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Kimchi-jeon
Mix kimchi, juice, flour, starch, water, gochugaru and spring onion to a thick, lumpy batter.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips โ not a chatbot.
How long does Kimchi-jeon take?
22 min all in โ 10 min prep, 12 min cook. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 2 pancakes. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
Medium heat.
What allergens should I watch?
This recipe is labelled for Wheat, Fish, Shellfish. Labels are informational โ check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Vegan, Dairy-free, Nut-free.
What does it cost to cook?
Cheap night โ about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Frying pan.
How much salt do I put in?
This recipe does not list salt as its own ingredient. Saltiness comes from Kimchi โ 250 g (chopped, plus 2 tbsp juice); Soy sauce โ 1 tbsp. Taste at the end rather than adding a number we did not write.
How much kimchi?
250 g (chopped, plus 2 tbsp juice) of Kimchi.
How much gochugaru?
1 tsp (optional) of Gochugaru.
How much soy sauce?
1 tbsp of Soy sauce.
How much vinegar?
1 tsp of Vinegar.
What can I use instead?
Wheat flour โ A gluten-free mix plus starch. Texture changes. Still a pancake.
Any tips from this recipe?
A handful of squid turns it into kimchi-haemul-jeon. Too much batter and you get a dumpling. Thin is crisp.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.