Equipment
Ingredients
Batter Base
- 75 g all-purpose flour
- 25 g cornstarch
- 100 ml water, ice-cold
- 30 ml kimchi liquid, strained from the kimchi jar
- 2 g granulated sugar
Fillings and Frying
- 150 g vegan kimchi, well-fermented and sour, roughly chopped
- 2 scallions, thinly sliced
- 45 ml neutral cooking oil
Dipping Sauce (Optional)
- 15 ml soy sauce
- 15 ml rice vinegar
- 5 ml toasted sesame oil
Nutrition (per serving)
Method
In a mixing bowl, combine the all-purpose flour, cornstarch, ice-cold water, kimchi liquid, and sugar. Whisk gently just until the dry ingredients are moistened. Do not overmix; a few small lumps are perfectly fine.
Add the roughly chopped vegan kimchi and sliced scallions to the batter. Fold gently with a spatula until the vegetables are evenly coated. Let the mixture rest for 5 minutes.
Place a large non-stick skillet over medium-high heat. Add half of the neutral cooking oil and heat until shimmering and pale wisps of smoke begin to appear, approximately 190°C/375°F.
Pour half of the batter into the center of the skillet. Immediately use the back of a spoon or spatula to spread it out into a thin, even circle. Fry undisturbed until the bottom is deeply golden brown and the edges look dry and crispy.
Slide a wide spatula under the pancake and flip it in one quick motion. Drizzle a little extra oil around the edges of the pan so it seeps underneath. Press down firmly with the spatula and fry until the second side is equally crispy and browned.
Transfer the cooked pancake to a wire rack or cutting board. Repeat the frying process with the remaining oil and batter. Cut the pancakes into wedges or bite-sized squares.
If using the dipping sauce, quickly whisk together the soy sauce, rice vinegar, and toasted sesame oil in a small bowl. Serve the pancake immediately while hot and crispy.
Chef's Notes
- The secret to shatteringly crisp edges is using ice-cold water in the batter and ensuring you use plenty of oil in a hot pan. Do not skimp on the frying oil.
- Well-fermented, sour kimchi is absolutely essential for kimchijeon. If your kimchi is newly purchased and tastes fresh, leave it at room temperature for a day or two to sour before making this.
- Adding cornstarch or rice flour to the all-purpose flour base breaks up the gluten network, resulting in a lighter, crispier bite rather than a heavy, bread-like texture.
- For extra texture and flavor, try adding thinly sliced white onions or julienned carrots to the batter alongside the scallions.
Storage
Refrigerator: 3 days — Store in an airtight container layered with parchment paper.
Freezer: 1 month — Freeze flat between sheets of parchment paper.
Reheating: Pan-fry over medium heat with a drop of oil for 2-3 minutes per side to restore crispness. Do not microwave.
