Crispy Pan-Fried Kimchi Pancake (Kimchi Jeon)

Ingredients

• 150 g kimchi (chopped)
• 120 g all-purpose flour
• 120 ml water
• 1 egg(optional)
• 2 tbsp neutral oil (for pan-frying)
• 1 tbsp soy sauce
• 1 tbsp rice vinegar (or white vinegar)
• 1 tsp sesame oil(optional)
• 1 tsp sesame seeds(optional)
• 2 tbsp green onion (thinly sliced)(optional)

Instructions

1. 1

   Prep (10 minutes): Chop the kimchi and slice the green onion (if using). In a bowl, whisk flour with water until smooth; stir in kimchi (and egg if using) and green onion (if using). Rest the batter 2 minutes while you heat the pan.

2. 2

   Cook (15 minutes): Heat a nonstick skillet over medium-high heat and add 1 tbsp oil. Pour in half the batter and spread into a thin round. Cook 4–5 minutes until the bottom is crisp and browned, then flip and cook another 4–5 minutes until the second side is crisp and cooked through. Repeat with remaining batter using the remaining 1 tbsp oil.

3. 3

   Serve: Mix soy sauce and vinegar for the dipping sauce (stir in sesame oil and sesame seeds if using). Slice the pancakes and serve hot with the sauce.