinly sliced
    1 Korean green chili pepper or jalapeño, finely chopped
    4 Table spoons of cooking oil

INGRÉDIENTS
  • Batter Option1:
    4 cups of all-purpose flour (400g)
    2 tbsp of Yondu
    2 cups cold water (360ml)
  • Batter Option2:
    4 cups of Sempio Vegetable Package Mix (400g), a pre-seasoned pancake mix
    2 cups of cold water (360ml)

  • Pancake:
    300g of chopped kimchi or 2 cans of Sempio original canned kimchi
    1/4 onion, thinly sliced
    1 Korean green chili pepper or jalapeño, finely chopped
    4 Table spoons of cooking oil

INSTRUCTIONS

  1. In a bowl, mix Korean frying mix and cold water until a smooth batter forms.
  2. Add chopped kimchi, sliced onion, and chopped chili pepper to the batter. Mix gently until evenly combined. Be careful not to overmix, as this can make the pancake less crispy.
  3. Heat a generous amount of oil in a pan over medium heat. Pour in the batter and spread it thinly into an even layer.
  4. Cook until the bottom is golden and crispy, then flip and cook the other side until golden brown. Add a little more oil around the edges if needed for a crispier texture.
  5. Transfer to a plate and serve hot.

INSTRUCTIONS
  1. In a bowl, mix Korean frying mix and cold water until a smooth batter forms.
  2. Add chopped kimchi, sliced onion, and chopped chili pepper to the batter. Mix gently until evenly combined. Be careful not to overmix, as this can make the pancake less crispy.
  3. Heat a generous amount of oil in a pan over medium heat. Pour in the batter and spread it thinly into an even layer.
  4. Cook until the bottom is golden and crispy, then flip and cook the other side until golden brown. Add a little more oil around the edges if needed for a crispier texture.
  5. Transfer to a plate and serve hot.

PRODUIT ASSOCIÉ

Sempio authentic Korean kimchi original flavor 160g front

Kimchi original
Kimchi coréen classique

RECETTES ASSOCIÉES

Rich and saucy Gochujang cream penne pasta with bacon bits, garnished with parsley.

Pâtes crémeuses au gochujang

Rich and saucy Gochujang cream penne pasta with bacon bits, garnished with parsley.

A simple, comforting Korean egg drop soup with savory depth.

Gyeran-mari Gimbap

A simple, comforting Korean egg drop soup with savory depth.

A simple Korean egg drop soup with soft eggs, vegetables, and savory Yondu broth.

Korean-style Egg Drop Soup

A simple Korean egg drop soup with soft eggs, vegetables, and savory Yondu broth.

Sempio Logo

Kimchijeon (Savory Kimchi Pancake)

TEMPS DE PRÉPARATION 10 min
TEMPS DE CUISSON 15 min
PORTIONS 4
NIVEAU DE PIMENT

INGRÉDIENTS

  • Batter Option1:
    4 cups of all-purpose flour (400g)
    2 tbsp of Yondu
    2 cups cold water (360ml)
  • Batter Option2:
    4 cups of Sempio Vegetable Package Mix (400g), a pre-seasoned pancake mix
    2 cups of cold water (360ml)

  • Pancake:
    300g of chopped kimchi or 2 cans of Sempio original canned kimchi
    1/4 onion, thinly sliced
    1 Korean green chili pepper or jalapeño, finely chopped
    4 Table spoons of cooking oil

INSTRUCTIONS

  1. In a bowl, mix Korean frying mix and cold water until a smooth batter forms.
  2. Add chopped kimchi, sliced onion, and chopped chili pepper to the batter. Mix gently until evenly combined. Be careful not to overmix, as this can make the pancake less crispy.
  3. Heat a generous amount of oil in a pan over medium heat. Pour in the batter and spread it thinly into an even layer.
  4. Cook until the bottom is golden and crispy, then flip and cook the other side until golden brown. Add a little more oil around the edges if needed for a crispier texture.
  5. Transfer to a plate and serve hot.