There is a whole world of pancakes that is beyond breakfast, and not only that, but there is a whole variety of Korean pancakes! What I have here are two kinds, vegetable pancake (yachaejeon) and a kimchi pancake (kimchijeon). They are perfect for a snack, appetizer, or even a light dinner! And compared to its American counterpart, these are savory, crunchy, and are paired with a slightly sweet and savory dipping sauce. So delicious and so easy to make, and it’s a good way to use up any veggies or old kimchi you have lying around!
In almost every culture, there is some sort of pancake as part of their cuisine. Japan has the okonomiyaki, the French has the crepe, India has the dosa, etc. Along my foodie excursions, I’ve come across the Korean pancakes. The sound of vegetables or kimchi in pancakes sounded off-putting to me at first, I mean who really wants to eat kimchi in pancakes. But to my surprise, when I finally tried it, it was amazing. I was totally missing out!
Now, if you’re thinking that these are gonna be healthier for you...sorry to burst your bubble, it won’t be. In order for these pancakes to be really crispy, you’re gonna need a lot of oil to fry on both sides. Trust me, you don’t want flimsy soft pancakes for these because one, they won’t taste that good, and two, they’ll just fall apart.
Top Tips:
- Make small to medium-sized pancakes. Since these pancakes are filled with veggies, making a huge pancake will make it difficult to flip. (Trust me, I’ve tried, and it wasn’t pretty) Small to medium-sized pancakes will make it more manageable!
- You are going to need oil. Sorry folks, if you’re looking for an oil-free recipe, this ain’t it. The oil will be your best friend in this recipe because you’ll get a nice crispy end product.
- When making the vegetable pancake, cut your veggies as thinly as you can. It’ll make your pancakes less “chunky” and it will cook thoroughly.
I hope you all are staying safe during these times, practicing social distancing, and staying at home. If you tried these recipes, let me know what you think in the comments! Don’t forget to rate it and if you happen to take a pic tag me on Instagram @flouredframe, I would love to see your recreations! Happy cooking!
📖 Recipe
Korean Pancakes
Equipment
- Chef's knife
- Cutting board
- Medium-mixing bowl
- Whisk
- Medium skillet
- Spatula
Ingredients
Pajeon (Vegetable Scallion Pancake)
- 4 stalks Green onions (cut into 2-inch pieces)
- 40 grams Onion (thinly sliced)
- 64 grams All-purpose flour
- 120 grams Water
- ½ teaspoon Salt
- 1 teaspoon Sugar
- Oil for frying
Kimchijeon (Kimchi Pancake)
- 115 grams Vegan kimchi (chopped into small pieces)
- 2 tablespoons Kimchi brine (liquid from the kimchi)
- 2 stalks Green onions (cut into 2-inch pieces)
- 64 grams All-purpose flour
- 120 grams Water
- ½ teaspoon Salt
- 1 teaspoon Sugar
- 1 teaspoon Gochugaru (Korean chili flakes, optional)
- Oil for frying
Instructions
Pajeon (Vegetable Scallion Pancake
- Prep your veggies and set aside.
- In a medium-sized bowl, whisk together the flour, water, salt, and sugar. You should get a thin batter, thinner than regular pancake batter. Set aside.
- Pour in enough oil that will cover the bottom of a medium-sized skillet and place over medium-high heat.
- When your oil is hot enough, add in half of the vegetables to the pan, then pour half of the batter over top. Cook for 4-5 minutes on each side. Unlike normal pancakes, these won’t bubble at the top, so when it’s ready to flip the edges will start to dry up while the center stays wet. Repeat this for the rest of the batter and vegetables.
- If you’re concerned about the amount of how greasy the pancakes are, dab the surface with a clean kitchen towel or paper towel to soak up any excess oil, and then, slice it up, serve with some dipping sauce and enjoy!
Kimchijeon (Kimchi Pancake)
- In a medium-sized bowl, whisk together the flour, water, salt, sugar, kimchi, kimchi brine, green onions, and gochugaru (if using). Set aside.
- Pour in enough oil which will cover the bottom of a medium-sized skillet and place over a medium-high heat. When your oil is hot enough, add in half of the kimchi batter mixture and cook for 4-5 minutes each side. Unlike normal pancakes, these won’t bubble at the top, so when it’s ready to flip the edges will start to dry up while the center stays wet. Repeat this with the rest of the batter.
- If you’re concerned about the amount of how greasy the pancakes are, dab the surface with a clean kitchen towel or paper towel to soak up any excess oil, and then, slice it up, serve with some dipping sauce and enjoy!
Notes
- I prefer using a medium-sized skillet to control the size of the pancakes. It makes it more manageable to handle at a smaller size rather. If you only have a large skillet, try your best to make a smaller size pancake.
- If your kimchi doesn’t have brine, like mine, you can skip this (it’ll still taste delicious).
- I prefer using a medium-sized skillet to control the size of the pancakes. It makes it more manageable to handle at a smaller size rather. If you only have a large skillet, try your best to make a smaller size pancake.
Carol Cassell says
Can you replace regular flour with rice flour? Same proportions with water or club soda?
Floured Frame says
Hi there, I apologize but have not tried this recipe with any other flour, so I can't say what the outcome will be. You can most certainly try it with rice flour, but I can't guarantee the same results.