Kimchi Jun (Kimchi Pancake) and Dipping Sauce

Kimchi Jun (Kimchi Pancake) and Dipping Sauce

21 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
adine
Recipe by  adine

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 pancakes

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.

Share It

Reviews (21)

Rate This Recipe
Julia
28

Julia

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
15

ladeajlee21

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

Gmhoppa

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.

More Reviews

Similar Recipes

Sweet and Sour Dipping Sauce
(92)

Sweet and Sour Dipping Sauce

Egg Foo Yung with Mushroom Sauce
(38)

Egg Foo Yung with Mushroom Sauce

Vietnamese Spring Rolls With Dipping Sauce
(8)

Vietnamese Spring Rolls With Dipping Sauce

Vietnamese Dipping Sauce
(9)

Vietnamese Dipping Sauce

Crab-Filled Egg Rolls With Ginger-Lime Dipping Sauce
(6)

Crab-Filled Egg Rolls With Ginger-Lime Dipping Sauce

Shrimp Lollipops with Pineapple Chili Dipping Sauce
(3)

Shrimp Lollipops with Pineapple Chili Dipping Sauce

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 199 cal
  • 10%
  • Fat
  • 7.1 g
  • 11%
  • Carbs
  • 26.5 g
  • 9%
  • Protein
  • 7.4 g
  • 15%
  • Cholesterol
  • 106 mg
  • 35%
  • Sodium
  • 610 mg
  • 24%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Vietnamese Spring Rolls With Dipping Sauce

>

next recipe:

Bacon Pancake Strips with Maple-Peanut Butter Sauce