Kimchi Jeon (Kimchi Pancake)

Posted on July 23, 2024

Kimchi Pancakes, known as Kimchi Jeon, brings together the bold zest of kimchi and the earthy richness of mung beans in a harmonious fusion. The crispy exterior gives way to a tender interior, punctuated by the satisfying crunch of chopped kimchi and scallions. The batter, a masterful blend of soaked mung beans, sweet rice, and a medley of savory liquids, yields a pancake with a complex yet balanced flavor profile. Golden brown and garnished with a sprinkle of fresh scallions, these delectable treats can be savored as a snack, starter, or main event, sure to delight the senses.

Appetizers

Ingredients

1 cup dried mung beans

1/8 cup sweet rice

1/3 cup kimchi liquid

2 tablespoons lemon juice

1/2 teaspoon fish sauce

1 teaspoon sesame oil

1 teaspoon soy sauce

1 cup kimchi (diced into bite size cubes)

2 handfuls chopped scallions

1 pinch salt

3-4 tablespoons water

3 tablespoons sesame seeds

Instructions

1

Soak mung beans with rice 5-6 hours in water

2

In blender, add drained mung bean mixture, half the kimchi, half the scallions, kimchi liquid, fish sauce, soy sauce, sesame oil lemon juice, salt, and water.

3

Pulse until mixture is fairly smooth with some coarse bits still inside.

4

Transfer to a bowl and mix with rest of the kimchi, chopped scallions, and sesame seeds.

5

Heat a couple tablespoons of vegetable oil in a skillet over medium-medium high heat.

6

Ladle batter into pan 3-4 inches in diameter. Fry 2-3 minutes per side depending on heat of your stove.

7

Garnish with scallions sliced on a bias and serve with soy sauce.

Key Points About Ingredients:

• Mung beans and sweet rice form the base of the pancake batter, providing a nutty flavor and unique texture.
• Kimchi adds a tangy, spicy, and slightly sour taste to the pancakes, as well as a satisfying crunch.
• Kimchi liquid, lemon juice, fish sauce, sesame oil, and soy sauce contribute to the overall flavor profile, balancing the sourness, saltiness, and umami notes.
• Scallions add a fresh, mild onion flavor and a pop of color to the dish.
• Sesame seeds provide a nutty taste and a subtle crunch to the pancakes.

Key Nutritional Insights:

• Kimchi Pancakes offer a balanced mix of carbohydrates, protein, and healthy fats.
• Mung beans are a good source of protein, fiber, and various vitamins and minerals.
• Kimchi is known for its probiotic properties, which can support digestive health.
• The dish also contains heart-healthy unsaturated fats from sesame oil and sesame seeds.

• Nutrition Facts

• Serving Size1
• Amount per serving
• Calories120
• Standard DV% Daily Value*
• Total Fat5 g72 g6.94%
• Sodium400 mg2300 mg17.39%
• Total Carbohydrate15 g275 g5.45%
• Dietary Fiber3 g28 g10.71%
• Protein5 g50 g10%
• Calcium40 mg1300 mg3.08%
• Iron1.5 mg18 mg8.33%
• Potassium100 mg4700 mg2.13%
• Vitamin C (Ascorbic Acid)5 mg90 mg5.56%
• Vitamin K20 mcg120 mcg16.67%
• Folate30 mcg400 mcg7.5%
• * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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