Korean Kimchi Pancake (Kimchijeon)

What is Kimchijeon (Korean Kimchi Pancake)?

Kimchijeon (Korean Kimchi Pancake) is a popular Korean dish that consists of kimchi (fermented and spicy napa cabbage) mixed with a simple batter and pan-fried to create savory, crispy pancakes. These pancakes are a common snack, appetizer, or side dish in Korean cuisine. They are known for their delicious combination of flavors, with the tangy and spicy kimchi contrasting with the crispy exterior of the pancake.

Kimchijeon (Korean Kimchi Pancake) is a versatile dish that can be enjoyed on its own, as a side dish, or as a part of a larger Korean meal. It’s a great way to appreciate the bold flavors of kimchi and the satisfying crunch of a pancake.

What are the Ingredients to Make Korean Kimchi Pancake?

The basic ingredients for making Kimchijeon (Korean Kimchi Pancake) typically include:

• Kimchi: Chopped kimchi, often with the liquid, is a key ingredient. The kimchi provides the signature flavor and spiciness to the pancakes.
• Flour: Wheat flour is used to create the batter that holds the kimchi together.
• Water: Water is used to make the batter. It’s mixed with the flour and other seasonings to form a thick, but pourable, consistency.
• Seasonings: Various seasonings like salt, sugar, and garlic may be added to enhance the flavor.
• Optional Ingredients: Some recipes include additional ingredients like sliced green onions, vegetables, or even pork or seafood for added texture and taste.

The preparation of Kimchijeon (Korean Kimchi Pancake) involves mixing the chopped kimchi and batter, then frying the mixture in a hot pan until it becomes golden brown and crispy on both sides. The result is a savory, slightly spicy pancake that is often served with a dipping sauce made from soy sauce, vinegar, and sesame seeds.

Can I Substitute Kimchi with Other Ingredients for Korean Pancakes?

While kimchi is the key ingredient that gives Kimchijeon its distinctive flavor and spicy kick, you can certainly get creative and substitute kimchi with other ingredients to create variations of savory pancakes. Here are some ideas for substitutions or additional ingredients:

• Vegetables: You can use a variety of vegetables to replace or complement the kimchi. Sliced or julienned zucchini, carrots, bell peppers, mushrooms, spinach, or chives can all work well. These options can provide different textures and flavors.
• Seafood: To make seafood pancakes, you can add small pieces of shrimp, squid, or mussels. These add a seafood twist to your pancakes and pair nicely with the savory pancake batter.
• Tofu: Silken tofu, crumbled or mashed, can be used to make tofu pancakes. It offers a creamy texture and absorbs the flavors of the seasoning.
• Meat: If you want to incorporate meat, small pieces of cooked pork, beef, or chicken can be added to the batter for a meaty version of the pancake.
• Mung Bean Sprouts: Mung bean sprouts are a traditional ingredient for Korean pancakes. You can mix them with the batter to create a classic Korean mung bean pancake (bindaetteok).
• Cheese: For a unique twist, you can add shredded cheese to the batter. It will melt and create a cheesy, gooey interior when cooked.
• Herbs and Greens: Chopped herbs like cilantro, parsley, or basil, as well as leafy greens like spinach, kale, or Swiss chard, can be used to add freshness and color to your pancakes.
• Dried or Rehydrated Shiitake Mushrooms: Soak dried shiitake mushrooms until they are soft, then chop them finely and add them to the batter. They bring a rich umami flavor.

Remember that when substituting or adding ingredients, the texture and moisture content may vary, so you might need to adjust the amount of batter or the cooking time accordingly. The key is to experiment and create a pancake that suits your taste and preferences.

How to Make Korean Kimchi Pancake?

Here are the step-by-step instructions to make Korean Kimchi Pancake:

Instructions:

1. Prepare Kimchi and Scallions:
   • Begin by chopping one cup of well-fermented kimchi into small pieces. Finely chop 2-3 tablespoons of scallions (green onions). You can also use the kimchi juice for added flavor.
2. Create the Batter:
   • In a mixing bowl, combine 1 cup of all-purpose flour and 1 cup of water to form a smooth, lump-free batter. It should be thick but pourable.
3. Season the Batter:
   • Add the chopped kimchi, scallions, 1 teaspoon of soy sauce (optional), 1/2 teaspoon of sugar, and 1/4 teaspoon of salt to the batter. You can also include 1/4 teaspoon of minced garlic and 1/4 teaspoon of gochugaru (Korean red pepper flakes) if you want a spicier pancake. Mix everything until well combined.
4. Preheat the Pan:
   • Heat a skillet or non-stick frying pan over medium-high heat. Add enough vegetable oil to coat the bottom of the pan and allow it to get hot.
5. Cook the Pancake:
   • Pour the batter into the hot pan, spreading it evenly to create a pancake shape. You can make one large pancake or smaller individual ones, depending on your preference.
6. Fry Until Golden Brown:
   • Let the pancake cook for about 3-4 minutes on each side or until it’s golden brown and crispy. You can press it down gently with a spatula to ensure even cooking.
7. Prepare Dipping Sauce (Optional):
   • While the pancake is cooking, you can prepare the dipping sauce by mixing 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar or white vinegar, 1/2 teaspoon of sesame oil, 1/2 teaspoon of sugar, 1/2 teaspoon of toasted sesame seeds, and a pinch of gochugaru (Korean red pepper flakes) for added heat (optional).
8. Serve Hot:
   • Once the kimchi pancake is done, remove it from the pan, drain any excess oil on paper towels, and cut it into wedges or squares. Serve it hot, optionally with the dipping sauce.

