Kimchijeon (Kimchi Pancakes)

I love how almost every county in the world has their version of the pancake. France has crêpes, Mexico and Spain each have their own version of a tortilla, and Japan has its okonomiyaki. Korea’s pancake is the jeon (전). It can be made with meat, seafood, vegetables or mushrooms, and it’s held together with a thin batter.
Kimchijeon (김치전) is one of my favorite variants. When prepared well, it’s made almost entirely of kimchi, with some onions for flavor and a small amount of flour and egg to hold it all together. Although kimchi is full of flavor to begin with, when you brown it in a pan like this, it takes it to a whole new level of deliciousness with an earthy complexity and mellow sweetness.

Truth-be-told, kimchijeon is perfectly good without any meat, but by adding a bit of thinly sliced pork belly, takes it from merely good to insanely good! The pork not only give the pancake some more substance, the fat that renders out of the pork helps crisp the edges, while imbuing a rich porcine goodness that goes with the kimchi like peanut butter and jelly.


Kimchijeon (Kimchi Pancakes)
This seems really good, don’t think I had these before, but I’m sure curious to try it!

Ingredients

    1 cup cabbage kimchi
    1/2 teaspoon kosher salt
    2 scallions, finely chopped
    1/4 cup all-purpose flour
    1/4 cup rice flour
    Vegetable oil for frying (I like using grapeseed oil)

Instructions

1. Drain the kimchi, reserving the juice. Measure the juice and top off with water if necessary to make 1/2 cup liquid. Coarsely chop the kimchi.
2. In a large bowl, mix together the all-purpose flour, rice flour, salt, and kimchi juice/water. Let stand for 10 minutes. Stir in the chopped kimchi and scallions.
3. Heat a large skillet over medium-high heat. Add a tablespoon of oil and swirl to coat the bottom of the skillet. For each pancake, add 1/4 of the mixture to the skillet and spread it out with the back of a spoon to make a pancake about 5 inches in diameter. Cook for about 2 minutes until the bottom is crispy and golden. Flip over and cook until the other side is crispy and golden, about 2 minutes more. Remove from skillet and drain on towels. (Work in batches and add more oil to the pan as necessary.)
4. Serve the pancakes warm or at room temperature with dipping sauce on the side.

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