For kimchi lovers, there's very little that this spicy Korean cabbage doesn't improve. It does wonders when added to fried rice, acts as a punchy cabbage substitute in dumplings, and takes a humble quesadilla to the next level. And when it comes to jeon, or Korean pancakes, chopped kimchi is an absolute must.
The batter is thick enough to stand up to lots of chopped kimchi and pretty much as much pork as you'd care to add. Straight out of the pan these guys were porky, spicy, and garlicky, and almost too good to wait until they'd cooled to a non-mouth-burning temperature. Sliced into wedges and eaten with a little extra kimchi or any other banchan, these pancakes are a fantastic beginning for any Korean meal or a week of Korean recipes.
As always with our Cook the Book feature, we have five (5) copies of Quick and Easy Korean Cooking to give away this week.
- 1 cup all-purpose flour
- 1/2 cup rice flour
- 1 1/2 cups cold water, plus more as needed
- 1 large egg
- 1 cup cabbage kimchi, coarsely chopped
- 2 green onions, cut into 1-inch pieces
- 3 ounces uncooked pork, chopped
- 1/2 teaspoon salt
- Vegetable oil for frying
In a large bowl, combine the flour, rice flour, water, and egg, and mix lightly. The mixture should be the consistency of pancake batter but doesn't have to be smooth. Add a little more water if necessary but remember that the kimchi will add liquid as well. Stir in the kimchi, green onions, pork, and salt.
In a large skillet, heat about 1 tablespoon oil over medium-high heat. Ladle batter into the skillet and spread it out to an 8-inch circle. Cook until the edges turn brown and crispy, 3 to 4 minutes. Flip it over, add a little bit more oil around the pancake, and cook for another 3 minutes or so until cooked through. Repeat with the remaining batter, adding oil as needed. Serve the pancakes hot out of the skillet. Cut into wedges or serve whole.