Search thousands of recipes reviewed by home cooks like you.

Kimchi Jun (Kimchi Pancake) and Dipping Sauce

Kimchi Jun (Kimchi Pancake) and Dipping Sauce

  • Prep

  • Cook

  • Ready In

adine

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

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

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:
  • 106 mg
  • 35%
  • Sodium:
  • 610 mg
  • 24%

Based on a 2,000 calorie diet

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Julia
29
2/8/2010

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 pour the egg on top. Also, two teaspoons of cornstarch really crispens up the pancake. Be sure not to lay on the batter too thick -- make it super thin to start with, as it will puff up a bit, even without the addition of baking powder. DELICIOUS!

ladeajlee21
17
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 make the mixture gooey and just pour it in sizzling oil. When it is fried crispy enough turn it over to the other side. I suggest no eggs to make the kimchi jeon more crispy and savory, eggs make it just too soft and moist. With this recipe kimchi cannot go wrong!:)

Gmhoppa
10
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.