Soft Boil Stories

Tag: Korean pancake

  • Kimchijeon: Crispy, Spicy, Funky, Flippable

    Kimchijeon: Crispy, Spicy, Funky, Flippable

    Kimchijeon is Korea’s answer to the crispy, spicy, savory pancake. It’s addictive.

    Tangy, fermented kimchi. Crispy lacy edges. Chewy, tender center. 15 minutes. One bowl. One skillet. Dip in soy-vinegar sauce. You’ll make it weekly.

    Ingredients

    Serves 2-4 (makes one large pancake).

    • 1 cup kimchi, well chopped (plus 2 tbsp kimchi juice)
    • ½ cup all-purpose flour (or glutinous rice flour for extra chew)
    • ¼ cup water
    • 1 large egg (optional, for fluffiness)
    • 2 green onions, sliced (white + green parts separated)
    • 1 tsp gochugaru (Korean chili flakes, optional for heat)
    • 1 tbsp oil for frying (vegetable or sesame oil)

    For the Dipping Sauce:

    • 2 tbsp soy sauce
    • 1 tbsp rice vinegar
    • 1 tsp sugar
    • 1 tsp sesame oil
    • 1 tsp toasted sesame seeds
    • 1 green onion, sliced

    Step-by-Step Instructions

    Step 1: Make the Dipping Sauce

    1. Whisk all dipping sauce ingredients in a small bowl. Set aside.

    Step 2: Make the Batter

    1. In a bowl, combine flour, water, egg, kimchi juice, and gochugaru. Stir until smooth.
    2. Fold in chopped kimchi and white parts of green onions (reserve green tops).

    Step 3: Pan-Fry the Pancake

    1. Heat oil in a large non-stick skillet over medium-high heat.
    2. Pour batter into skillet. Spread into a thin, even layer.
    3. Sprinkle green onion tops on top. Press gently.
    4. Cook 3-4 minutes until bottom is golden and crispy. Flip. Cook 2-3 minutes more.

    Step 4: Serve

    1. Slide onto a cutting board. Slice into wedges.
    2. Serve immediately with dipping sauce.

    Summary

    Prep Time: 5 minutes | Cook Time: 5-7 minutes | Total Time: 15 minutes

    Yield: 2-4 servings

    Difficulty: Easy

    Storage Notes

    Best Fresh:

    Kimchijeon is best hot and crispy. Leftovers get soft but are still tasty.

    Reheat:

    Skillet over medium heat for 2-3 minutes per side. Air fryer at 375°F for 5 minutes.

    Pro Tip:

    Use old, sour kimchi (fermented longer). More flavor = better pancake.

  • Pajeon (Crispy Korean Scallion Pancakes That Steal the Show)

    Pajeon (Crispy Korean Scallion Pancakes That Steal the Show)

    Pajeon is the crispy, savory pancake you didn’t know you were missing.

    Scallions take center stage here, suspended in a light, chewy batter and fried until golden and lacy. Dip it in the simple soy sauce and prepare to make this weekly. No special skills. Big rewards.

    Ingredients

    Serves 2-4 (makes 2 pancakes).

    For the Pancake:

    • 1 cup (120g) all-purpose flour
    • 1 cup (240ml) ice cold water
    • 1 egg
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • 8-10 scallions (green onions), cut into 2-inch lengths
    • ½ cup fresh or thawed seafood (shrimp, squid, or mussels – optional)
    • 2 tablespoons vegetable oil (for frying)

    For the Dipping Sauce:

    • 3 tablespoons soy sauce
    • 1 tablespoon rice vinegar
    • 1 teaspoon sugar
    • 1 teaspoon sesame oil
    • 1 teaspoon sesame seeds
    • 1 green onion, thinly sliced

    Step-by-Step Instructions

    Step 1: Make Dipping Sauce

    1. Mix all sauce ingredients in a small bowl. Set aside.

    Step 2: Make Batter

    1. In a bowl, whisk flour, salt, pepper, and egg. Slowly add ice cold water while whisking until smooth (don’t overmix).
    2. Batter should be thin like pancake batter.

    Step 3: Heat the Pan

    1. Heat 1 tablespoon of oil in a large non-stick skillet over medium-high heat.

    Step 4: Cook First Pancake

    1. Scatter half the scallions (and seafood if using) in the pan.
    2. Pour half the batter over the scallions, spreading evenly.
    3. Cook for 3-4 minutes until bottom is golden and crispy. Flip carefully. Cook another 2-3 minutes.

    Step 5: Repeat

    1. Cook second pancake with remaining oil, scallions, and batter.

    Step 6: Serve

    1. Cut into wedges. Serve hot with dipping sauce.

    Summary

    Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes

    Yield: 2 pancakes (2-4 servings)

    Difficulty: Easy

    Storage Notes

    Best fresh: Pajeon loses its crispiness within hours. Eat immediately.

    Reheat (if you must): Skillet with a little oil over medium heat for 2-3 minutes per side. Never microwave.

    Make ahead tip: Mix batter up to 4 hours ahead. Keep in fridge. Cook fresh.