Korean Kimchi Pancake Recipe (Kimchijeon 김치전) (2024)

FAQs

Why is my kimchi pancake not crispy? ›

The two key points to make crispy kimchi pancakes are to have a loose, not over-mixed batter and to use generous amount of oil when pan frying. What do I do if my kimchi is not fermented (sour) enough?

In a bowl, place 1 cup of chopped kimchi, 3 tbs of kimchi juice, 2 tbs chopped onion, ½ ts kosher salt, ½ ts sugar, ½ cup flour (all purpose flour), and ¼ cup of water and mix it well with a spoon. Heat up a 12 inch non-stick pan over medium high heat and drizzle about 2 tbs grape seed oil.

Kimchi Pancakes can be served in many ways! It can be an appetizer to your Korean BBQ, a side dish in your bento box, a snack on its own, or simply served with a bowl of freshly steamed rice. It can go with a soy-based dipping sauce or mayonnaise, or if seasoned well, it can be good on its own!

Commercially available pancake mix (buchim garu, 부침가루) is a pantry staple in Korean homes. The mix is seasoned and typically includes wheat flour and other ingredients such as corn starch, rice flour and sometimes baking powder. Koreans look for a slightly chewy and crispy texture in savory pancakes.

The batter should be thick so stir just until well combined. Over mixing will result in soft, somewhat gummy pancakes. Be sure to use cold water to keep the batter as cold as possible, and move quickly in making the pancakes. This will help produce the best texture.

*It's important to use a non-stick skillet or a very well seasoned pan as the pancake has a tendency to stick. Even with the non-stick skillet, you will need to use the generous amount of oil stated to get that crispy, crunchy exterior.

Cabbage and radish kimchi, a popular fermented vegetable dish, in particular were effective in reducing the risk of obesity and abdominal obesity in both men and women.

Flipping too early: flipping the pancake before the first side is fully cooked and set can result in a fragile structure that easily falls apart. Cooking time: insufficient cooking time on each side may lead to an undercooked center that lacks the necessary cohesion.

Homemade kimchi must be kept refrigerated and will last for up to 1 month. Store-bought kimchi that remains unopened can be kept at room temperature for 1-3 months. If you have store-bought kimchi that's been opened, it will be good for 3-4 days at room temperature and up to 6 months when refrigerated.

A typical Korean breakfast can be rice with soup and side dishes. More and more people now these days in Korea don't have the time to prepare a proper sit down breakfast. For the people on the go usually they eat fruit or buy breads near subway stations.

What is the shelf life of kimchi pancakes? ›

After 2 days, taste and, depending on the desired degree of fermentation, leave for 1 or 2 days. After that, it is ready to eat, but with storage, in the fridge, it gets better and better. Shelf life up to 1 month in the refrigerator.

Buchimgae (부침개), or Korean pancake, refers broadly to any type of pan-fried ingredients soaked in egg or a batter mixed with other ingredients. More specifically, it is a dish made by pan-frying a thick batter mixed with egg and other ingredients until a thin flat pancake-shaped fritter is formed.

You can either enjoy them as a snack with dipping sauce or serve them as part of a full meal. I like to enjoy them as part of a Korean meal with other main or side dishes like tteokbokki, dakgalbi, instant ramen (I love Neoguri, they have the best noodles!), or Korean cucumber salad. Why isn't my kimchi pancake crispy?

Kimchijeon, or kimchi jeon (김치전), is a type of Korean savory pancake that's made with kimchi. It's also called kimchi buchimgae (김치부침개). Enjoy these deliciously crispy kimchi pancakes as a snack, appetizer, or a light meal!

Overmixed Pancake Batter

When you overmix the batter to “make sure there are no lumps left” you are activating the gluten (a protein found in flour). While you won't notice it in batter form, overmixed pancake batter will yield a gummy or rubbery pancake texture.

If kimchi over-ferments, it will have a very vinegary odor and taste. It is not pleasant to eat raw, so it is often used for soups and stews. If any fermentation gets soft and slimy, then it is a sign of spoilage.

I've found that the oven is the easiest way to keep the centers soft and edges crispy. While the pancakes are cooking, preheat the oven to 250F. Line the cooked pancakes in an even layer onto a baking sheet. Avoiding stacking the pancakes, which causes them to steam and get soggy.