Korean Kimchi Jeon (Kimchi Pancakes) – a delicious recipe with water, onion, salt, green chili pepper, vegetable oil, egg. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
1. Finely chop up the 2 cups of kimchi reserving liquid for the batter. Cut the onions in the same manner, cutting into small cubes is preferable. Finely dice the chili peppers.
2
2. Mix the kimchi, onion, half of the chili peppers, and water with the buchimgaru. Mix until thoroughly blended and a pancake-like consistency is achieved. Adding more water or buchimgaru might be necessary.
3
3. Add a generous amount of oil on a non-stick pan or skillet and wait until it reaches medium-high heat. Ladle the batter to fry in either one large pancake or several smaller ones, about 5 minutes or until slightly golden brown. If wanting a more aesthetic look, you can add a few chili pepper pieces in the center and then cook underside.
4
4. Transfer to a serving plate and enjoy while hot. Soy dipping sauce would be ideal with this appetizer dish.
50
kcal
Calories
3
g
Fat
3
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups kimchi finely chopped, 1 cup water, 1/4 onion finely diced, 1 dash salt and pepper, and more.
Yes, Korean Kimchi Jeon (Kimchi Pancakes) falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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