Kimchi pancakes (Kimchijeon) hold a very special place in our family’s memories. Every summer, we vacation in the northern part of Italy by the sea. We settle into a campsite, spend a week playing in the water, and cook delicious meals using local ingredients. This is our family’s summer holiday tradition.
When we head to the beach, my wife packs a simple lunch. I remember one trip when our child was around five years old. We had brought some kimchi that had fermented a bit too much, so we used it to make kimchi pancakes. Our daughter, who had never tried them before, took one bite and absolutely loved them. Since then, kimchi pancakes have become an essential part of our beach meals.
To this day, our daughter’s favorite kind of Korean Jeon is kimchi pancake. She was born in the U.S. and has grown up in Germany, so she has quite an international palate, yet kimchi pancakes remain her favorite. While kimchi pancakes might not be the easiest dish to find outside of Korea and might not be the most visually appealing, the taste is unparalleled.
If you have any fondness for kimchi, you must try making kimchi pancakes. You won’t regret it, I promise. My recipe preserves the traditional Korean flavor while ensuring a restaurant-quality taste. Trust me and give it a try.
Thank you always.
[Ingredients]
- 250g of kimchi
- 110ml of kimchi juice
- 100g of pancake mix (buchim garu)
- 1 egg
- Some onion and green onion
- A bit of squid
- A bit of bacon
- 1 teaspoon of sugar
- 1 teaspoon of red pepper powder (gochugaru)
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