Kimchi Seafood Pancake (Kimchi Jeon)

This kimchi jeon is jam packed with kimchi, scallions, peppers, and lots of squid! It light, crispy and perfect with a glass of makkeolli on a rainy day like today.

I usually like to use pork butt but I’ve been cutting back on meat so I used squid this time! Any other seafood like shrimp and oysters would work too.

When I was testing this recipe, I noticed my kimchi jeon came out really salty so I washed about half the kimchi to adjust the saltiness.

Pro tip – don’t over mix the batter or else it will result in a chewy / bready texture!

Kimchi Seafood Pancake (Kimchi Jeon)

Servings 3 people
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins

Ingredients

  • 2 cups kimchi
  • 2 tsp sugar
  • 1 2/3 cups water
  • 2 cups Korean pancake mix or substitute with 1:1 flour & potato starch
  • 1 long green pepper
  • 2 scallions
  • 8 oz squid
  • 1 tbsp coarse gochugaru Korean red pepper powder
  • 1 tbsp fine gochugaru Korean red pepper powder
  • cooking oil

Instructions

  • Wash half the kimchi and drain. Place all the kimchi in a bowl and cut into small pieces with scissors.
  • Chop the scallions and long green pepper.
  • Slice the squid into small chunks.
  • Combine the scallions, peppers, and squid with the kimchi. Mix together well.
  • Add coarse gochugaru, fine gochugaru, sugar, Korean pancake mix, and water. Gently stir to avoid over mixing.
  • Heat a large skillet with 2-3 tbsp of oil. Add the batter and spread it out thinly.
  • While the pancake is cooking, swirl the pan so the oil gets evenly distributed underneath.
  • When the edges start to crisp up, flip the pancake and cook for 1-2 minutes or until done.
  • Plate and serve immediately!
Course: Appetizer, Dinner, Lunch, Main Course, Side Dish
Cuisine: Korean

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