Korean · Brunch
Crispy Kimchi Pancake Breakfast
Kimchi Pancake Jeon Brunch
Korean savoury kimchi pancake pan-fried until crisp at the edges, served with a soy-vinegar dipping sauce, a fried egg, and toasted seaweed strips for a weekend brunch plate.
$
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
520Calories
16gProtein
28gFat
48gCarbs
3gSugar
3gFiber
1020mgSodium
186mgChol
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Instructions
1
Prep
Whisk 140g flour, 120ml ice water, 60ml kimchi juice, 1 tsp salt, and 0.5 tsp black pepper into a thin lumpy batter. Fold in 360g chopped kimchi and half the sliced scallions. Whisk 40ml soy sauce, 20ml rice vinegar, 10ml sesame oil, and 10g sesame seeds in a small bowl for dipping sauce.
2
Fry 1
Heat 30ml neutral oil in a large skillet over medium-high until shimmering. Pour batter in, spread into two 20cm rounds 5mm thick, or one larger pancake if your pan accommodates. Pan-fry 4-5 minutes until the undersides turn deep golden and edges crisp.
3
Fry 2
Flip the pancakes, add remaining 30ml oil around the edges, fry 3-4 minutes over medium-high until cooked through and golden.
4
Fry 3
Push pancakes to one side, raise heat to medium-high. Crack 4 eggs into the empty space, fry 90 seconds to 2 minutes until whites set and yolks stay runny.
5
Rest and plate
Rest pancakes on a board 60 seconds, then cut into 6 wedges each with kitchen shears. Plate wedges on two plates, slide eggs alongside, set dipping sauce in a small bowl, scatter remaining scallions and seaweed strips.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 large eggs
- 360g (12.7 oz) aged sour vegan kimchi
- 60ml (1/4 cup) kimchi juice
- 140g (4.9 oz) all-purpose flour
- 120ml (1/2 cup) ice water
- 2 scallions
- 60ml (1/4 cup) neutral oil
- 40ml (2.5 tbsp) soy sauce
- 20ml (1.3 tbsp) rice vinegar
- 10ml (2 tsp) toasted sesame oil
- 2 sheets roasted seaweed
- 10g toasted sesame seeds
- 1 tsp fine sea salt
- 0.5 tsp freshly ground black pepper