Kimchi Pancake Recipe (Kimchijeon) - Easy | Korean Bapsang (2024)

FAQs

Why is my kimchi pancake not crispy? ›

But all too often, cooks end up with a soggy kimchijeon rather than the crispy version you know and love. The main reason? Not using enough oil. To get the right amount of oil in the pan, think of this cooking process as a kind of deep fry rather than a saute.

The batter should be thick so stir just until well combined. Over mixing will result in soft, somewhat gummy pancakes. Be sure to use cold water to keep the batter as cold as possible, and move quickly in making the pancakes. This will help produce the best texture.

Kimchijeon, or kimchi jeon (김치전), is a type of Korean savory pancake that's made with kimchi. It's also called kimchi buchimgae (김치부침개). Enjoy these deliciously crispy kimchi pancakes as a snack, appetizer, or a light meal!

“Because you are cooking in such a hot pan,” said Chung, “the pajeon can burn. But if you make the mistake of turning down the heat too much, the pancake has a tendency to become oily.”

They are “mushy” because they were undercooked. They are undercooked because the heat was too high and the surface cooked before the inside making them look cooked but “mushy”. To fix those, you could put them in a medium hot oven or toaster oven for a few minutes.

Or if it's too thick, you can add water and kimchi juice. The rule of thumb is to just add 1 tablespoon at a time. Once the pancake batter is prepared, you'll need to heat up your 10-12-inch pan with a good amount of oil.

I tend to serve this Kimchi Pancake as a snack, but you could easily turn it into a meal. Serve with some quick banchan like Spicy Bean Sprouts and Lemon Zucchini for a satisfying, Korean inspired dinner.

You can also simply use all purpose flour or gluten free flour, or recreate your own pancake mix similar to commercial premix by mixing 3/4 flour, 2 tablespoons rice flour, 2 tablespoons potato (or cornstarch), 1 teaspoon minced garlic (or powder), and 1/2 teaspoon salt.

Overall, eating up to three servings of kimchi daily was associated with an 11% lower odds for obesity, compared to folks who ate less than one serving daily, Shin's group found. Results varied somewhat based on gender: Women who ate two to three servings daily saw their odds for obesity fall by 8%, the study found.

Storage and reheating

We recommend keeping the pancakes in an airtight container so that the kimchi does permeate your entire fridge. To reheat, simply microwave on a microwave safe plate or reheat on a nonstick pan over medium heat on the stovetop.

Can kimchi go bad? ›

Homemade kimchi must be kept refrigerated and will last for up to 1 month. Store-bought kimchi that remains unopened can be kept at room temperature for 1-3 months. If you have store-bought kimchi that's been opened, it will be good for 3-4 days at room temperature and up to 6 months when refrigerated.

The Korean term "Kimchi" refers to fermented vegetables, and encompasses salt and seasoned vegetables. It is mainly served as a side dish with every meal, but also can be served as a main dish. Kimchi is mainly recognized as a spicy fermented cabbage dish globally.

Pajeon (Korean: 파전, Korean pronunciation: [pʰa. dʑʌn]) is a variety of jeon with scallion as its prominent ingredient, as pa (파) means scallion. It is a Korean dish made from a batter of eggs, wheat flour, rice flour, scallions, and often other ingredients depending on the variety.

My kimchi is mushy, not crunchy like it should be, what went wrong? It's possible your kimchi fermented in a room that was too hot. Higher temperatures can lead to the bacteria becoming a bit overactive, breaking down the structure of the vegetables.

Cooking oil: insufficient oil in the pan can hinder the pancake from achieving the desired crispiness. Cooking temperature: cooking the pancake over too low a heat can lead to a softer texture. Higher heat is essential to achieving crispiness.

My pancakes are soggy

You may have undercooked them or not used enough fat to cook them properly. Alternatively, the batter may be of the correct consistency but you may have used too much of it for each pancake. Batter which is too thick can also make the pancake difficult to roll or fold.

Kimchi spoilage and over-fermentation

It will continue to ferment at a cool temperature. If kimchi over-ferments, it will have a very vinegary odor and taste. It is not pleasant to eat raw, so it is often used for soups and stews. If any fermentation gets soft and slimy, then it is a sign of spoilage.