Kimchi Pancakes (Kimchijeon)

It looks like I’m going to have a couple more kimchi-related posts until I can use up all the kimchi that I made!  Tonight’s supper was kimchi pancakes.

I found a couple of different recipes, one with a stiffer flour and water batter and one with added egg, one with just kimchi and one with shredded potatoes added. I didn’t have a potato in my pantry, but I did have a sweet potato. So I decided to use that instead, and it turned out to be a good combination – with the sweet of the potato balancing out the hot and sour kimchi. Here’s the hybrid recipe;

Kimchi and Sweet Potato Pancakes
4 oz. kimchi, chopped
1 cup shredded sweet potato
1 egg
2/3 c. flour
1/2 c. water
vegetable oil for frying

Shred sweet potatoes, and finely chop the kimchi.



Whisk together the egg, water and flour until you have a smooth, thin batter.


Stir in the kimchi and potatoes.


Heat a non-stick skillet over medium heat. Add a tablespoon of vegetable oil to the pan, then spread the pancake batter about 1/4-inch thin. Fry until golden brown on both sides, slowly to allow the sweet potato to cook within the pancake. Continue to cook the remaining batter, adding more vegetable oil as needed.  Makes about three pancakes, 6 inches in diameter.


I ate the pancakes with a soy sauce-based dipping sauce, very tasty!


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