Gimchijeon (Kimchi Pancakes) is a traditional Korean recipe for a classic dish of a flour, cornflour, baking powder and egg pancake batter incorporating kimchi and spring onion that's fried to cook and served with a soy sauce-based dipping sauce. The full recipe is presented here and I hope you enjoy this classic Korean version of: Kimchi Pancakes (Gimchijeon).
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Here’s something a little different for pancake day (Shrove Tuesday) or just for a quick brunch or supper when you fancy something different. This is a Korean take on the pancake which is flavoured with kimchi.
Ingredients:
70g (½ cup) plain flour
1 tbsp cornflour (cornstarch)
½ tsp baking powder
pinch of sea salt
1 large free-range egg yolk
1 tbsp vegetable oil, plus extra for frying
150g (1/3 lb) kimchi, roughly chopped, plus 1½ tbsp kimchi juice (from the jar)
1 large spring onion (scallion), trimmed and roughly chopped
For the dipping sauce:
½ tbsp soy sauce
½ tsp rice wine vinegar
½ tsp toasted sesame oil
pinch gochugaru, or other red chilli flakes
Method:
Whisk together the flour, cornflour, baking powder and sea salt in a jug. Add the egg yolk, oil and 4 tbsp of cold water, then whisk to make a thick batter.
Fold the kimchi and spring onion into the batter along with the kimchi juice. Heat a splash of oil in a non-stick frying pan over a medium–high heat. Add the pancake batter, pushing it out with a wooden spatula so it reaches the edges.
Cook for a couple of minutes until the bottom of the pancake is golden brown and the top just starts to set, then turn it over and cook for a few more minutes until both sides are browned and crisp.
In the meantime, make the dipping sauce by whisking together all of the ingredients in a small bowl.
Slide the pancake from the pan and cut into bite-sized strips. Serve accompanied by the dipping sauce.
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