Kimchijeon is a folk dish that is popular in the street food culture. Outside Korea, the kimchi pancake is increasing in popularity. Many non-Korean home cooks are making their own kimchi now, and are exploring different ways to incorporate kimchi into a “Menu rotation”. It is usually served as an appetizer, snack or banchan, but also increasingly as a main dish or primary side in fusion meals.
1/2 cup kimchi
1/4 pound pork loin, loin chop, picnic shoulder, blade roast, or even ham (substitute any type mushrooms)
1 bunch scallions, spring, or green onion
2 large fresh red chili or jalapeno peppers
1 small white onion
Vegetable cooking oil as needed for frying
1 large egg
1 3/4 cup flour
1/4 cup corn or potato starch
2 cup ice cold water
1 tablespoon pure roasted sesame seed oil (NOT cold pressed oil)
1/2 teaspoon salt
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 teaspoon chopped scallion, spring, or green onion
1 teaspoon roasted sesame seed oil
1 teaspoon coarse ground chili powder
1 teaspoon sugar
- Slice the pork into long thin strips, lightly salt, and let stand for 15 minutes
- Slice larger scallion/green onion in half lengthwise, then cut to 1 inch lengths.
- Slice the onion, then cut each slice in half and separate the layers.
- Slice the peppers (discard seeds, or save for drying) into thin slivers.
- Press excess moisture from kimchi. Save about 2 teaspoons of the juice to add to batter.
- Toss together in a medium bowl
- In a small bowl, mix all dip ingredients.
- Stir well and set aside.
- In a small mixing bowl:
- Whip egg and sesame oil together with a whisk, fork, or slotted spoon.
- In a medium to large mixing bowl:
- Mix dry ingredients (flour, starch, salt).
- Add egg mixture, kimchi juice, and water. Stir until well mixed. (Batter should be slightly thinner than standard pancake batter.)
Preheat large flat bottomed skillet (pancake griddle to 350º) over high heat.
Lightly oil griddle or skillet.
Add pork strips and lightly brown them. (30 to 45 seconds) Add to bowl with veggies and toss.
Reduce heat to medium and add 1 teaspoon vegetable oil.
Ladle batter into skillet (six to eight inch diameter cake) and quickly add the tossed ingredients evenly over the batter.
When the underside is lightly browned carefully flip the pancake. (check by slightly lifting one edge with spatula)
Repeat until golden brown on both sides. Edges should be slightly crisp.
Repeat process until all the batter is used. (pancakes may be kept in warm oven until cooking is done).
Cut pancakes into approximately 1 inch by 1 inch sections and serve with dip as a snack or as a side dish with a Korean meal. Unused cooked pancakes may be frozen for later use.
To reheat – Wrap in tin foil and place in 350º oven for about 10 minutes. Add 5 minutes for each additional pancake.
Nutrition information calculated from recipe ingredients.
Serving size: About 5 ounces.
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Amount Per Serving
Calories From Fat (26%) 48.62
Calories From Protein (14%) 27.07
Calories From Carbohydrates (60%) 112.51
Calories From Alcohol (0%) 0
% Daily Value
Total Fat 5.49g 8%
Saturated Fat 1g 5%
Monounsaturated Fat 1.75g
Polyunsaturated Fat 2.23g
Trans Fatty Acids 0.01g
Cholesterol 33.37mg 11%
Sodium 482.69mg 20%
Potassium 150.75mg 4%
Total Carbohydrates 27.51g 9%
Fiber 1.26g 5%
Sugar Alcohols 0g
Net Carbohydrates 26.26g
Protein 6.72g 13%
Vitamin A 197.39IU 4%
Vitamin C 18.64mg 31%
Calcium 20.64mg 2%
Iron 1.75mg 10%
Vitamin E 0.41mg 4%
Vitamin D 2.19IU <1%
Thiamin 0.29mg 19%
Riboflavin 0.21mg 12%
Niacin 2.54mg 13%
Vitamin B6 0.17mg 9%
Folate 63.48mcg 16%
Vitamin B12 0.13mcg 2%
Pantothenic Acid 0.32mg 3%
Vitamin K 11.87mcg 15%
Phosphorus 77.49mg 8%
Magnesium 16.46mg 4%
Zinc 0.55mg 4%
Copper 0.09mg 4%
Manganese 0.26mg 13%
Selenium 14.7mcg 21%
Water 102.72g 0%