Kimchijeon (pancakes)

Okay, so I realise that there's nothing remotely mouthwatering about the idea of salted and fermented cabbage. But the reality of kimchi is that it is a flavour bomb that is ready to blow your tastebuds. It's savoury, garlicky, tangy and a fiery red from all that chilli powder. While it's usually eaten as banchan, or a side dish, it's phenomenal as an ingredient e.g. in this kimchi fried rice. And that is why it is the star of this pancake. 

Kimchijeon is one of my favourite starters at Korean restaurants but, despite its simplicity, my attempts to make it at home haven't always been successful. Believe me when I say there is nothing less appetising than a doughy pancake with just the ghost of kimchi spice. I’ve been experimenting for ages and I finally have a recipe I’m really happy to share.  

This kimchijeon recipe will give you two pancakes that are so perfectly crisp on the outside, you’ll hear the crunch as the knife runs through it. Each bite is full of slightly sour, garlicky kimchi offset by smoky bacon and mellow spring onions. There’s just enough flour to hold the ingredients together and no egg because it’s just not necessary in the batter. Kimchijeon is usually kimchi or kimchi with ground pork so you can leave out the bacon if you like. It just adds a little something extra to this delicious party and the fat adds to the crisp factor. You could even make the pancakes sans bacon and then add a rasher or two on the side with an egg. Hello brunch! 👋 

Kimchi and potato starch are both meant to have a whole host of health benefits, especially for your gut. However, let’s not pretend this is a healthy pancake. My first few attempts were less than perfect because I was using just a trickle of oil, as you would for American pancakes or crepes. Don’t do this, friends. You have to be generous with the oil, first to attain that lovely crispy exterior and second to help you flip the pancake over in one piece. You have been warned so be stingy at your own peril ;) 

Kimchijeon

Serves 2.

INGREDIENTS

• 4 smoked rashers bacon

• 1 cup kimchi

• 4 spring onions

• 3/4 cup water

• 1/2 cup plain flour

• 1/4 cup potato starch/rice flour/plain flour

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon salt

• Vegetable oil, for frying

METHOD

Squeeze the juice from the kimchi into a large bowl and then lay the kimchi on a chopping board. Pour the juice into a measuring cup. Add enough water (up to 3/4 cup) to make a full cup of liquid and pour back into the bowl. Roughly (not finely) chop the kimchi into smaller pieces and add to the bowl. 

Slice the green parts of the spring onions into four sections and add to the kimchi. 

Cut the bacon into bitesize pieces and add to a medium-sized nonstick pan over medium heat. Cook on both sides until brown.

While the bacon is cooking, add the flour, potato starch, onion powder, garlic powder and salt to the bowl and stir well. 

When the bacon is done, take it out of the pan and set aside, leaving the hot fat in the pan. Add a little more oil to the pan, swirling so that it’s well-coated. 

Pour in half the batter into the pan, quickly using the back of a spoon to evenly distribute the spring onions and kimchi.

Let it cook undisturbed for a minute  before you start pushing the edges with your spatula. If you’re using the bacon, add it to the pancake now by evenly laying pieces over the top. Once the pancake has started to set, try lifting the pan and swirling the pancake around in the oil. If it doesn’t move, don’t force it, give it another half a minute before trying again. Keep pressing the pancake down all over with the back of the spatula. Cook for 3 more minutes or until the bottom is nicely browned. 

Use your spatula to flip the pancake over. Tilt the pan to add more oil to the pan. Cook for another 2-3 minutes, alternatively pressing the pancake down and swirling the pan to cook evenly. 

At this point you can either serve or flip and cook both sides for a minute more until crisp to your liking.  

Add more oil to the pan and repeat the  above steps with the other half of the batter.

Serve with this optional, simple dipping sauce: 1 tablespoon soy sauce , 1/4 tsp rice vinegar, 1/4 tsp toasted sesame oil and a pinch of sesame seeds.