Today, I’m going to share my experience cooking KimchiJeon or Kimchi pancake. This is my first time trying this recipe and taking photos, so it was a small learning curve. *Cooking experience and videos are at the end of the post.*
Kimchi jeon or kimchi pancake main staple ingredients are kimchi, green onions, onions, water, and flour. Because of the various cooking methods there are different combinations that you can try. Whether you use Korean pancake mix, flour add cornstarch, egg, meat/seafood or ice cold water will depend on your dietary requirements and taste buds.
Recipe Reference: Korean Bapsang
Because I have a shellfish allergy I need to use vegan kimchi. Most kimchi that you find at your local grocery stores contain shrimp and or fish sauce. *Some fish sauces can be seasoned with shellfish* Because I want to make sure that I don’t have an allergic reaction I use the vegan kimchi made by Pulmuone. *Pulmuone: vegan kimchi contains wheat*
I sent out a cooking challenge to other content creators who have K-pop, K-drama, and mukbangs blogs and video channels. I feel like it will be nice for everyone to show our unity and show how we enjoy Korean food as non-Koreans.
Related Reading: Korean Cooking Challenge
I went to my local H-mart and picked up the staple ingredients, and I also bought sesame oil, all purpose soy sauce, sesame seeds, brown rice vinegar, green onions and Korean pancake mix. I bought the pancake mix because it was on sale 2 for $5, and the sauces because I intended to make the dipping sauce.
However, once I tasted the first kimchi pancake using the pancake mix I realized it really has a lot of flavor, and it didn’t require the dipping sauce. Previously, I’ve made the dipping sauce to go with the zucchini, chive, and green onion pancakes. You will need these ingredients to make a kimchi pancake.
1 cup Korean pancake mix
1 cup ice cold water
2 scallions/green onions thinly sliced
½ onion thinly sliced
Cooking oil (extra virgin olive oil)
1 tablespoon of red pepper paste (gochujang)
Thinly slice the green onions, onions and kimchi if necessary and set the veggies to the side. Pulmuone kimchi is already pre-sliced, but some of the pieces can be a little bigger than bit sized. Cut up the larger or firmer pieces to get a flatter pancake texture.
In a bowl combine the pancake mix, cold water, egg, and red pepper paste until the batter is mixed together.
Next, gently add the kimchi, onions, and green onions to the mixture.
The instructions for the recipe suggest one tablespoon of cooking oil and to preheat your pan on medium heat. To cook: coat the pan with oil, set your temperature and wait for the pan to get hot. Pour the pancake mixture into the pan and cook for three minutes on each side.
Enjoy immediately to taste this savory and crunchy pancake.
Learning Curve: What I learned cooking the kimchi jeon is a deep respect for food bloggers, and vloggers. A recipe that usually only takes ten minutes is basically tripled because you have to stop at each step to take a photo. Being concerned about the backdrop and your cooking process is a whole new experience.
Pancake Mixture: For the batter mixture, the second time I tried making this recipe I didn’t use the egg or the red pepper paste. I found the pancake still clumps together, with just the right amount of spice and flavor with the pancake mix and vegetables.
Make It Your Own: If you don’t have a food allergy to wheat/gluten I suggest using the Korean pancake mix. The mix uses ingredients that include corn starch, garlic powder, onion powder, and baking powder, so it’s really convenient. If you need alternatives I’ve read suggestions to use gluten-free or rice flour and you can add the dried seasonings to achieve the same result. To make it vegan simply omit the egg or you can use vegan eggs.
Crunch: I cooked the pancake within the suggested time frame of 2-3 minutes, however, I didn’t find it crispy enough. The second time I tried this recipe I put a bottle of water in the freezer and waited until it was almost frozen. The kimchi pancakes were crunchier and tasted beter.
Reheat: I’ve read suggestions that you can reheat the pancake on the stove top for 2-3 minutes and it will get the crunchy texture again. However, if you have the time try the oven, at 375º for 10 minutes.
If you like this post or have recipe suggestions please leave them in the comments down below. I can’t wait to read everyone’s insights!
If you want to join the kimchi jeon or Korean pancake cooking challenge please read the rules and submit your photos. Rules: K-pop/K-drama, or mukbang content creator, cook the recipe this month, share you recipe photo via contact before September 15, 2023, and tag us on social media at #kimchijeonchallenge and on FB/TW @koreanconven or on IG @koreanconvenience
Just like on mukbang challenges they call out creators who they would like to participate and I will be doing the same. I’m calling for Topher reacts on TW @topherreacts; Honey on TW @honeyanddice; Nigerian Korean Lover on Youtube @nigeriankoreanlover. From the many interactions we’ve had via social media I hope you guys will join in on the challenge and make it your own!
I dusted off my Youtube channel and I shared my first video of my second attempt to cook kimchi jeon or kimchi pancakes. *Don’t forget to check out the challengers videos included below as well.
He might have been Topher Reacts first time trying kimchi but that didn’t stop him from adding bacon and trying to get the perfect crispy pancake. Check out his submission for the kimchijeonchallenge below.
Check out Honey Sweet Eats challenge as she prepares a gluten-free, sugar-free kimchi pancake and also a BTS fan a non-alcoholic cocktail in honor of the group members solo music video releases.
With a little bit of challenges getting her hands on ingredients all the way from Nigeria the last challenger shares her video of attempting the kimchijeon or kimchi pancake challenge.
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