Kimchi Jeon/Kimchi Buchimgae (Kimchi Pancake)

I had discovered a simple way to make crunchy and crispy kimchi jeon recently and fall in love with it! There are two types of kimchi jeon texture I am going to share, one is chewy and another is crispy.  I like the crispy version but my husband said he likes the original chewy kimchi pancake.

 

(Chewy version)

(Crispy version)

Serving size: 2 medium size kimchi pancake or 12 bite size pancake

Ingredients:
Kimchi (chopped)                                                                        120g
Onion (Small, chopped)                                                               1/2               
All purpose flour                                                                          80g
Sugar                                                                                            1/2 tsp
Salt                                                                                               sprinkle
Kimchi Juice                                                                                3 tbsp
Bread Crumbs (optional, this is for crispy version)                    6 tbsp
Cooking oil                                                                                  4 tbsp
Water                                                                                           100ml
Green/red chilli (sliced)                                                              For garnish

Step by step photos:

 

 

 

(Crispy Version: Adding bread crumbs)

 

(Crispy Version)

(Crispy Version)

(Crispy Version)

1. Prepare a bowl, placed chopped kimchi, kimchi juice, chopped onion, sugar, salt, all purpose flour and water and mix well with a spoon.
2. Prepare a non-stick pan, put in 2 tbsp of cooking oil and heat up over medium high heat.
3. Place the kimchi pancake mixture in the middle of the pan and spread it out thinly and evenly using a spoon.
4. Place some sliced chilli on top (optional: for garnish purpose) and cook the mixture for 1-2 minute until the bottom of the mixture turn golden brown over medium heat (or until 70% of the mixture surface is cooked).

**For crispy version: Spread 3 tbsp of bread crumbs on top of the pancake mixture at Step 4.

    5.  Flip and press slightly with a spatula to make a thin and crunch pancake, cook for another 1-2 minute over medium heat or until all the mixture is cooked.

    6.  Serve hot~

**Tip: It's best to use old kimchi (well fermented kimchi) to make kimchi pancake.  I use a year old kimchi for this recipe :)