Kimchi Pancake (Kimchi Jeon)

Kimchi Pancake or Kimchi Jeon is an easy and simple recipe that uses old and fully fermented or too sour kimchi.
Kimchi Pancake (김치전 Kimchi Jeon) evokes a special memory or feeling for many Koreans, especially for those who grew up or currently live in the countryside (시골 shigol). For Koreans, rainy days, Kimchi pancake (kimchi jeon) and makgeolli  go together like hot chocolate goes together with chilly wintery days for Americans.

When it rains, Koreans often say

“OH! On a rainy day like this… I am getting a craving for some Kimchi pancake and makgeolli!!”

Long time ago when Koreans lived in Hanok (many Koreans in the country side still do), the perfect spot to enjoy kimchi pancake and makgeolli was sitting outside, on the wooden covered porch area called Teonmaru (툇마루). Here’s a picture of a Teonmaru in one of the old Korean traditional homes (hanok) at Jeju Folk Village.

Now that I am seeing the whole world through a different “foodie” lens, I am just realizing how important this special area called Teonmaru was — especially for Korean food. In the days with no refrigeration, drying foods (fish, vegetables, fruits)

Kimchi Pancake (Kimchi Jeon)
I looks absolutely delicious. I love how your recipe is always clear and meticulous.

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients

•     35 grams all-purpose flour (about 1/4 cup)
•     1 cup kimchi (juice squeezed out and chopped)
•     45 grams potato starch (about 1/4 cup)
•     2 tablespoons water
•     1 egg
•     1/4 cup kimchi juice
•     2 scallions (white and green parts chopped separately)
•     4 teaspoons vegetable oil
•     100 grams pork belly thinly sliced and chopped

Instructions

1. In a small bowl, whisk together the all-purpose flour and potato starch.
2. Beat the kimchi juice, egg, and water together in a bowl until evenly mixed.
3. Add the kimchi, white part of the scallions and pork belly to the kimchi juice mixture and stir to distribute the ingredients evenly.
4. Add the flour mixture to the kimchi and fold together until just combined. Do not overmix.
5. Heat a frying pan over medium high heat until hot. Add 2 teaspoons of vegetable oil and swirl to coat.
6. Add half the batter to the pan, using a spoon to spread it into a thin even layer. Fry this undisturbed until it starts to brown on one side (you can use a spatula to lift up an edge and peak).
7. Flip the kimchijeon over. It's easiest to flip it in the air, but if you're not confident in your abilities to catch it, you can either use 2 large spatulas, or heat and oil a second pan that you can flip the kimchi pancake into.
8. Use a spatula to press down on the pancake to make sure it's making good contact with the pan. Press all around the pancake frying until browned on this side.
9. Flip the kimchijeon onto a cutting board and slice into wedges like a pizza. Repeat from step 5 with the other half of the batter. Garnish with scallions and serve.

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