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Introduction
Kimchijeon, or kimchi pancakes, have been a beloved staple in Korean cuisine for centuries. Traditionally served as a comforting snack or side dish, these pancakes originated as a clever way to use up overripe kimchi. Our healthier version pays homage to this cultural icon while catering to modern nutritional needs. By incorporating whole grain flours and reducing oil, we've transformed this classic street food into a guilt-free indulgence. Perfect for rainy days or as a quick weeknight dinner, these pancakes carry the essence of Korean culinary tradition with a contemporary, health-conscious twist.
Ingredients
• 2 cups all-purpose flour
• 1 cup whole wheat flour
• 1 1/2 cups finely chopped kimchi, drained and excess liquid reserved
• 1/4 cup kimchi juice (reserved from draining)
• 2 large eggs, lightly beaten
• 1 1/2 cups cold water
• 1/2 cup finely chopped green onions
• 2 tablespoons gochugaru (Korean red pepper flakes)
• 1 tablespoon sesame oil
• 1 teaspoon kosher salt
• 1/4 cup vegetable oil, for frying
• 2 tablespoons toasted sesame seeds, for garnish
Step 1:
In a large mixing bowl, combine all-purpose flour, whole wheat flour, and salt. Whisk together to evenly distribute ingredients.
Step 2:
Add beaten eggs, kimchi juice, and cold water to the flour mixture. Whisk until a smooth batter forms, ensuring no lumps remain.
Step 3:
Fold in the chopped kimchi, green onions, gochugaru, and sesame oil. Mix until all ingredients are evenly distributed throughout the batter.
Step 4:
Heat a large non-stick skillet or griddle over medium heat. Add about 1 tablespoon of vegetable oil to coat the surface.
Step 5:
For each pancake, ladle about 1/2 cup of batter onto the hot skillet. Spread it into a circular shape about 1/4 inch thick.
Step 6:
Cook for 3-4 minutes on each side, or until golden brown and crispy. Adjust heat as needed to prevent burning.
Step 7:
Remove pancake from skillet and place on a paper towel-lined plate to absorb excess oil. Repeat with remaining batter, adding oil to the pan as needed.
Step 8:
Sprinkle toasted sesame seeds over the pancakes before serving.
Q: Can I make the batter ahead of time?
A: Yes, you can prepare the batter up to 24 hours in advance and store it covered in the refrigerator. Stir well before using.
Q: How can I make these pancakes extra crispy?
A: For extra crispiness, make sure your pan is hot enough and don't overcrowd it. Also, try using a bit more oil when frying.
Q: Can I freeze these kimchi pancakes?
A: Yes, you can freeze cooked pancakes for up to 1 month. Thaw in the refrigerator and reheat in a skillet or oven to restore crispiness.
• For a gluten-free option, substitute the all-purpose and whole wheat flour with a 1:1 gluten-free flour blend.
• Look for kimchi that is well-fermented for the best flavor. Napa cabbage kimchi works best, but radish kimchi can also be used.
• If you can't find gochugaru, you can substitute with a mixture of paprika and cayenne pepper, adjusting for desired heat level.
• For a vegan version, replace eggs with 1/2 cup of unsweetened applesauce or 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water.
• This recipe contains gluten, eggs, and may contain fish sauce (in kimchi). Check kimchi ingredients for allergens.
Serve hot, cut into wedges. Optionally, provide a dipping sauce made of equal parts soy sauce and rice vinegar with a dash of sesame oil.
Store cooled pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven at 350°F (175°C) for 5-7 minutes to restore crispiness.
Prepare the batter while heating the skillet to maximize efficiency. Cook multiple pancakes simultaneously if using a large griddle.
- Ensure the batter is well-mixed but not overmixed to maintain a light texture.
- Maintain consistent heat for even cooking and optimal crispiness.
- Drain kimchi thoroughly to prevent excess moisture in the pancakes.
For a seafood version, add 1/2 cup of small cooked shrimp or chopped squid to the batter. For a vegetable-packed option, incorporate 1/2 cup of shredded zucchini or carrots.
Serve with a cold Korean beer, makgeolli (Korean rice wine), or a crisp white wine like Sauvignon Blanc. Pair with a light cucumber salad for a refreshing contrast.
Year-round, but especially comforting in fall and winter
Contains gluten, eggs. May contain fish (check kimchi ingredients). Contains sesame.
