Making kimchi pancakes (or kimchijeon) is just as simple as making regular pancakes for breakfast and serving them with maple syrup. The batter for kimchi pancakes is simpler than that for Chinese scallion pancakes, which calls for the preparation of dough.
A dipping sauce, which is even less of a hassle to prepare, can be added if desired.
There’s nothing to it but soy sauce, water, sugar, rice vinegar, and sesame oil. I often make this dish as an appetizer on weeknights when I get home from work hungry and need something to eat immediately. This is also the best approach to prevent any kimchi from going to waste.
Even if you could use Korean pancake mix from the supermarket, why not just make your own Korean pancakes from scratch?
If you make it yourself, you know precisely what goes into it, while store-bought food often has extra flavorings and preservatives.
FOR THE PANCAKE:
- 1 scallion, chopped
- ½ cup of all-purpose flour
- ½ cup of roughly chopped cabbage kimchi
- ½ cup of kimchi juice
- ½ cup of potato starch
- 3 tablespoons of water
- 2 tablespoons of vegetable oil
- 1 teaspoon of toasted sesame seeds
- 1/4 teaspoon of salt
FOR THE DIPPING SAUCE:
- 1 tablespoon of soy sauce
- 1 tablespoon of water
- 1 teaspoon of sugar
- 1 teaspoon of rice vinegar
- ½ teaspoon of sesame oil
- Flour, potato starch, and salt should be mixed together in a big bowl. Incorporate the kimchi, kimchi liquid, water, and scallion.
- Stir the ingredients together thoroughly using chopsticks or a fork.
- A cast-iron or nonstick skillet should be heated over medium-high heat. Spread the batter in the pan and add 2 teaspoons of vegetable oil.
- Brown one side of the meat in the pan. Cook the pancake until it is cooked on both sides by flipping it over.
- At the same time, mix up the dipping sauce in a separate bowl. Accompany the pancake with this!