Kimchi Jun (Kimchi Pancake) and Dipping Sauce
Kimchi Jun is a crispy and savory Korean pancake made with flavorful kimchi.The kimchi and its juice give the pancake a spicy, tangy, and rich taste.A simple flour-based batter brings all the ingredients together beautifully.Cooking the pancake until golden creates deliciously crisp edges.A savory soy-based dipping sauce perfectly complements the spicy pancake.This easy recipe can be served as a snack, appetizer, side dish, or light meal.
Ingredients
For the Kimchi Pancake
- 1½ cups kimchi, chopped
- ¼ cup kimchi juice
- 1 cup all-purpose flour
- ¾ cup cold water
- 1 egg, optional
- 2 green onions, chopped
- ½ small onion, thinly sliced
- 1 teaspoon sugar, optional
- ½ teaspoon garlic powder or 1 garlic clove, minced
- ¼ teaspoon black pepper
- 2 to 3 tablespoons cooking oil
For the Dipping Sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- ½ teaspoon sugar or honey
- 1 teaspoon sesame seeds
- ½ teaspoon Korean chili flakes, optional
Instructions
Prepare the Kimchi
- Chop the kimchi into small, bite-sized pieces. Reserve the kimchi juice, as it adds wonderful color and flavor to the pancake batter.
Make the Pancake Batter
- In a large mixing bowl, combine the flour and cold water. Add the optional egg and mix until a smooth batter forms. Do not overmix.
Add the Ingredients
- Add the chopped kimchi, kimchi juice, green onions, sliced onion, sugar, garlic, and black pepper to the batter. Stir gently until all ingredients are evenly combined.
Heat the Pan
- Place a large nonstick skillet or frying pan over medium-high heat. Add enough cooking oil to lightly coat the bottom of the pan.
Cook the Kimchi Pancake
- Pour the batter into the hot pan and spread it into an even round pancake. Cook for approximately 4 to 5 minutes, until the bottom becomes golden brown and crispy.
Flip and Cook
- Carefully flip the pancake and add a small amount of oil around the edges if needed. Cook the other side for another 4 to 5 minutes until beautifully golden and crisp.
Prepare the Dipping Sauce
- While the pancake is cooking, combine the soy sauce, rice vinegar, sesame oil, sugar or honey, sesame seeds, green onion, and optional Korean chili flakes in a small bowl. Mix well.
Slice and Serve
- Transfer the hot Kimchi Jun to a cutting board and slice it into wedges. Serve immediately with the prepared dipping sauce.
Notes
- Well-fermented kimchi provides the strongest and most flavorful result.
- Kimchi juice gives the pancake its beautiful reddish color and tangy taste.
- Cold water helps create a lighter pancake batter.
- The pancake should be relatively thin for the best crispy texture.
- Use enough oil to achieve golden and crunchy edges.
- Adjust the amount of kimchi according to your taste preference.
- The egg is optional and can be omitted for a simpler batter.
- Serve the pancake immediately for the best texture.