PAN-FRIED KIMCHI PANCAKES WITH SOY SESAME DIPS
Pan-Fried Kimchi Pancakes With Soy Sesame Dips or Kimchi Jeon are a popular Korean dish made with fermented kimchi, flour, water and a few simple seasonings. These savoury pancakes are crispy on the outside with a soft and tangy interior, offering a perfect blend of spicy kimchi and subtle sesame oil. They make an excellent snack, appetiser or light meal and are easy to whip up with minimal ingredients. The combination of the fermented kimchi and the umami-rich soy sauce creates a deeply satisfying flavour. Enjoy Pan-Fried Kimchi Pancakes With Soy Sesame Dips with your favourite dipping sauce or as a quick snack.
RECIPE CATEGORY
Snack, Appetisers, Side
SERVING SIZE
1
CUISINE
Korean, Asian
PREPARATION/TECHNIQUES
Pan-Fry, One-Pot Wonders, 5 Ingredients or Less
OCCASION/HOLIDAY
Family Reunion, Potluck, Game Night, Spring, Summer
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Alcohol-Free, Kosher, High Fibre, Low Fat
DISH TYPE
Fritter
INGREDIENTS
The following ingredients are required for the preparation of Pan-Fried Kimchi Pancakes With Soy Sesame Dips:
- 30 grams | 1.06 ounces | ¼ cup flour
- 50 millilitres | 1.69 fluid ounces | 0.21 cups water
- 5 millilitres | 0.17 fluid ounces | 1 teaspoon soy sauce
- 5 millilitres | 0.08 fluid ounces | ½ teaspoon sesame oil
FULL NUTRITIONAL INFORMATION
- Calories: 104 kilocalories
- Fat: 5.2 grams
- Saturated Fat: 0.8 grams
- Carbohydrate: 12.5 grams
- Sugar: 0.6 grams
- Fibre: 1.2 grams
- Protein: 2.8 grams
- Sodium: 312 milligrams
- Calcium: 11 milligrams
- Iron: 0.6 milligrams
- Potassium: 75 milligrams
PREPARATION
These steps are followed for the preparation of Pan-Fried Kimchi Pancakes With Soy Sesame Dips:
- Prepare The Batter: In a mixing bowl, combine the flour, water, soy sauce and sesame oil. Stir well until you have a smooth and slightly thick batter.
- Add Kimchi: Fold in the chopped kimchi, making sure it is evenly distributed throughout the batter for a balanced flavour.
- Heat The Pan: Heat a non-stick frying pan over medium flame and add a little oil for frying.
- Cook The Pancake: Pour the batter into the pan, spreading it out to form a pancake. Cook for 3 to 4 minutes on each side or until golden brown and crispy on the edges.
- Serve: Once cooked, remove from the pan and let it rest briefly on a paper towel to absorb any excess oil. Serve hot with your favourite dipping sauce or enjoy it on its own.
PREPARATION TIME
5 minutes
COOKING TIME
8 minutes
TIPS
Here are some helpful tips for the preparation of Pan-Fried Kimchi Pancakes With Soy Sesame Dips:
- Use Well-Fermented Kimchi: The more fermented the kimchi, the deeper the flavour. Well-aged kimchi will add a stronger tang and a bit more spice to the pancakes.
- Thin Batter: If the batter seems too thick, add a little more water to make it easier to spread in the pan.
- Crispier Texture: For extra crispy pancakes, cook on medium-high heat and press the pancake gently with a spatula while cooking.
VARIATIONS
- Add Vegetables: Enhance the texture and flavour by adding julienned carrots, onions or spring onions to the batter.
- Protein Boost: Add tofu or thinly sliced mushrooms for an extra dose of protein and flavour.
- Spicy Kick: Sprinkle some gochujang (Korean chilli paste) into the batter for extra heat.
PREPPING AND STORAGE
- In The Refrigerator: Store leftover pancakes in an airtight container for up to 2 days. Reheat in a pan for the best texture.
- Freezing: Pan-Fried Kimchi Pancakes With Soy Sesame Dips freeze well. Place them in a freezer-safe bag or container, separating each pancake with parchment paper. Reheat directly from frozen in a pan or oven for a quick snack.
