Kimchi Pancake (Kimchijeon)

Frequently Asked Questions

Why use cold water in the batter?

Cold water helps create a crispy texture in the finished pancake. Make sure to use ice-cold water for best results.

What type of kimchi works best?

Cabbage kimchi that’s well-fermented works best as it has more flavor and juice. Make sure to slice it into small pieces for even distribution.

Can I make these ahead of time?

These pancakes are best served immediately while crispy. If needed, you can reheat them in a pan to restore some crispiness.

Why use cornstarch or potato starch?

The starch helps create a crispier texture in the pancake. Either type works well, though potato starch might give slightly more crunch.

What if my pancake isn’t crispy enough?

Make sure your pan is properly heated and well-oiled. Cooking each side for 3-4 minutes and flipping multiple times helps achieve maximum crispiness.

Some more ideas

These crispy Korean pancakes combine kimchi with a simple batter for a savory appetizer. The key is using cold water and kimchi juice for the perfect texture.