Kimchi Jeon (Kimchi Pancakes)

As I explore more ingredients from Asia, I've become curious about the different ways people use kimchi.  Pickled cabbage seems to be the lynchpin in a slew of different Korean recipes, used in everything from their Korean BBQ to fried rice recipes.  A Korean friend of mine mentioned that they make kimchi into pancakes, much like potato pancakes.  I had to try this.  And other than the fact that these came out a bit thicker than I was envisioning, they were unbelievably delicious, crisp, tart, and made for a great meal that probably could have been an appetizer for many folks had I not been so keen on destroying them in a small group setting.

How could these possibly be bad?!

Kimchi Jeon
Saveur, November 2009
Serves 4-6

These savory pancakes are flavored with ground pork and chopped kimchi.  This recipe makes about 25 small pancakes; you can also cook large ones that fit the bottom of the skillet and slice them into wedges.

• ¼ lb ground pork (I used chicken in a pinch once, but pork is preferred)
• 2 cups chopped cabbage kimchi
• 1 cup flour
• ½ cup rice flour
• 6 scallions, finely chopped
• 1 egg, lightly beaten
• 10.5 tbsp canola oil
• Kosher salt to taste

Combine ground pork, kimchi, flour, rice flour, scallions, egg, and 1 cup ice cold water in a bowl; whisk to combine.  Set aside to let rest for 10 minutes.

Chop up your kimchi.  I got mine at the Asian grocery store - you might be able to find it in the refrigerated produce section of a normal store.

Measure out the pork and green onions.

Mix all ingredients together to get a consistency that looks like chicken salad.  It's important to use ice water.

Working in 7 batches, heat 1.5 tbsp oil in a 12” nonstick skillet over medium-high heat.  Scoop 4 2 tbsp portions batter into skillet.  Flatten each portion with the back of a spoon.  Cook until edges crisp, about 2 minutes.  Flip pancakes, cook until set, about 2 minutes.  Transfer pancakes to paper towels and wipe out skillet after each batch.  

I spread my pancakes out wide in the pan, making just a few large ones.  But you could do smaller, more human-sized pancakes

Serve sprinkled with salt, and garnish with a sweet and / or spicy dipping sauce.  I recommend a sweet chili-garlic sauce, but you could even do a spicy ranch if you were really desperate.