Crispy Kimchi Pancakes (Kimchi-jeon)

Ingredients

Ingredients

• 1 cups aged kimchi, chopped
• 2 tbsp kimchi brine
• 0.5 cups all-purpose flour
• 2 tbsp cornstarch
• 0.5 cups ice cold water
• 1 tsp sugar
• 1 tsp toasted sesame oil
• 3 tbsp vegetable oil for frying

Instructions

1. Chop the kimchi into bite-sized pieces and place in a large mixing bowl.
2. Add the kimchi brine, flour, cornstarch, water, sugar, and sesame oil to the bowl.
3. Stir the mixture until just combined; do not overmix, as a few lumps are fine.
4. Heat a generous amount of oil in a non-stick skillet over medium-high heat.
5. Pour the batter into the pan, spreading it out thinly with a spatula to ensure crispiness.
6. Cook for 3-4 minutes until the bottom is golden brown and crispy.
7. Flip the pancake carefully and cook the other side for another 3 minutes, pressing down lightly.
8. Serve immediately while hot, optionally with a dipping sauce of soy sauce and vinegar.

Notes

Use well-aged, sour kimchi for the best flavor. Adding a little cornstarch to the flour mixture is the secret to achieving that signature crispy texture.