I was running out of ideas on what to cook for the week this quarantine period and on the day that I had to cook something for the family, we needed to restock some food supplies. So I looked through the fridge and saw an ingredient that became the inspiration for our menu: Kimchi.
As a side dish, Kimchi is something that I love having when we are out having Korean barbeque. But another thing that I really liked a see a lot in restaurants is Kimchi Pancakes or Kimchijeon/Kimchi Pajeon. Sometimes they have pieces of shrimp or squid in them or other vegetables such as thinly sliced carrots, but even the simplest pajeon is delicious and quite filling.
This recipe is so simple and requires easy to find ingredients (if Kimchi is accessible to you). You can also try this without kimchi but use regular vegetables, green onions, and maybe some seafood if you feel like.
In my recipe, I used an egg to stretch my batter, although some recipes don’t require it. I also had only one stalk of green onion, and so substituted it with regular white onions.
I served this with Pork Bulgogi (a non-spicy version) and a cold spinach salad. I will share both recipes in the coming days.
Here’s the recipe and I hope you enjoy it! Stay safe and Stay at home.
Kimchi Pajeon (Kimchi Pancakes)
Prep time: 10 minutes
Cooking time: 10 minutes
- 1 cup kimchi, chopped into smaller pieces, plus two to three tablespoon of the kimchi brine. Add more brine if you want it sourer (or white vinegar, if you’ve run out of kimchi brine)
- 3 green onions chopped. I’ve run out of green onions so I used 1 stalk and 1 white onion, sliced thinly.
- 1 teaspoon sugar/sweetener* (optional). I don’t like it sweet so instead, I add 1 to 2 teaspoons of soy sauce and 1 teaspoon.
- ½ cup all-purpose flour
- ½ cup water
- 1 whole egg
- 4 tablespoons vegetable oil
- Optional: ½ cup chopped shrimp or squid
- Add ingredients (except vegetable oil, add only 2 tablespoons) in a bowl. Mix with a spoon or chopstick.
- Heat a nonstick pan.
- Add 2 tablespoons of the vegetable oil and swirl to coat the bottom of the pan.
- Pour the batter into the pan and spread it with the back of a spoon or a spatula to make a pancake circle. Make smaller pancakes if you have a smaller pan.
- Cook until one side is golden brown and crisp for about 3 – 5 minutes.
- Carefully turn the pancake over. I sometimes flatten the pancake with my frying spatula. It isn’t necessary tho haha.
- Cook until the bottom of the pancake is light golden brown and crisp, 3 to 5 minutes.
- Flip it one more time and cook for another minute.
- Remove from heat and serve on a plate.
- You can serve a quick simple sauce on the side if you would like: 1 tablespoon soy sauce, 1 tablespoon vinegar and 1 teaspoon sugar.