Baek Jong-won Kimchi Jeon

Name: Baek Jong-won Kimchi Jeon
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Fresh kimchi 2 cups; Batter flour 2 cups; Water 1.5 cups; Sausage 2 pieces; Green onion 1/2 bunch; Chili pepper 2 pieces; Red pepper powder 1 tablespoon; Sugar 1/2 tablespoon; Vinegar 1 tablespoon (optional); Beef dashi a pinch (optional); Vegetable oil generously

A late-night snack kimchi jeon made by slicing sausages thinly, mixing them into a soft batter, and pan-frying with generous oil to maximize crispiness at the edges.

15 min Difficulty Very easy drinking snack

Main ingredients

KimchiBatter flourSausageGreen onionChili pepper

Ingredients needed 2 servings

Fresh kimchi 2 cups
Batter flour 2 cups
Water 1.5 cups

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Sausage 2 pieces

Green onion 1/2 bunch

Chili pepper 2 pieces

Red pepper powder 1 tablespoon

Sugar 1/2 tablespoon

Vinegar 1 tablespoon (optional)

Beef dashi a pinch (optional)

Vegetable oil generously

Recipe

Place fresh kimchi in a mixing bowl, not on the cutting board, to avoid soaking up excess brine. Use scissors to finely chop it.
Dice green onion and chili pepper finely, and slice sausage as thinly as possible to ensure even mixing with the batter.
If the kimchi isn’t sufficiently sour, add a small amount of vinegar to boost tanginess and flavor upfront.
Add red pepper powder for color, sugar to balance the pungency of kimchi, and a pinch of beef dashi for a subtle umami depth—mix well.
Add batter flour and water in nearly equal amounts (slightly less water than flour).
To achieve crispiness, do not over-mix the batter. Stir gently just until no dry flour remains, resulting in a slightly runny consistency.
Pour generous vegetable oil into a pan and heat over high flame. Spread the batter thinly and evenly across the pan.
Gently rotate the pan in all directions so that oil seeps evenly under and through the batter, cooking it like fried food.
When the bottom turns golden and crisp, flip the jeon and continue rotating the pan to ensure oil reaches the center, crisping the other side thoroughly.

In a mixing bowl, combine chopped kimchi, finely diced vegetables, and thinly sliced sausage.
Add sugar, red pepper powder, dashi, batter flour, and water. Mix gently to avoid gluten development, creating a thin batter.
Spread the batter thinly on a pan with plenty of oil, rotating it continuously to cook both sides evenly and achieve a crispy, fried-like texture.

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.

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