Ingredients
Jeon
- 200 g kimchi
- 2 tbsp kimchi brine
- 3 scallions, chopped
- 0.5 tsp sugar
- 60 g flour
- 100 g water (start with less, add if needed)
Dipping sauce
- 1 tbsp soy sauce
- 2 tsp white vinegar
- 1 tsp toasted sesame seeds
- 1 tsp gochugaru (hot pepper flakes) optional
- 0.5 tsp sugar optional
- 1 tsp sesame oil optional
Instructions
- Combine the kimchi, kimchi brine, scallions, sugar, flour, and water in a medium bowl and mix well with a spoon.
- Heat a 12-inch nonstick skillet over medium heat. (If you don’t have a 12-inch skillet, use a smaller skillet to make 2 pancakes.)
- Add 2 tablespoons of the vegetable oil and swirl to coat the bottom of the pan.
- Pour the batter into the pan and spread it with the back of a spoon or a spatula to make a large circle.
- Cook until the bottom is golden brown and crisp, 3 to 5 minutes.
- While the pancake is cooking, mix all the ingredients for the dipping sauce and set aside.
- Carefully turn the pancake over. Drizzle the remaining 2 tablespoons oil around the edges of the skillet, then lift the pancake with a thin spatula to allow the oil to run underneath and tilt the pan to spread it evenly.
- Cook until the bottom of the pancake is light golden brown and crisp, 3 to 5 minutes.
- Flip it one more time and cook for another minute.
- Slide onto a large serving platter and serve immediately.
Adapted from this original recipe