Kimchijeon (Kimchi Pancake)

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I learned to eat Korean Food when I was in Singapore. I remembered during our earlier years we would ate out almost every day as it is a way of life in Singapore. Over there eating out every meal is always cheaper than you cook at home. There are thousands and thousands of hawkers selling all kinds of cuisine in the marketplace which are known as Food Courts. Living in the States, it is the opposite. First, there are very few food courts to go around and people don’t eat out very often as the cost is very high and many folks do not know about Korean Food and not easy to come by, if you are living in a small town. I have a Korean friend, Sue Pak, while I was living in Michigan. She did introduce me a few dishes to experience. I only enjoyed a few authentic dishes at her home.



Serves 6


2 cups Kimchi, chopped

1 cup all-purpose flour

½ red onion, peeled and finely chopped

1 teaspoon salt

6 tablespoons Kimchi juice

½ cup water

3-4 tablespoons canola/vegetable/corn oil


Use a mixing bowl and add chopped Kimchi, flour, chopped onion, salt, Kimchi juice and water and stir to combine well.

Heat a large (12”) frying pan with half canola/vegetable/corn oil over medium-high heat. Stir the Kimchi pancake batter and add half of the amount onto the heated frying pan; spread it thinly and evenly. Fry for about 1 minute or until the bottom get golden, then turn over with a spatula and reduce heat to medium and fry for another 1 minute or until golden brown. Turn over one more time and fry for another 20 seconds. Transfer to a serving plate. Continue to fry the remaining pancake batter with the same stages.

Note: You may cut the pancake into bite size before serving.

This entry was posted in Chindian Recipes, Chinese Recipes, Fruits and Vegetables, South Asia. Bookmark the permalink.

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