Kimchi Pancake (Kimchijeon) — Maangchi
Official video linked from the original Maangchi recipe. The method and quantities align; in-browser playback was not tested.
Official cooking video · Maangchi · YOUTUBECrispy Fermented Kimchi and Scallion Pancake
A thin, crispy kimchi pancake made with ripe napa kimchi, its brine, and scallions in a 30 cm skillet, served as two snack portions. Rewritten from Maangchi's original method.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Finely chop 225 g kimchi and three scallions into a bowl. Measure 30 ml of kimchi brine separately.
- 02
Add the 30 ml brine, 2 g sugar, about 65 g flour and 120 ml cold water to the kimchi and scallions; mix until no large dry lumps remain.
- 03
Warm a roughly 30 cm nonstick skillet over medium heat with 30 ml oil. Spread the batter thinly across the pan, then cook 3–5 minutes until the underside is golden and crisp.
- 04
Carefully turn the pancake. Pour the remaining 30 ml oil around the edge and gently lift the pancake so oil reaches the underside. Fry another 3–5 minutes.
- 05
Flip once more for about 1 minute, check the batter is cooked through with no wet flour inside, then cut into two portions. Beware of splattering oil.
Before you cook
Contains wheat/gluten from flour. Kimchi can contain fish sauce (fish) or salted shrimp (crustacean shellfish); check labels. Do not use spoiled or moldy kimchi. Avoid splattering oil and cook the batter through. Chill leftovers in shallow containers within two hours at 4°C/40°F or colder and reheat to 74°C/165°F.
Allergens: wheat (all-purpose flour), kimchi may contain fish sauce or salted shrimp (fish or crustacean shellfish), check packaged kimchi and cross-contact labels
Image & source credits
AI-generated illustration; this is not an actual food photograph.
Original AI-created illustration of Crispy kimchi pancake. Not a photograph of a dish actually cooked.
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