Kimchi Jeon (Crispy Kimchi Pancakes) with Gochujang Soy Dip

Ingredients

• 200 g kimchi, chopped
• 60 g all-purpose flour
• 90 ml water
• 1 large egg
• 2 tbsp neutral oil (for frying)
• 1.5 tbsp gochujang
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp sesame seeds(optional)
• 2 tbsp green onion, sliced(optional)

Instructions

1. 1

   Prep (about 20 minutes): Chop kimchi into small pieces and squeeze out excess brine if very wet. In a bowl, whisk egg with water, then stir in flour until you have a thick batter. Fold in chopped kimchi, green onion (if using), and sesame seeds (if using).

2. 2

   Cook (about 15 minutes): Heat 1 tbsp oil in a nonstick skillet over medium-high heat. Spoon batter into 2 small pancakes (or 1 large, depending on pan size), pressing gently to flatten. Cook 3–4 minutes until edges look set and deeply golden.

3. 3

   Flip and finish: Add remaining 1 tbsp oil around the pancakes if the pan looks dry. Cook 3–4 minutes more until the second side is crisp and the center is cooked through. Transfer to a plate.

4. 4

   Make dip while pancakes cook: Stir gochujang, soy sauce, rice vinegar, and sesame oil in a small bowl until smooth.

5. 5

   Serve: Serve hot pancakes with the gochujang soy dip on the side.