This Man's Cook Kimchi Pajeon

Name: This Man's Cook Kimchi Pajeon
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Fresh kimchi 0.25 head (500g); Flour 2 cups; Cold water 2 cups; Seafood dashi 1 teaspoon; Fine chili powder 1 tablespoon; Vegetable oil generously

A crispy kimchi pajeon made by removing excess kimchi juice and mixing cold water with flour in a 1:1 ratio to maximize crunchiness.

15 min Difficulty Easy drinking snack

Main ingredients

Fresh kimchiFlourSeafood dashiChili powder

Ingredients needed 2 servings

Fresh kimchi 0.25 head (500g)
Flour 2 cups
Cold water 2 cups
Seafood dashi 1 teaspoon
Fine chili powder 1 tablespoon

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Recipe

Remove excess seasoning and chili powder from fresh kimchi by thoroughly shaking off the kimchi juice.
Cut the cleaned kimchi into pieces about the length and thickness of a little finger, and thinly slice the stem ends.
In a bowl, add 2 cups of flour and 2 cups of cold water, matching the volume of the chopped kimchi.
Add 1 teaspoon of seafood dashi and 1 tablespoon of fine chili powder, then mix evenly to form a thin batter.
Heat a frying pan and generously coat the surface with vegetable oil.
Adjust the heat to medium, then place a small amount of batter—about the size of your palm—onto the pan and spread it out.
Fry both sides, turning once, until golden and crisp.

Remove the juice from fresh kimchi and cut it into bite-sized, thin pieces.
Mix kimchi, flour, and cold water in equal amounts, then add seafood dashi and chili powder to make the batter.
Pan-fry in a well-oiled skillet over medium heat, forming pancakes about the size of your palm, until crispy.

Cooking tips

Removing the kimchi juice ensures the pancake won't be greasy or heavy, resulting in a clean, refreshing flavor.
Using cold water is essential—it suppresses gluten development, leading to a much crispier result.
Avoid making the pancakes too large, as trapped steam can cause the center to become soggy; keeping them palm-sized prevents failure.
When using regular flour instead of tempura or pancake flour, adding a bit more seafood dashi significantly enhances the savory depth.

Recommended for

Those who want their entire pancake, including the edges, to be perfectly crispy and crunchy.
Home cooks looking to enjoy a restaurant-quality, savory kimchi pancake with minimal effort.

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