Vida Recetas Editorial
Kimchi pancakes, known in Korean as kimchijeon, are one of the most beloved recipes in Korean cuisine. This easy and quick version combines spicy fermented kimchi with a simple batter made from flour, egg, and water, creating a bite that is crispy on the outside and soft on the inside. They are ideal as an appetizer, starter, or even a light main dish, and can be prepared in less than 30 minutes.
The key to their flavor lies in the kimchi: the more fermented it is, the deeper and more tangy the result. Green onions add freshness and a crunchy texture, while soy sauce and sesame oil enhance the umami notes. They are fried in a skillet with a little vegetable oil until golden brown and served hot, accompanied by a dipping sauce made from soy sauce and sesame oil.
These pancakes are perfect for those looking for a savory, flavorful, and slightly spicy recipe. They are also very versatile: you can add other ingredients like seafood, cheese, or even tofu to vary. If you like Korean food or simply want to try something new, this pancake recipe will surprise you with its simplicity and delicious outcome.
Prep
15 min
Servings
4
Mix chopped kimchi, flour, water, egg, green onions, soy sauce, and sesame oil in a bowl.
Heat vegetable oil in a skillet over medium-high heat.
Spoon kimchi batter into the skillet to form pancakes.
Cook until golden brown on both sides.
Serve hot with a dipping sauce made from soy sauce and sesame oil.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 15 minutes and the cooking time is minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
