Kimchi pancake (Kimchi jeon) from Koreatown: A Cookbook (page 66) by Deuki Hong and Matt Rodbard

  • sparkling water
  • kimchi
  • gochugaru
  • egg yolks
  • doenjang
  • kimchi juice
  • Korean pancake mix

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Jeon dipping sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • KarinaFrancis on January 10, 2022

    I found the batter to be quite runny. When I fried the pancakes they were beautifully crispy on the outside, but a bit doughy on the inside. The flavour was great so I’ll try again, maybe reduce the amount of soda water to 1/2 cup.

  • Yildiz100 on January 13, 2019

    I had the same problem as L. Nightshade, but I didn't add any extra mix. I just spread the veggies out as best I could. This ended up spreading the batter too much and making an irregular pancake. I think this would work best in a very small frying pan-the size of the desired pancake, so you can spread everything oit and not have batter running away from the veggies.

  • L.Nightshade on April 05, 2018

    I had very old kimchi, the last of a gallon I made at least a year or two ago, so I thought this would be a perfect use for it. I used purchased Korean pancake mix, and had a little trouble with the texture. When I plopped the first 1/2 cup into the skillet, it ended up as a mound of onion and kimchi in the center, with thin liquid spreading out to the borders of the pan. So I added another scoop of the pancake mix. I ended up with thicker-than-desired cakes, sort of like the IHOP version of jeon. But they tasted great! I made three types of banchan to go along, and that was dinner!

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