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Kimchijeon (Savory Kimchi Pancake)

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Crispy pan-fried kimchi pancake with a savory, tangy bite. Yondu rounds out the batter with clean umami, while cold water keeps the edges shatteringly crisp.

PREP TIME 10 mins
COOK TIME 15 mins
SERVES 4
HEAT LEVEL

INGREDIENTS

Batter:

  • 4 cups of all-purpose flour (400g)
  • 2 tbsp of Yondu
  • 2 cups 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 tbsps of cooking oil

INGREDIENTS

Batter:

  • 4 cups of all-purpose flour (400g)
  • 2 tbsp of Yondu
  • 2 cups 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 tbsps of cooking oil

DIRECTIONS

  1. In a bowl, mix Korean frying mix and cold water until a smooth batter forms.
  1. 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.
  1. Heat a generous amount of oil in a pan over medium heat. Pour in the batter and spread it thinly into an even layer.
  1. 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.
  1. Transfer to a plate and serve hot.

DIRECTIONS
  1. In a bowl, mix Korean frying mix and cold water until a smooth batter forms.
  1. 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.
  1. Heat a generous amount of oil in a pan over medium heat. Pour in the batter and spread it thinly into an even layer.
  1. 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.
  1. Transfer to a plate and serve hot.

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Kimchijeon (Savory Kimchi Pancake)

PREP TIME 10 mins
COOK TIME 15 mins
SERVES 4
HEAT LEVEL

INGREDIENTS

Batter:

  • 4 cups of all-purpose flour (400g)
  • 2 tbsp of Yondu
  • 2 cups 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 tbsps of cooking oil

DIRECTIONS

  1. In a bowl, mix Korean frying mix and cold water until a smooth batter forms.
  1. 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.
  1. Heat a generous amount of oil in a pan over medium heat. Pour in the batter and spread it thinly into an even layer.
  1. 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.
  1. Transfer to a plate and serve hot.