Kimchi Pancakes

Name: Kimchi Pancakes (Kimchi Jeon)
Yield: Makes 2 large pancakes
Cuisine: Korean
Ingredients: 3 tablespoons canola, safflower or other neutral oil; 3 tablespoons canola, safflower or other neutral oil; ¼ lb (125 g) boneless pork cutlet, cut into matchstick strips; 3 tablespoons canola, safflower or other neutral oil; ½ cup (125 ml) Soy Scallion Dipping Sauce; 1¼ cups (150 g) white or whole-wheat flour; 1¼ cups (150 g) white or whole-wheat flour; 1½ cups (375 ml) water for white flour water or 1¾ cups (425 ml) water for whole-wheat flour; 1½ cups (375 ml) water for white flour water or 1¾ cups (425 ml) water for whole-wheat flour; 1½ cups (375 ml) water for white flour water or 1¾ cups (425 ml) water for whole-wheat flour; ⅓ cup (50 g) rice flour; 1 small onion, cut into matchstick strips; 1 small potato, peeled and cut into thin matchstick strips; 1 cup (250 g) ready-made Chinese (Napa) cabbage kimchi, coarsely chopped; 1½ cups (375 ml) water for white flour water or 1¾ cups (425 ml) water for whole-wheat flour

Kimchi Jeon

Preparation info

Makes
2
large pancakes

Difficulty
Easy

Appears in

The Korean Table

By Taekyung Chung and Debra Samuels

Published 2015

About

Bits of pork, potato and onion are mixed into the batter making this a very hearty pancake, while the addition of kimchi gives it a spicy kick. Make sure you cook the pancake a good long while as there is raw pork in the batter. For a vegetarian option, simply omit the pork. It takes a little practice to turn a large pancake. Feel free to make several smaller ones until you get comfortable. Serve as an appetizer or a snack or, for a complete meal, with a bowl of

Ingredients

Asia
Korea
Starter
Spicy

Ingredients

Method