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Kimchi Pancakes (Kimchijeon)
Crispy kimchi pancakes pan-fried until deeply golden on both sides, a great way to use up kimchi that has gone a little too sour.
Total time
20 min
Prep
5 min
Cook
15 min
Difficulty
medium
Cuisine
Korean
comfortAsian
Ingredients
1 cupkimchi, roughly chopped
½ cupkimchi brine
1 cupall-purpose flour
½ cupcold water
2spring onions, chopped
oilfor pan
dipping sauce: soy sauce, rice vinegar, sesame oil, chilli flakes
Instructions
1
Mix flour with kimchi brine and water to make batter.
2
Fold in kimchi and spring onion.
3
Fry spoonfuls in oil over medium-high heat 3-4 min per side until crispy.
4
Serve with dipping sauce.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
Calories
125
Protein
4g
Fat
0.6g
Carbs
25.9g
Fiber
2g
Sodium
296mg
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