Korean kimchi pancakes with dipping sauce (Kimchi jeon)

Pancakes, called jeon or buchimgae, are typical in Korean cuisine. They grew in prominence during the Joseon Dynasty (1392-1897), where they were a regular feature on royal banquets. They are also an essential part of the table during ancestral memorial rites and other holidays and celebrations.

Jeon can be made either plain or with any topping of vegetables, meat, or both. They are versatile and beloved by the population.

One of the most common variants is with kimchi, a dish that is quintessentially Korean. This is a beautiful combination, the kimchi spicing up the pancakes and adding a tartness from the brine. The pancakes are fluffy and soft, thanks to the commercial pancake flour that contains wheat flour for gluten and softness and potato starch for a crispiness when fried. Depending on the brand, they may contain spices like garlic and pepper. I also made the dipping sauce, a rare find in restaurants, which adds a punch of flavour. These are so easy to eat and delicious.

I enjoy cooking from this fabulous cookbook on authentic Korean cuisine. It perfectly introduces this complex and excellent cuisine, including everything from simple kimchis to stews and soups. I highly recommend it to those who want to discover and master this cuisine.

For more recipes from this cookbook, click here.

Ingredients:

For the pancakes:

1 cup ready Korean pancake mix

1 egg yolk

1 cup aged kimchi, minced

1/2 cup kimchi juice

1 tablespoon gochugaru (Korean chilli flakes), or to taste

1 onion, thinly sliced

1 tablespoon doejang (Korean fermented soy paste)

Salt, to taste

1/2-cup sparkling water, or as needed

Oil for frying

For the dipping sauce:

3 tablespoons Kikkoman soy sauce

3 tablespoons rice wine vinegar

1 teaspoon roasted sesame oil

2 teaspoons fine gochugaru (Korean chilli flakes)

1 teaspoon gochujiang (Korean chilli paste)

1 teaspoon sesame seeds, toasted

Mix all the ingredients for the dipping sauce and allow to sit for at least 30 minutes.

Mix all the ingredients for the pancakes to a thin batter, the consistency of light cream. Allow to sit for 15 minutes to allow the flavours to mingle.

Heat a frying pan on medium-low heat with a tablespoon of oil. Add a small ladle dollop of the batter and allow it to spread out naturally. Cook for 2 minutes until the top is almost completely dry and the bottom is a beautiful golden brown. Flip for one minute. Remove and place on paper towels. Repeat with the remaining batter until it is over.

Serve immediately with the dipping sauce on the side.