Savoury pancakes are a staple of Korean street food markets. The pancakes are called 'jeon' and are filled with almost anything - spring onions, seafood, kimchi, pork or vegetables. Kimchi pancake is kimchijeon. Some are made using mung bean flour, or cooked and mashed mung beans, others just with plain flour - not dissimilar to the Japanese okonomiyaki. Though in Korea the pancakes are more simply garnished - just a simple dipping sauce of soy sauce, vinegar and sugar - and occasionally some fresh chives and chilli powder. This kimchi pancake makes an wonderful spicy breakfast for the brave. Alternatively serve as a banchan side dish at a more formal Korean meal. And because the batter doesn't use any eggs, if you use vegetarian kimchi, the pancake will also be vegan! I've included a few additional ingredients that are optional - if your homemade kimchi is very flavourful and rich in garlicky and spicy juices, then just leave them out.
Pancake selection at Kwang Jang market in Seoul - you can spot the kimchi pancake by the deep orange colour from the gochugaru red chilli powder
A lady in Kwang Jang market in Seoul making Bindaetteok pancakes, made with mung beans
For the pancake Serves: 1
- 75g plain flour
- 1 tbsp corn flour
- 125ml cold water
- 80g kimchi (cabbage & liquid), chopped
A couple of tbsp of extra juices from the kimchi or the following
For the dipping sauce
- 1 tbsp soy sauce
- 1 tsp vinegar
- 1/2 tsp caster sugar
- Mix together the flour and corn flour, and then add the cold water forming a batter with the consistency of double cream.
- Stir in the chopped kimchi, and additional kimchi juices - or the red pepper powder, sugar, fish sauce, spring onion, and garlic.
- Heat the oil in a frying pan. Drop a tsp of mixture into the pan - when it bubbles and 'dances', the pan is hot enough. Pour in the remaining mixture and fry for 3-5 minutes until lightly browned and crispy. Turn over and fry for another 2-3 minutes until crisp.
- Whilst the pancake cooks, stir together the soy sauce, vinegar and caster sugar. Serve the pancake with the dipping sauce on the side.
The pancake is presented on our beautiful Chouseki Blue Gold Plate.