Serious Eats: Recipes

Kimchi Pancakes

[Photographs: Julie Toy]

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.

These Kimchi Pancakes from Cecilia Hae-Jin Lee's Quick and Easy Korean Cookings are even better than restaurant versions I've had, mostly because you're in control of the kimchi-to-pork ratio.

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.

Adapted from Quick and Easy Korean Cookings by Cecilia Hae-Jin Lee. Copyright © 2009. Published by Chronicle Books. Available wherever books are sold. All Rights Reserved.

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