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If you’re landing here from our homemade easy mak kimchi recipe, welcome! Try this recipe and you’ll be glad you did.
Years ago, when I worked long hours as a prep cook and late nights serving pub food, I worried more than once about finding love while constantly smelling of garlic, onions and fryer oil. There were weeks I tore apart, peeled and minced hundreds of heads of garlic and nearly as many onions. I spent hours on my feet frying onion rings, French fries and sandwiches. After a shift I once went straight to a college event without showering, and strangers kept commenting, “Do I smell garlic fries?” or “Something smells like old oil!”
I briefly thought I’d have to give up cooking to avoid a lonely life. Then I realized I only needed to find someone who loved all those aromas as much as I did. Fortunately, I found him—my husband, who adores almost every pungent food. When he discovered kimchi, he was ecstatic.
Our favourite local restaurant introduced us to kimchi, bringing a small bowl to our table and saying simply, “This is my homemade kimchi.” We were hooked instantly, and my husband’s enthusiasm was next-level. He began buying kimchi at the Asian market to snack on, and soon he was bringing jars into his office for lunch.
That didn’t go unnoticed. The fermented, tangy aroma of kimchi filled the cubicle area and coworkers complained. He insisted he didn’t smell anything, but after repeated requests he was asked to keep his kimchi in the break room. Even there, colleagues pleaded with him not to eat it at the office. He offered to share; they declined. Eventually he took his kimchi home, grumbling that this wouldn’t be an issue in Korea. That’s my kind of soulmate.
What is Kimchi?
Kimchi is famously pungent, but put that aside and it reveals itself as a delicious, complex food: crisp, spicy, garlicky and packed with umami. Think of it as spicy Korean sauerkraut. It’s fermented—sometimes lively and bubbly—and a great jar will often overflow as it continues to ferment.
Now imagine that kimchi chopped, mixed into a simple batter and pan-fried until crisp. The result is a golden, savoury pancake that’s irresistible.
Do kimchi pancakes smell strong?
Cooking kimchi mellows and transforms its sharp aroma into something warm and mouthwatering. I once made kimchi pancakes during a children’s cooking class at a large church, and people wandered in from all over the building asking, “What smells so good?” The scent drew even the most cautious eaters to try a piece. Cooked kimchi has an inviting fragrance that often turns skeptics into fans—just be prepared to share.
Use this skillet to make kimchijeon
I like a heavy-duty skillet for making kimchi pancakes. Any 10–12 inch cast iron or heavy-bottomed stainless skillet works well for getting a crisp, evenly cooked pancake.
Kimchi Pancake (Kimchijeon)
Rebecca Lindamood
Ingredients
- 1 cup chopped kimchi
- 3 tablespoons kimchi juice the liquid in which kimchi is packed
- 2 tablespoons chopped green onion
- ½ cup water
- ½ cup all-purpose flour
- ½ teaspoon salt
- Neutral oil for frying canola, peanut, grapeseed, vegetable, etc.
Optional:
- ½ cup cooked peeled shrimp chopped
- ½ cup cooked shredded pork
- Chopped green onions for garnish
Instructions
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In a mixing bowl, stir together all ingredients except the frying oil until the batter is evenly coloured and no dry flour remains.
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Add about 1/8-inch of neutral oil to a heavy-bottomed 10–12 inch skillet over medium-high heat. Spread the batter thinly in the pan and fry until the bottom is crisp and the top is mostly set (it may still have a few wet spots). Carefully flip the pancake using two spatulas, cook until the underside is crisp with some charred bits, then flip again and cook the first side for 1 minute more.
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Garnish with chopped green onions and serve whole for people to pull apart with chopsticks or fingers, or cut into bite-sized pieces for sharing.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use if desired.
did you make this recipe?
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