Kimchi Pancake (Kimchijeon) is a delightful dish that combines the bold flavors of kimchi with a crispy texture, making it a beloved treat in Korean cuisine.

What is the Best Way to Serve Korean Kimchi Pancake?

The best way to serve Korean Kimchi Pancake (Kimchijeon) is to present it fresh and hot, highlighting its crispy exterior and the flavorful, spicy goodness of the kimchi inside. Here’s how to serve it:

1. Cut into Wedges or Squares: After cooking the Kimchi Pancake, remove it from the pan, drain any excess oil on paper towels, and cut it into wedges or squares. This makes it easier to serve and enjoy.
2. Serve Immediately: Kimchijeon is at its best when it’s served hot and fresh from the pan. The crispy texture and savory flavors are most enjoyable when it’s right off the heat.
3. Dipping Sauce (Optional): You can serve it with a dipping sauce made from soy sauce, vinegar, sesame oil, sugar, and sesame seeds. This dipping sauce complements the pancake’s flavors and adds an extra layer of taste. Provide small dipping bowls for your guests.
4. Garnish: If you want to add some visual appeal, you can garnish the Kimchi Pancake with additional chopped scallions, sesame seeds, or a sprinkle of gochugaru (Korean red pepper flakes) for extra spiciness.
5. Presentation: You can present the Kimchijeon on a serving platter or individual plates. The use of traditional Korean dishes, such as earthenware or ceramic plates, can enhance the overall presentation.
6. Accompaniments: Kimchi Pancake is often enjoyed with other Korean side dishes, such as pickled vegetables, seaweed salad, or a simple bowl of steamed rice. These can be served alongside the pancake to create a more diverse and satisfying meal.
7. Enjoy with Friends: Kimchijeon is often enjoyed in a social setting, so it’s perfect for sharing with friends and family. It’s a delightful dish to have as part of a Korean meal or as a snack during gatherings.

By serving Kimchi Pancake hot, alongside a dipping sauce, and with complementary accompaniments, you can savor the crispy, flavorful, and slightly spicy qualities that make this dish a beloved part of Korean cuisine.

Can I Reheat Korean Kimchi Pancake?

Yes, you can certainly reheat Korean Kimchi Pancake (Kimchijeon) if you have leftovers. Reheating will help restore the crispiness and make it enjoyable again. Here’s how to do it:

On the Stovetop:

1. Heat a Non-Stick Pan: Place a non-stick skillet or frying pan on the stovetop over medium heat. You can add a small amount of oil or use a non-stick cooking spray if desired.
2. Reheat the Pancake: Once the pan is hot, add the leftover Kimchi Pancake. You can reheat the whole pancake or cut it into smaller pieces for even cooking.
3. Flip and Heat Both Sides: Cook the pancake for a few minutes on each side, or until it’s heated through and regains its crispiness. You can use a spatula to flip it as needed.

In the Oven:

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Place on a Baking Sheet: If you have a large Kimchi Pancake, you can place it on a baking sheet. If you’ve cut it into smaller pieces, you can arrange them on the sheet.
3. Reheat in the Oven: Put the baking sheet in the preheated oven for about 5-10 minutes, or until the pancake is heated through and becomes crispy again.

In the Air Fryer:

1. Preheat the Air Fryer: Preheat your air fryer to around 350°F (175°C).
2. Arrange in the Air Fryer Basket: Place the leftover Kimchi Pancake pieces in the air fryer basket. You don’t need to preheat the air fryer for this method.
3. Reheat in the Air Fryer: Air fry for 3-5 minutes, or until the pancake is hot and crispy. Be sure to check it periodically to prevent overcooking.

No matter which method you choose, reheating Kimchi Pancake allows you to enjoy it once again with its crispy exterior and flavorful interior. Just be mindful not to overcook, as that can make it too dry.

How Long Can I Store Korean Kimchi Pancake?

Korean Kimchi Pancake (Kimchijeon) is best enjoyed fresh, but if you have leftovers or want to store it for later, you can do so. Here are some guidelines for storing Kimchi Pancake:

Refrigeration: You can store leftover Kimchi Pancake in an airtight container in the refrigerator. Follow these steps:

1. Allow the pancake to cool to room temperature. It’s important not to refrigerate it while it’s still hot to avoid condensation.
2. Place it in an airtight container or wrap it in plastic wrap.
3. Store it in the refrigerator for up to 2-3 days.

Freezing: Kimchi Pancake can also be frozen for longer storage:

1. Allow the pancake to cool to room temperature.
2. If the pancake is large, cut it into smaller serving portions.
3. Place the portions in a single layer on a baking sheet and freeze until they become firm.
4. Once the portions are frozen, transfer them to an airtight container or a resealable freezer bag, placing a sheet of parchment paper or plastic wrap between each portion to prevent sticking.
5. Label the container or bag with the date.
6. Kimchi Pancake can be stored in the freezer for up to 1-2 months.

When you’re ready to enjoy the frozen Kimchi Pancake, you can reheat it directly from the freezer using the stovetop, oven, or air fryer methods mentioned earlier. Freezing may affect the crispiness, but the flavor should still be preserved.

Remember that while you can store Kimchi Pancake for a period of time, it’s at its best when enjoyed fresh and hot. Over time, the pancake’s texture may become less crispy, but the flavor will still be delicious.