Go Back
–+ servings
Galette coréenne au kimchi coupée en parts, servie sur une planche en bois.

Authentic Gimchijeon (Kimchi Pancakes)

Print Recipe Pinner la recette
4.89/5 (18)
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Input, Snack
Cuisine: Korean
Servings: 4
Calories: 480kcal
Author: Marc Winer

Ingredients

  • 500 g kimchi
  • 500 g all-purpose flour
  • 600 ml water very cold
  • 300 ml kimchi juice
  • 1 stalk scallion thinly sliced
  • 0.5 onion thinly sliced
  • vegetable oil as needed, for pan-frying
  • 1 tablespoon sugar optional, to balance the acidity

Procédé

  • Finely chop the kimchi.
    500 g kimchi
  • Thinly slice the scallion and onion.
    1 stalk scallion, 0.5 onion
    gimchijeon - Émincer l'oignon vert et l'oignon.
  • Place the flour in a large bowl.
    500 g all-purpose flour
    gimchijeon - Ajouter l'eau bien froide et le jus de kimchi.
  • Add the very cold water and kimchi juice.
    600 ml water, 300 ml kimchi juice
  • Mix just until no dry flour remains, taking care not to overwork the batter.
    gimchijeon - Mélanger jusqu'à disparition de la farine sèche sans trop travailler la pâte.
  • Stir in the kimchi, scallion, and onion.
    gimchijeon - Incorporer le kimchi, l'oignon vert et l'oignon.
  • Add the sugar if the kimchi is very sour, then mix to combine.
    1 tablespoon sugar
  • Heat a large skillet over medium-high heat and add a generous amount of oil.
    vegetable oil
  • When the oil is shimmering, ladle in some batter and spread it into a thin layer.
    gimchijeon - Quand l'huile frémit, déposer de la pâte et l'étaler finement.
  • Cook until the edges are browned, then carefully flip.
  • Press lightly with a spatula and cook until golden and crisp on both sides.
    gimchijeon - Cuire jusqu'à ce que les bords brunissent, retourner délicatement.
  • Repeat with the remaining batter and serve immediately.
    gimchijeon - Presser légèrement avec une spatule et cuire jusqu'à obtenir une belle couleur dorée et une texture croustillante des deux côtés.

Notes

Using very cold water helps create a crispier texture.
The batter should be loose and pourable, not too thick, so the pancakes cook up thin and crisp.
The kimchi juice provides the seasoning, so there is no need to add salt.
If the batter is too thick, loosen it with a little water; if it is too runny, add a little flour.
A very hot skillet and enough oil will give the pancakes a beautifully golden, crispy surface.
Well-fermented kimchi brings deeper flavor; if the acidity is too pronounced, a little sugar helps balance it.

Nutrition

Calories: 480kcal | Féculents: 100g | Protein: 14g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 633mg | Potassium: 343mg | Fiber: 6g | Sugar: 3g | Vitamin A: 119IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 9mg
Did you make this recipe?Tag @marcwiner on Instagram!