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.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
Fry 2
Flip the pancakes, add remaining 30ml oil around the edges, fry 3-4 minutes over medium-high until cooked through and golden.
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.
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.