Kimchi Jun (Kimchi Pancake) and Dipping Sauce

Kimchi Jun (Kimchi Pancake) and Dipping Sauce

22
adine 0

"These Korean-style pancakes are served spicy, not sweet. They're great for getting rid of overly-fermented kimchi!"

Ingredients

30 m {{adjustedServings}} servings 199 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 199 kcal
  • 10%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 26.5g
  • 9%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 513 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

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  1. Stir together the kimchi, kimchi juice, flour, eggs, and green onion in a bowl.
  2. 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.
  3. Whisk together the rice vinegar, soy sauce, sesame oil, chili pepper flakes, and toasted sesame seeds. Serve with the pancakes.
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Reviews

22
  1. 28 Ratings

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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...

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...

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.