Kimchi jeon uses fermented kimchi that's 2+ weeks old because fresh kimchi lacks the tangy punch needed for proper pancakes.
Kimchi Jeon
Dive into the savory world of Kimchi Jeon, a delightful Korean pancake that combines the zesty kick of kimchi with tender, flaky tuna. This protein-packed dish comes together effortlessly, creating a crispy exterior and a fluffy interior that’s perfect for any meal. Whip up this low-calorie gem and treat yourself to a flavorful experience that’s sure to impress!
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 cup green onion (240 ml)
- 1.5 cups water (360 ml)
🥩Meat & Seafood(1)
- 10oz light canned tuna in water (284 g)
🫙Pantry Staples(2)
- 1.5 cups flour (188 g)
- 1 second spray oil
🧂Spices & Seasonings(1)
- Pinch of salt to taste
📦Other(3)
- 1 tbsp Gochugaru (15 ml)
- 1 jalapeno, diced
- 4 cups kimchi (960 ml)
👨🍳 Instructions
- 1
Finely slice your green onions and jalapenos.
- 2
In a large bowl, add your green onions, jalapenos, cut kimchi, flour, water, canned tuna, gochugaru, and salt and mix well to create a batter like consistency.
- 3
In a pan on medium heat coated with spray oil, add your batter and spread it thin to create a thin pancake until the bottom starts to crisp and brown and the pancake moves freely when you shake the pan.
- 4
Flip using a paper plate to cook the other side until crispy brown on both sides and enjoy!
💡 Pro Tips
- ✓Squeeze kimchi until 60-70% of liquid is removed before adding to batter - excess moisture creates soggy pancakes that won't crisp properly due to steam formation.technique60-70% liquid removal
- ✓Use ice-cold water in your batter to create temperature shock when it hits the hot pan, forming more steam bubbles for a lighter, crispier texture.ingredient
- ✓Heat your pan to 350-375°F before adding batter - this temperature range ensures immediate searing and prevents the pancake from absorbing oil while creating proper Maillard browning.timing350-375°F
- ✓Mix batter to just combined consistency - overmixing develops gluten strands that create chewy, dense pancakes instead of tender, crispy ones.technique
- ✓Spread batter to 1/4-inch thickness maximum using a ladle back in circular motions - thicker pancakes steam internally and won't achieve the signature crispy edges.technique1/4-inch thickness
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Kimchi jeon uses fermented kimchi that's 2+ weeks old because fresh kimchi lacks the tangy punch needed for proper pancakes.
Kimchi Jeon
Dive into the savory world of Kimchi Jeon, a delightful Korean pancake that combines the zesty kick of kimchi with tender, flaky tuna. This protein-packed dish comes together effortlessly, creating a crispy exterior and a fluffy interior that’s perfect for any meal. Whip up this low-calorie gem and treat yourself to a flavorful experience that’s sure to impress!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 cup green onion (240 ml)
- 1.5 cups water (360 ml)
🥩Meat & Seafood(1)
- 10oz light canned tuna in water (284 g)
🫙Pantry Staples(2)
- 1.5 cups flour (188 g)
- 1 second spray oil
🧂Spices & Seasonings(1)
- Pinch of salt to taste
📦Other(3)
- 1 tbsp Gochugaru (15 ml)
- 1 jalapeno, diced
- 4 cups kimchi (960 ml)
👨🍳 Instructions
- 1
Finely slice your green onions and jalapenos.
- 2
In a large bowl, add your green onions, jalapenos, cut kimchi, flour, water, canned tuna, gochugaru, and salt and mix well to create a batter like consistency.
- 3
In a pan on medium heat coated with spray oil, add your batter and spread it thin to create a thin pancake until the bottom starts to crisp and brown and the pancake moves freely when you shake the pan.
- 4
Flip using a paper plate to cook the other side until crispy brown on both sides and enjoy!
💡 Pro Tips
- ✓Squeeze kimchi until 60-70% of liquid is removed before adding to batter - excess moisture creates soggy pancakes that won't crisp properly due to steam formation.technique60-70% liquid removal
- ✓Use ice-cold water in your batter to create temperature shock when it hits the hot pan, forming more steam bubbles for a lighter, crispier texture.ingredient
- ✓Heat your pan to 350-375°F before adding batter - this temperature range ensures immediate searing and prevents the pancake from absorbing oil while creating proper Maillard browning.timing350-375°F
- ✓Mix batter to just combined consistency - overmixing develops gluten strands that create chewy, dense pancakes instead of tender, crispy ones.technique
- ✓Spread batter to 1/4-inch thickness maximum using a ladle back in circular motions - thicker pancakes steam internally and won't achieve the signature crispy edges.technique1/4-inch thickness