Ingredients (Makes 3-4 Pancakes)

• All-purpose flour – 1 cup
• Kimchi – 1 cup (chopped, with some juice)
• Kimchi juice – ¼ cup (adds color and flavor)
• Water – ½ cup
• Egg – 1 large
• Sugar – ½ teaspoon (balances sourness)
• Green onions – 2 stalks (chopped)
• Optional add-ins – ½ cup (chopped pork, canned tuna, or sliced onions)
• Vegetable oil – For frying

Instructions

Step 1: Make the Batter

1. In a mixing bowl, combine the flour, kimchi juice, water, egg, and sugar. Stir until you have a smooth, pourable batter.
2. Fold in the chopped kimchi, green onions, and any optional ingredients you’d like to use.

Step 2: Cook the Pancakes

1. Heat a non-stick skillet over medium-high heat and coat the bottom with vegetable oil.
2. Pour a ladleful of batter into the pan and spread it into a thin, even circle.
3. Cook for 3-4 minutes until the bottom is golden and crispy, then flip and cook the other side for another 2-3 minutes.
4. Repeat with the remaining batter, adding more oil to the pan as needed.

Dipping Sauce

Combine the following ingredients for a tangy, spicy dipping sauce:

• Soy sauce – 2 tablespoons
• Rice vinegar – 1 tablespoon
• Sesame oil – 1 teaspoon
• Minced garlic – ½ teaspoon
• Chopped green onion – 1 teaspoon
• Gochugaru (Korean red pepper flakes) – A pinch (optional)

Serving Suggestions

Kimchijeon is best served hot and crispy, paired with dipping sauce. Enjoy it as:

• A quick savory snack or appetizer
• A comforting side dish to rice and soup
• A rainy day treat with makgeolli (Korean rice wine)