Korean Kimchi Jeon (Kimchi Pancakes)

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.

• Preparation Time: 20 mins
• Cooking Time: 6 mins
• Total Time: 26 mins
• Calories: 274 Calories

Ingredients

• 1 cup water
• salt and ground black pepper to taste
• 1 tablespoon vegetable oil, or as needed
• 1 egg (Optional)
• 2 cups buchimgaru (Korean pancake mix)
• 2 cups kimchi, finely chopped, juice reserved
• ¼ onion, cut into small cubes
• 1 red chile pepper, diced, divided
• 1 green chile pepper, diced, divided

Recipe Instructions

Step 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.

Step 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.