Kimchi Pancake (Kimchijeon)
A recipe for thin and crispy kimchi pancakes made with well-fermented, sour kimchi.
📝 Editor's Notes
This Pajeon (파전) recipe is characterized by its long, beautiful shape and crispy texture, just like those sold in restaurants, without the green onions clumping or becoming doughy.
It contains the know-how to maximize crispiness by mixing Korean pancake mix (부침가루) and Korean frying mix (튀김가루) appropriately and using cold water for the batter.
Chilies add color and a slight spiciness, allowing you to enjoy it without feeling greasy.
It's an excellent dish for a rainy day or when you crave a glass of makgeolli (막걸리), perfect for the whole family to gather around and enjoy.
This friendly recipe helps you easily make perfect Pajeon (파전) at home, crispy on the outside and soft on the inside.
🛒 Ingredient Tips
For delicious Pajeon (파전), choosing the right green onions (쪽파) is very important.
Select fresh green onions with vibrant green parts and stalks that are not too thick.
Firm, glossy root ends are characteristic of fresh green onions.
You can use commercial Korean pancake mix (부침가루) and Korean frying mix (튀김가루), but it's good to choose a high-quality frying mix as it contributes to crispiness.
Use fresh eggs for a richer, savory flavor; prepare refrigerated eggs.
You can adjust the amount of chilies according to your preference; Cheongyang chili peppers (청양고추) add spiciness, while red chili peppers add color.
🔄 Substitution Guide
If green onions (쪽파) are unavailable, you can use the white part of leeks (대파) thinly sliced lengthwise.
However, leeks have a stronger flavor and firmer texture than green onions, so it's best to slice them thinly and cook them thoroughly.
If you enjoy seafood, you can add squid, shrimp, or clam meat to make a delicious Seafood Pajeon (해물파전).
In this case, seafood might release water, so adjust the batter consistency slightly or lightly coat the seafood with flour before adding it.
If you don't have eggs or have an allergy, you can omit them, but adding eggs enhances the savory flavor and tenderness of the Pajeon (파전), so it's recommended to include them if possible.
🥘 Ingredients
👨🍳 Cooking Points
There are three key cooking points.
First, it's crucial to use cold water for the batter and avoid overmixing.
Mix lightly, just until the flour is barely visible, to minimize gluten formation and ensure a crispy texture.
Second, it's important to arrange the green onions (파) neatly on the pan first, then thinly pour the batter over them.
This prevents the green onions from clumping and helps create a beautiful shape, like those served in restaurants.
Third, heat control is very important.
Initially, preheat the pan sufficiently over medium heat, add a generous amount of cooking oil, then place the Pajeon (파전) and cook until crispy over medium heat.
Once the edges are golden brown and the green onions have softened, flip it, then reduce the heat to low and cook thoroughly until the inside is done.
Lightly pressing down with a spatula after flipping will make it even crispier.
👨🍳 Directions
Cut the well-fermented, sour kimchi (신김치) into 1-2 cm (0.5-0.8 inch) pieces. If the kimchi stems are too thick, lightly press them down with the back of a knife.
In a large bowl, combine the chopped kimchi, 0.5 cup kimchi brine (김치 국물), 1 cup Korean pancake mix (부침가루), 0.5 cup Korean frying mix (튀김가루), 0.5 tbsp sugar, 0.5 tbsp Korean red chili powder (고춧가루), and 1 minced Cheongyang chili pepper (청양고추). Mix well to form a batter. Gradually add 0.5 to 1 cup of water until the batter slowly drips off the spatula when lifted.
Heat a pan over medium heat, then add a generous amount of cooking oil.
Pour the batter onto the center of the hot pan and spread it thinly and evenly. Making the edges thin will result in a crispier pancake.
Once it starts sizzling, cook for at least 2 to 3 minutes until the edges turn golden brown and the top of the batter is somewhat set. Then, flip the pancake.
If you're unsure about flipping, gently shake the pan first to ensure the pancake moves freely.
After flipping, drizzle a little more oil around the edges. Press down gently with a spatula and cook until both sides are golden brown and crispy. Your Kimchi Pancake (Kimchijeon) is now complete.
To make the dipping sauce, combine 2 tbsp soy sauce, 1 tbsp vinegar, 1 tbsp water, a pinch of Korean red chili powder (고춧가루), a small amount of minced Cheongyang chili pepper (청양고추), and toasted sesame seeds.
💡 Tips
Kimchi brine (김치 국물) is key to the flavor of Kimchi Pancake. Adding it enhances the umami and depth of taste.
Adjusting the batter consistency is crucial. If it's too thick, it'll taste floury; if too thin, it'll tear. The ideal consistency is when the batter slowly drips off a spatula.
If you pour the batter into a pan that isn't hot enough, the pancake will absorb too much oil and become soggy.
For very sour kimchi, adding 0.5 tbsp of sugar will greatly balance the flavor.
Adding tuna or pork makes the pancake heartier. Tuna kimchi pancake (참치 김치전) is especially popular with children.
Pancakes are best eaten immediately. Over time, moisture causes them to lose their crispiness.
📦 Storage & Reuse
Once cooked, let the Pajeon (파전) cool, then store it in an airtight container in the refrigerator for up to 2-3 days.
If you want to store it longer, wrap individual servings in plastic wrap and freeze them.
When frozen, they can be enjoyed fresh for about a month.
Reheat refrigerated Pajeon (파전) by lightly oiling a pan and warming it over low heat, or by air frying at 350°F (180°C) for 5-7 minutes to regain its crispiness.
Leftover green onions (쪽파) can be chopped and used as a topping for ramen or stew, or made into green onion kimchi (파김치).
🥢 Who This Is For
This Pajeon (파전) is perfect to enjoy with a warm glass of makgeolli (막걸리) on a rainy day.
It's also an excellent choice for a home party with family or friends, and great as a snack for kids.
Dipped in spicy soy sauce, it's a fantastic pairing.
Serving it with a refreshing bean sprout soup or a spicy kimchi stew (김치찌개) will make for an even more generous and satisfying meal.
It's a recommended dish that the whole family will love.
🔥 Nutrition Info
This Pajeon (파전) recipe is estimated to be approximately 450-550 kcal per serving.
The main ingredient, green onions (쪽파), are rich in vitamins A and C, which help boost immunity.
Korean pancake mix (부침가루) and Korean frying mix (튀김가루) are mainly composed of carbohydrates, providing energy, while eggs offer high-quality protein.
Since a generous amount of cooking oil is used, the fat content is relatively high, but this plays a crucial role in achieving a crispy texture.
Cheongyang chili peppers (청양고추) and red chili peppers provide vitamins, and their capsaicin content can help stimulate metabolism.
Overall, it can be considered a dish with a balanced mix of carbohydrates, fats, and proteins.
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