Dish of Korean Kimchee Pacakes
(click to enlarge)

Kimchijeon Pancakes


Korea   -   Kimchijeon
Makes:
Effort:
Sched:
DoAhead:  		 1.5 #
***
1 hr
Yes		 A very popular item in Korean home cooking. Simple to make, for appetizer, snack, side dish, or breakfast. Easy and outstandingly tasty.

1
2
1-1/2
--------
1-1/4
3
2
1
1
--------
ar


4
2
2
2/3
1/8



3
3
3
3
c
c
oz
---
c
T
t
lrg
cup
---



T
T
T
t
t



oz
oz
oz
oz
Kimchee (1)
Scallions
Onion
-- Batter
Flour (2)
Kimchi Juice
Gochujang (3)
Egg (opt 4)
Water, icy
-------------------
Oil (5)

Dipping Sauce
Soy Sauce
Rice Vinegar
Water
Sugar
Pepper, Black

Options
(pick none or one)  
Pork, minced
Tuna, drained
Squid strips
Mushrooms (6)
Prep   -   (25 min)
  1. Make Dipping Sauce (if using - recommended). Just mix all ingredients together.
  2. Slice Kimchi, 1/2 inch wide or less. Slice thick part of SCALLION in half lengthwise, then cut whole Scallion diagonally into about 1-1/2 inch lengths. Cut Onion lengthwise into quarters and slice thin. Mix all
  3. Make Batter:   Beat Egg lightly. Place all Batter items (except water) in a spacious mixing bowl. Pour a little of the Icy Water over the Gochujang and mash it up well. Then start stirring Icy Water into the bowl, mixing everything well. Don't over-mix, just until even and reasonably lump free. The batter should flow easily off a spoon, add more water if it doesn't.
  4. Mix Kimchi mix into the Batter.
Run   -   (7 min per pancake)
  1. In a seasoned iron skillet or similar device (see Note-7), heat 2 T Oil to about 375°F/190°C.
  2. Ladle in enough Batter mix for the size pancake you want to make. Spread it out quite thin and keep over fairly high heat. Regulate your heat so it never exceeds 400°F/200°C or spots on the top side will be blackened before the pancake is properly set.
  3. When the Pancake is set sufficiently, lift it with a thin metal turner to let oil run underneath for even cooking.
  4. When the Pancake is set sufficiently and the edges are lightly browned, use the thin metal turner to flip it over, controlling it with a wooden spatula. Pour some more oil around it and fry until the top side is set and has browned spots. It helps to lift it a bit when it's firm enough so oil can run under it. Add more Oil and repeat until all batter is used.
  5. Keep Pancakes warmed until you get them all done. Cut into convenient sizes and serve warm with Dip, or as desired. They can also be eaten at room temperature, but they reheat easily.
NOTES:

  1. Kimchi:

      This must be a fully fermented cabbage Kimchi, with plenty of Kimchi Juice included. Buy a live Kimchi from the refrigerated cases of a Korean market. See buying recommendations on our Kimchi page.

  2. Flour:

      All Purpose Flour [Plain Flour, UK] is fine. The 1/4 cup can be swapped out for Sweet Rice Flour, Corn Starch or Potato Starch.

  3. Gochujang:

      This is an essential seasoning for Korean cuisine. It is available in all Korean markets. It can be replaced by 1/2 Tablespoon of Korean Chili Flake (Gochugaru). For details see our Gochujang page.

  4. Egg

      The Egg helps hold the pancake together, so use it unless you're trying to be Vegan Pure. If so, make the pancakes smaller - also, read the ingredients on your Kimchi, usually some seafood is included. You may need to make your own, which should be fermented at least a week. See our recipe Cabbage Cut & Jumbled Kimchi recipe and skip the Fish Sauce, or see our recipe Vegetarian Fish Sauce - Clear.

  5. Oil:

      Use a high temperature oil. I like Olive Pomace Oil for frying, but Pure Olive Oil (not Virgin) will work well enough. For details see our Cooking Oils page.

  6. Mushrooms:

      Various Mushrooms can be used, but for this recipe they need sliced into thin strips and fried until tender before use. If using fresh Shiitakes, soak them just as if they were dried before cutting and frying, this changes their texture from tough to silky.

  7. Frying:

      I use a 10 inch iron skillet, which gives me room for pancakes 6 to 7 inches across, weighing about 4.8 ounces each. This size is quite manageable. The batter amount given will make 5 of these, or about 1.5 pounds.

  8. Comments:

      This recipe will consume a fair amount of oil. Fortunately, the Low Fat Diet has been thoroughly discredited, and you can compensate with lower calorie foods before and after.
  9. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
kag_pankim1 210201 inet var   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.