Crispy Korean Kimchi Pancake (Kimchijeon) in 22 Minutes
Make a crisp-edged Korean kimchi pancake with sour kimchi, kimchi brine, scallions, and a quick soy dipping sauce. Thin batter and enough oil give…
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Cooking tools:
- Cast iron skillet
- Nonstick skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Stove
- Airtight container
- Refrigerator
- Plate
Ingredients
- 1 1/2 cups (225 g) well-fermented napa cabbage kimchi, chopped
- 3 tablespoons kimchi brine
- 3/4 cup (95 g) all-purpose flour
- 2 tablespoons cornstarch
- 2/3 cup (160 ml) ice-cold water, plus more as needed
- 1/2 teaspoon sugar
- 1 teaspoon gochugaru, optional
- 2 scallions, cut into 2-inch pieces
- 1/4 small yellow onion, thinly sliced
- 1/4 teaspoon kosher salt, only if your kimchi is mild
- 4 tablespoons neutral oil, divided
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon water
- 1/2 teaspoon toasted sesame oil
- 1 teaspoon sliced scallion
- Pinch of toasted sesame seeds, optional
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