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Korean Kimchi Jeon (Kimchi Pancakes)

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"I got to experiment making another anju (alcoholic side dish) called kimchi jeon. Full story and recipe at My Korean Eats. Enjoy while hot. Soy dipping sauce would be ideal with this appetizer dish."
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26 m servings 274 cals
Original recipe yields 4 servings

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  1. Combine buchimgaru, kimchi, kimchi juice, water, onion, egg, half of the red pepper, and half of the green pepper together in a bowl. Mix thoroughly until batter is pancake-like in consistency, adding more buchimgaru or water if needed.
  2. Heat oil in a nonstick skillet over medium-high heat. Ladle batter to make 1 large pancake or several smaller ones; cook until slightly golden brown, about 5 minutes. Sprinkle the remaining red pepper and green pepper on top; flip and cook until set, 1 to 2 minutes more.


  • Cook's Notes:
  • Buchimgaru can be bought at your local Korean market, but you can substitute flour and some seasoning with salt and pepper.
  • Use any kind of green peppers you prefer.
  • It is optional to add the remaining peppers and flip to continue cooking.

Nutrition Facts

Per Serving: 274 calories; 4.9 g fat; 51.6 g carbohydrates; 9.2 g protein; 46 mg cholesterol; 937 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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