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My review
Kimchi Jun (Kimchi Pancake) and Dipping Sauce
adine
"These Korean-style pancakes are served spicy, not sweet. They're great for getting rid of overly-fermented kimchi!"
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Ingredients
30 m servings 199 calsOriginal recipe yields 4 servings (8 pancakes)
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Directions
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Prep
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Cook
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Ready In
- Stir together the kimchi, kimchi juice, flour, eggs, and green onion in a bowl.
- Heat vegetable oil over medium heat in a large skillet. Using about 1/4 cup of batter for each pancake, pour into skillet, spreading as thin as possible. Cook pancakes until set and lightly browned, turning once, 3 to 5 minutes per side. Season to taste with salt.
- Whisk together the rice vinegar, soy sauce, sesame oil, chili pepper flakes, and toasted sesame seeds. Serve with the pancakes.
Nutrition Facts
Per Serving: 199 calories; 7.1 g fat; 26.5 g carbohydrates; 7.4 g protein; 93 mg cholesterol; 513 mg sodium. Full nutrition
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Reviews
Read all reviews 2431 Ratings
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Most helpful positive review
2/7/2010
Excellent recipe! Some tips to make it better: Do not incorporate the egg into the batter. Instead, crack and beat an egg all at once. Once you have the pancake spread out in the oil, gently pou...
Most helpful critical review
6/26/2011
This was okay. Missing pork flavor though. Next time I think I'm going to add thinly sliced strips of pork or ground pork to add that flavor.
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2/7/2010
Excellent recipe! Some tips to make it better: Do not incorporate the egg into the batter. Instead, crack and beat an egg all at once. Once you have the pancake spread out in the oil, gently pou...
10/25/2011
Easiest Korean dish to make! I love all Korean jeon(pancakes)and I often make this with the easiest recipe I am so used to: flour mix with chopped kimchi, more fermented the better, add water to...
6/26/2011
This was okay. Missing pork flavor though. Next time I think I'm going to add thinly sliced strips of pork or ground pork to add that flavor.
12/10/2011
Lol Kimchi Pancakes are one of the reasons I married my husband (he's Korean)! Haven't tried it this way.. We usually just get mix at the asian store.. Will have to try it this way next time I m...
10/5/2010
LOVE THIS! Very simple and delicious. I used some overly fermented kimchi that I couldn't bear to toss and since there wasn't much juice I added water instead. I used whole wheat flour and adde...
4/10/2009
These are a great way to enjoy Kimchi for all of us Kimchi lovers out there. The second time I made it I used whole wheat flour and added the salt into the batter, as well as some baking powder...
10/6/2013
One of my fav's to use up the extras in the refrigerator, including the end of the Kimchee jar. To make the outsides extra crispy and boost the protein level of this add part besan (chickpea fl...
7/29/2011
DELISH! Good for when you're not full yet but you're not that hungry. I added some milk and water to the batter because it seemed dry. I also sprinkled in some salt and sugar.