Kimchi jeon, or kimchi pancake, is one of my favorite appetizers to get at a Korean restaurant although I don’t get to order it often since my fiance isn’t a big fan of kimchi and there are usually so many great appetizers to order. Featuring the Korean staple, kimchi, this dish is so simple yet flavorsome.
I used a YouTube video recipe I found from a channel that I am familiar with from their many Korean food cooking videos. I like how he explains the recipe very straightforwardly while also explaining the context behind certain parts of the recipe. For example, he explains that you must use cold water and not overmix to prevent the gluten from developing, and that the batter might look a bit watery, but is necessary for it to get crispy. I loved these tips because typically, when Americans think of pancakes, they think of thick and fluffy pancakes which is not at all how you would describe a kimchi pancake.
You can watch me make it on TikTok!
I highly recommend getting Korean pancake mix for this recipe instead of trying to use all-purpose flour, which the YouTube video does provide directions on how to use it for making kimchi pancakes, but I remember trying to use AP flour once before and it wasn’t the same. The ingredients are literally just kimchi, Korean pancake mix, green onion, some sugar, some Korean chili pepper flakes, and water, so might as well get yourself some of the proper Korean pancake mix and give it a try!