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Yoon Joomo's Kimchi Jeon | 모두의 레시피

Modu Recipes
Yoon Joomo

Yoon Joomo's Kimchi Jeon

Name: Yoon Joomo's Kimchi Jeon
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1/4 head of sour kimchi; 150g pork shoulder; 1/2 green onion; 3 cloves garlic; 1 1/2 cups cake flour; 1/2 cup rice flour; 2 tbsp potato starch; 1.5 cups broth; Adequate amount of cooking oil

A meat kimchi pancake that achieves ultimate crispiness by combining cake flour, rice flour, and potato starch instead of store-bought pancake mix.

🙋 Recommended for

⭐ For those who prefer a kimchi pancake that is not soggy but has crispy, snack-like edges.
⭐ For those who want to enjoy a hearty, savory flavor with plenty of rich pork.

20 min Difficulty Easy drinking snack

Main ingredients 🥩

Sour kimchiPork shoulderGreen onionGarlicCake flourRice flourPotato starch

Tags 🏷️

Rainy day Makgeolli snack Crispy

Source: YouTubeJung Ji-sun's Kalitseuma

Detailed recipeQuick recipe

Ingredients needed 🛒2 servings

1/4 head of sour kimchi
150g pork shoulder
1/2 green onion
3 cloves garlic

Shop ingredients on Coupang(Ad)

Sour kimchi Pork shoulder Green onion Garlic Cake flour Rice flour Potato starch

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1 1/2 cups cake flour

1/2 cup rice flour

2 tbsp potato starch

1.5 cups broth

Adequate amount of cooking oil

Recipe 🍳

Finely chop the sour kimchi and green onion, and mince the pork shoulder and garlic finely so they are tender to chew.
In a large bowl, add the measured amounts of 1 1/2 cups cake flour, 1/2 cup rice flour, and 2 tbsp potato starch, and mix evenly to make a custom flour blend.
Instead of plain water, gradually pour in the broth for deeper flavor while stirring to dissolve any lumps, creating a batter of flowing consistency.
Add the chopped sour kimchi, minced pork, green onion, and garlic to the finished batter and stir lightly until the ingredients are evenly distributed.
Generously coat a pan with cooking oil (or lard) and heat thoroughly, then spread the batter thinly and widely in the pan.
When the top of the batter looks slightly dry and the pancake slides smoothly when you shake the pan, it's time to flip it over and cook until golden brown.

Prepare by finely chopping or mincing the sour kimchi, vegetables, and pork.
Combine the cake flour, rice flour, and potato starch mixed blend with broth to make a batter, then mix in the prepared ingredients.
Generously oil and preheat a pan, spread the batter thinly, and fry until crispy on both sides.

Cooking tips 💡

Using savory broth instead of plain water for the batter helps balance the sour taste of the kimchi pancake and deepens the overall umami and flavor.
The perfect, clean flipping moment is when the pancake moves freely and slides without any resistance on the pan bottom.

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