Sizzling Kimchi Jeon Recipe (Crispy Korean Pancake with Pork)

Let me tell you about this kimchi jeon recipe I learned from watching Esther Choi, the celebrity chef who makes Korean food feel approachable and exciting. If you’re trying to impress someone who loves Korean culture, this is your move. The sizzle when it hits the pan, the crispy edges, the way you have to wait just long enough for it to cool before that first bite – it’s the kind of meal that creates moments. You make the batter, cook these golden pancakes while they’re sitting at your counter with a drink, and the whole apartment smells incredible. Then you both tear off pieces with your hands, dip them in that spicy-tangy sauce, and suddenly you’ve got this casual, interactive meal that keeps the conversation flowing.

Quick Overview

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 servings
Difficulty: Easy

Why You’ll Love This Kimchi Jeon

Impressive Yet Easy: Looks way harder than it actually is – perfect for impressing a date
Perfect Texture: Three types of flour create crispy edges with a tender, savory center
Flavor Layers: Tangy kimchi, rich pork, and fresh vegetables create complex flavors
Interactive Eating: Tearing and sharing pieces creates a fun, casual dining experience
Quick Cooking: Ready in 40 minutes from start to finish

Ingredients

For the Pancake:

125 g all-purpose flour (1 cup)
60 g rice flour (1/2 cup)
32 g cornstarch (1/4 cup)
1/2 tsp salt (3 g)
30 ml sesame oil (2 tbsp)
120 ml water (1/2 cup)
225 g ground pork (8 oz)
6 shiitake mushrooms, thinly sliced
1 zucchini, cut into half-moons
150 g kimchi, chopped (1 cup)
100 g garlic chives or green onions, cut into 5 cm pieces (2 cups)
1 medium carrot, cut into matchsticks
1 red chili, thinly sliced
1 shallot, thinly sliced
Vegetable oil for frying

For the Dipping Sauce:

60 ml soy sauce (1/4 cup)
8 g gochugaru (1 tbsp)
15 ml rice vinegar (1 tbsp)
3 g sesame seeds (1 tsp)
2 green onions, chopped
1 garlic clove, minced

Ingredient Notes:

Rice Flour: Essential for getting that crispy texture. Don’t skip it or substitute with more all-purpose flour.
Kimchi: Should be well-fermented for the best flavor. Fresh kimchi won’t have enough tang. Find it at any Asian grocery store.
Gochugaru: Korean red pepper flakes are milder and slightly sweet compared to regular chili flakes.
Garlic Chives: If you can’t find them, regular green onions work perfectly. Use the green parts only.

Step-by-Step Instructions

Step 1: Make the Batter

In a large bowl, whisk together the all-purpose flour, rice flour, cornstarch, salt, and sesame oil. Slowly add about 120 ml of water, whisking until you have a loose but thick batter. It should be thicker than crepe batter but thinner than pancake batter – think of a consistency that will coat the vegetables but still flow slightly.

Step 2: Add the Pork

Add the ground pork to the batter and whisk it in until it’s evenly distributed. This might seem unusual, but mixing the raw pork into the batter ensures it cooks evenly throughout the pancake and stays tender.

Step 3: Add the Vegetables

Fold in all your vegetables: mushrooms, zucchini, chopped kimchi, garlic chives, carrot, red chili, and shallot. Mix everything together so the vegetables are coated in batter. The mixture will be very chunky and packed with ingredients – this is exactly what you want.

Step 4: Heat Your Pan

Heat a large non-stick skillet over medium heat. Add a generous amount of oil, enough to coat the bottom of the pan well. You need more oil than you think – this is what creates that crispy, golden exterior that makes kimchi jeon so irresistible.

Step 5: Cook the First Side

Scoop about 1 cup of batter into the hot pan and spread it out to about 1/2 inch thick. Don’t make it too thin or it’ll fall apart when you try to flip it. Let it cook undisturbed for 4-5 minutes. You’ll know it’s ready to flip when the edges are golden brown and the pancake holds together when you shake the pan gently.

Step 6: Flip and Finish

Carefully flip the pancake with a large spatula. Add a little more oil around the edges if needed. Cook the second side for another 4-5 minutes until golden and crispy. The key is patience – don’t rush this or the inside won’t cook through and the pork won’t be done.

Step 7: Make the Sauce and Serve

While the pancakes cook, mix all the sauce ingredients together in a small bowl. The gochugaru will bloom in the soy sauce and vinegar, creating a beautiful red color. Transfer the cooked pancake to a paper towel to drain excess oil, then cut into wedges and serve hot with the dipping sauce on the side.

Expert Tips for Perfect Kimchi Jeon

Use Enough Oil: This isn’t the time to be stingy. You need a good amount to get that crispy, golden crust.
Don’t Flip Too Early: Wait until the first side is properly golden before flipping. If you flip too early, the pancake will fall apart.
Keep the Heat at Medium: Too high and the outside burns before the inside cooks. Too low and it gets greasy instead of crispy.
Chop Your Kimchi: Large pieces make the pancake harder to flip and eat. Chop it into smaller pieces for better distribution.
Make It Vegetarian: Skip the pork and add more vegetables, or use crumbled tofu for texture.
Reheat Properly: Store leftovers in the fridge for up to 2 days. Reheat in a hot skillet with a little oil to crisp them back up – microwaving makes them soggy.

What to Serve With Kimchi Jeon

These savory pancakes pair beautifully with:

Korean Fried Chicken: Serve as an appetizer before Korean fried chicken – a classic pairing
Soju or Beer: These pancakes are traditional drinking food in Korea, perfect with cold soju or beer
Rice and Soup: Serve as part of a larger Korean meal with rice, soup, and other banchan (side dishes)
As a Snack: Great on their own as a snack or light meal, cut into smaller pieces for easy sharing
With Other Korean Appetizers: Pair with edamame, dumplings, or other Korean small plates

Frequently Asked Questions

Can I make this vegetarian?

Absolutely! Skip the pork and add more vegetables, or use crumbled tofu for better texture. The recipe notes suggest Beyond Meat if you want a meat substitute that holds up well in the batter.

What if I don’t have rice flour?

You really need rice flour for the proper texture. All-purpose flour alone will make the pancakes dense and heavy instead of crispy and light. Rice flour is what creates those crispy edges everyone loves.

Can I make the batter ahead?

It’s best to cook these right after mixing the batter. If the batter sits too long, the vegetables release water and it becomes too loose, making it difficult to get crispy pancakes.

How do I store leftovers?

Store in the fridge for up to 2 days. Reheat in a hot skillet with a little oil to crisp them back up. Microwaving makes them soggy and ruins the texture.

Why is my pancake falling apart when I flip it?

You’re likely flipping too early. Wait until the edges are golden and the pancake holds together when you shake the pan. Also make sure your batter isn’t too thin – it should be thick enough to hold the vegetables together.

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