Get ready to fall in love with your new favorite savory pancake! This Kimchi Pajeon is the ultimate comfort food – crispy on the outside, chewy on the inside, and bursting with the bold, spicy tang of fermented kimchi and fresh scallions. It’s incredibly easy to make and perfect for a quick weeknight dinner, a fun appetizer, or a satisfying snack. The savory-spicy flavor paired with a simple dipping sauce is a combination you won’t soon forget!
Ingredients
• For the Dipping Sauce
• 2 Tbsp / 30 ml low-sodium soy sauce
• 2 tsp / 10 ml rice vinegar
• ½ tsp / 2.5 ml sesame oil
• ½ tsp / 2.5 ml Korean hot pepper flakes (gochugaru)
• For the Pancakes
• ½ cup / 120 ml whole wheat flour
• ½ cup / 120 ml brown rice flour
• 1 large egg plus 2 egg whites, lightly beaten
• 1 tsp / 5 ml unrefined sugar (like Sucanat or coconut sugar)
• 1 tsp / 5 ml dried and crumbled dulse seaweed (optional)
• 1 tsp / 5 ml sesame seeds
• 1 bunch scallions, finely chopped
• ½ cup / 120 ml vegetarian kimchi, drained and roughly chopped
• Cooking spray or neutral oil, for frying
Instructions
1. In a small bowl, whisk together all the dipping sauce : soy sauce, rice vinegar, sesame oil, and Korean hot pepper flakes. Set aside.
2. In a separate, larger bowl, whisk together the whole wheat flour, brown rice flour, sugar, dulse seaweed (if using), and sesame seeds. Stir in the beaten egg and egg whites until just combined, then fold in the chopped scallions.
3. Heat a 9 or 10-inch nonstick skillet over medium heat. Once hot, coat lightly with cooking spray or oil. Pour about ½ cup / 120 ml of batter into the pan, spreading it into a thin, even circle.
4. Immediately scatter a quarter of the chopped kimchi over the top of the batter. Cook for about 3-4 minutes, until the bottom is golden brown and the edges are crispy.
5. Using a large spatula, carefully flip the pancake and cook for another 1-2 minutes, until it’s cooked through and golden on the second side.
6. Transfer the finished pancake to a cutting board or baking sheet. Wipe the skillet clean with a paper towel, re-grease, and repeat the process with the remaining batter and kimchi.
7. Cut each pancake into wedges or squares and serve immediately with the dipping sauce.
Nutritional Information
• Value Per Pancake: Calories: 191 | Protein: 8 g | Carbohydrates: 31 g | Total Fat: 4 g | Fiber: 4 g | Sodium: 579 mg | Cholesterol: 53 mg
Pro Tips
• Use well-fermented, sour kimchi for the most authentic and robust flavor. Be sure to squeeze out any excess liquid to prevent the pancakes from becoming soggy.
• Ensure your pan is fully preheated before adding the batter. This is the secret to achieving those irresistibly crispy edges.
• Don’t overmix the batter. A few small lumps are perfectly fine and will result in a more tender, delicate pancake texture.
• For an extra crispy finish, press down firmly on the pancake with your spatula after flipping it.
FAQ
Q: Is all kimchi vegetarian
A: Not all kimchi is vegetarian. Many traditional recipes include fish sauce or fermented shrimp. For this recipe, it’s essential to use vegetarian or vegan kimchi, which is widely available at most grocery stores. Always check the label for ingredients like fish sauce or shrimp paste to ensure it fits your diet.
Q: How can I make this kimchi pancake vegan
A: Yes, you can easily make this recipe vegan. To replace the egg and egg whites, create a ‘flax egg’ by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water and letting it sit for 5-10 minutes to thicken. Alternatively, you can use a commercial vegan egg replacer or simply add a few extra tablespoons of water or kimchi juice to the batter.
Q: What can I serve with this for a complete vegetarian meal
A: To make this a more filling and protein-rich vegetarian meal, serve the kimchi pajeon alongside pan-fried tofu, edamame, or a simple Korean-style spinach side dish (sigeumchi namul). A bowl of miso soup or a side of steamed short-grain rice also complements the flavors perfectly.
Q: What is the best way to store and reheat leftover pajeon
A: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat and restore their crispiness, pan-fry them in a lightly oiled skillet for a few minutes on each side. You can also use an air fryer or a toaster oven for excellent results. Microwaving is not recommended as it can make the pancake soggy.
