YesYum Kimchi Pancakes (Kimchi Jeon)
yesyum Kimchi Pancakes (Kimchi Jeon)
Crispy on the edges, soft in the middle, and bursting with tangy, spicy goodness—Kimchi Pancakes (or Kimchi Jeon) are the ultimate snack, appetizer, or quick meal. With YesYum Kimchi, they’re even more irresistible, delivering that perfect balance of umami and spice. Serve them with a simple dipping sauce, and you’ve got a crowd-pleaser in no time!
Ingredients
For the Pancakes:
- 1 cup YesYum Classic Kimchi (chopped, with some kimchi juice)
- 1 cup all-purpose flour
- 1/4 cup rice flour (optional, for extra crispiness)
- 1/2 cup water
- 1/2 cup green onions, chopped (save some for garnish)
- 1/4 cup vegetables (optional, like shredded carrots or thinly sliced zucchini)
- 1/2 tsp sugar (to balance the tanginess)
- 1/4 tsp salt
- 2 tbsp neutral oil (for frying)
For the Dipping Sauce:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp YesYum Korean G Sauce (optional, for heat)
- 1 tsp sesame oil
- 1/2 tsp sugar
- 1/2 tsp gochugaru (Korean chili flakes)
- Sesame seeds and chopped green onions (for garnish)
Instructions
Step 1. Make the Batter
Combine all-purpose flour, rice flour, and salt. Add chopped Kimchi, kimchi juice, water, sugar, green onions, and optional veggies. Mix until thick and pourable.
Step 2. Fry the Pancakes
Heat 1 tbsp neutral oil in skillet. Pour half batter into pan, cook 3–4 minutes per side until golden and crispy. Repeat with remaining batter.
Step 3. Make the Dipping Sauce
Whisk together soy sauce, rice vinegar, sesame oil, sugar, gochugaru, and Korean G Sauce (optional). Garnish with sesame seeds and green onions.
Step 4. Serve and Enjoy
Slice pancakes into wedges and serve with dipping sauce.
Pro Tips
- Use sparkling water for extra crunch.
- Add seafood like prawns or squid for extra flavor.
- More Kimchi makes pancakes juicier.
How to Store
These pancakes are meal prep winners! Freezer-friendly, perfect for mid-week meals. Reheat from frozen in a skillet to restore crispiness.