Kimchi Pancakes (Kimchijeon)

Total Time Prep/Total Time: 25 min.
Yield 4 servings
Test Kitchen Approved
Kimchi pancakes are one of the easiest ways to use up a jar of kimchi. The crispy pancakes are incredibly flavorful—sweet, spicy, tangy and incredibly umami-rich. Enjoy them as a snack or a side dish.

Ingredients

  • 1/2 cup chopped kimchi
  • 1/4 cup all-purpose flour, plus additional as needed
  • 1/4 cup cornstarch
  • 1 teaspoon sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt, optional
  • 1/8 teaspoon garlic powder, optional
  • 1/8 teaspoon onion powder, optional
  • 1 tablespoon kimchi juice
  • 1/2 cup ice water
  • 2 tablespoons vegetable oil

Directions

  1. In a medium bowl, combine chopped kimchi, flour, cornstarch, sugar and baking powder, and salt, garlic powder and onion powder (if using). Add kimchi juice and water, and stir just until moistened. (The mixture should have a loose, pourable consistency, but it shouldn't be runny. If your kimchi wasn't well-drained, you may need to add additional flour.)
  2. In a nonstick pan, heat vegetable oil over medium heat. Working in batches, pour batter by 1/4 cupfuls into hot oil. Flatten to form a thin circle. Fry until golden brown and crisp; turn and cook until second side is golden brown. Flip again to re-crisp the first side for about 1 minute. Drain on paper towels and keep warm while cooking the remaining pancakes.

Nutrition Facts

1 pancake: 127 calories, 7g fat (1g saturated fat), 0 cholesterol, 157mg sodium, 15g carbohydrate (1g sugars, 1g fiber), 1g protein.

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