Baek Jong-won Kimchi Jeon

Cooking tips 💡

• Avoid over-stirring the batter, as excessive mixing activates gluten and results in a sticky, doughy texture instead of crispiness.
• The batter should be slightly runny—moisture helps create a bubbling, sizzling effect when contacting hot oil, maximizing crispness.
• Slice sausages or ham as thinly as possible to prevent them from floating or disrupting the original texture of the jeon.
• When fresh kimchi isn’t available, adding a touch of vinegar beforehand mimics the authentic, fermented flavor of properly aged kimchi.
• Adding a small amount of beef dashi or monosodium glutamate to the batter boosts umami, giving the jeon the rich, restaurant-quality taste.

Recommended for 🙋

• ⭐Those seeking a reliable, savory and spicy late-night snack on rainy days or late at night.
• ⭐People who want a fully crispy texture throughout—edges and center alike.
• ⭐Those worried about making kimchi jeon without fresh kimchi at home.