Kimchi Pancake Brunch Delight

Welcome to a brunch adventure that combines the boldness of Korean cuisine with the comfort of a morning meal. Kimchi pancake, or ‘kimchijeon’, is a beloved classic in Korea, offering a perfect balance of savory, spicy, and umami flavors. This recipe takes you through making these golden pancakes at home, ready to be enjoyed with your favorite brunch companions.

“Kimchi Pancakes: A crunchy embrace of spice and tradition.”

Ingredients

• 2 cups kimchi, chopped
• 1/4 cup kimchi juice (from the brine)
• 1 medium onion, finely sliced
• 1 green onion, chopped
• 1 carrot, julienned
• 3 cloves garlic, minced
• 1 tablespoon gochugaru (Korean red chili flakes), optional for extra heat
• 1 cup all-purpose flour or rice flour
• 1/2 cup water
• Salt to taste
• Vegetable oil for frying

Dipping Sauce

• 1/4 cup soy sauce
• 2 tablespoons vinegar (rice vinegar preferred)
• 1 tablespoon sugar
• 1 teaspoon sesame seeds, toasted
• 1 green onion, finely sliced

Instructions

1. Prepare the Filling: In a large bowl, combine chopped kimchi, kimchi juice, sliced onion, green onion, julienned carrot, minced garlic, and gochugaru (if using). Mix well to ensure all ingredients are evenly distributed.

2. Make the Batter: In another bowl, whisk together flour and water until smooth. Add a pinch of salt. Pour this batter into the kimchi mixture, stirring gently to coat all the vegetables without breaking them up too much.

3. Heat Oil for Frying: Place a large non-stick skillet over medium heat and add enough vegetable oil to reach about 1/4 inch in depth. Heat until hot but not smoking (a small drop of batter should sizzle upon contact).

4. Cook the Pancakes: Pour approximately 1/3 cup of the kimchi mixture into the pan for each pancake, spreading it out to form a round shape with a spatula. Cook for about 2-3 minutes on one side until golden brown and crispy, then flip and cook for another 2-3 minutes.

5. Drain Excess Oil: Transfer cooked pancakes onto a plate lined with paper towels to drain any excess oil. Repeat the process with the remaining batter.

Dipping Sauce Instructions

1. Combine Ingredients: In a small bowl, whisk together soy sauce, vinegar, and sugar until the sugar dissolves completely. Stir in toasted sesame seeds and sliced green onion.

2. Adjust Flavor: Taste the dipping sauce and adjust seasoning if needed—add more sugar for sweetness or vinegar for tanginess.

Serve these crispy kimchi pancakes hot, accompanied by the zesty dipping sauce that complements their spicy-savory flavor profile. This dish is not only a feast for your taste buds but also a conversation starter at any brunch gathering. Pair them with a refreshing Korean iced tea or barley tea to balance the heat and spice. Enjoy the delightful crunch and vibrant flavors that make kimchi pancakes an unforgettable brunch choice!