Korean · Dinner
Crispy Kimchi Pork Pancake
Kimchi Pork Pancake Kimchijeon
Korean savoury pancake of aged kimchi and minced pork shallow-fried until crisp at the edges, served with a soy-vinegar dipping sauce and a small bowl of rice on the side.
$$
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
745Calories
38gProtein
35gFat
68gCarbs
3gSugar
2gFiber
1240mgSodium
105mgChol
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Instructions
1
Prep
Rinse rice until water runs clear. Chop kimchi finely; reserve 60ml juice. Slice scallions thinly. Mince pork shoulder. Whisk flour, eggs, ice water, 60ml kimchi juice, salt, pepper until smooth; fold in kimchi, pork, scallions. Whisk soy sauce, rice vinegar, sesame oil, sesame seeds for dip.
2
Boil
Combine rinsed rice with 240ml water in a saucepan, bring to boil over high heat, cover, reduce to lowest heat, cook 12 minutes. Remove from heat, keep covered, rest 5 minutes until tender.
3
Fry
Heat 2 tbsp neutral oil in a large skillet over medium-high until shimmering. Pour in half the batter, spread into a 25cm round 3mm thick, pan-fry 4-5 minutes until the underside turns deep golden and edges crisp. Flip once, add remaining oil around edge, fry second side 3-4 minutes until cooked through. Transfer to a board. Repeat with remaining batter and oil in the same skillet.
4
Rest and plate
Rest each pancake 60 seconds on the board. Cut each into 6 wedges using kitchen shears. Arrange wedges on plates, set dipping sauce alongside, serve rice bowls on the side.
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
- 360g (12.7 oz) pork shoulder
- 170g (6 oz) short-grain white rice
- 240ml (1 cup) water
- 300g (10.6 oz) aged sour kimchi
- 60ml (1/4 cup) kimchi juice
- 140g (4.9 oz) all-purpose flour
- 2 large eggs
- 120ml (1/2 cup) ice water
- 2 scallions
- 60ml (1/4 cup) neutral oil
- 40ml (2.7 tbsp) soy sauce
- 20ml (1.3 tbsp) rice vinegar
- 10ml (2 tsp) toasted sesame oil
- 10g (2 tsp) toasted sesame seeds
- 1 tsp fine sea salt
- 0.5 tsp freshly ground black pepper