Kimchi Pancake (Kimchi Jeon)

There are so many delicious ways to enjoy cabbage kimchi. For a quick weeknight meal, you can make foolproof kimchi fried rice. Or if you are craving something more comforting, bubbling kimchi stew is a perfect fix. But one of my favorite ways to enjoy kimchi is in savory pancakes. They’re so easy to prepare and come together in less than 30 minutes. These kimchi pancakes are perfect as a midday snack, side dish, or delicious drinking food.

It’s delicious and easy! The texture of each kimchi pancake is crispy around the edges while the flavors are slightly spicy and savory. And if you choose to make it, the dipping sauce makes it even more flavorful.

Potato starch is the secret ingredient that makes these pancakes extra crispy. 

• 2 medium scallions
• 1 1/2 cups drained napa cabbage kimchi
• 1/2 cup all-purpose flour
• 1/2 cup potato starch
• 1 tablespoon gochugaru
• 1/2 cup cold water or carbonated water, such as club soda or seltzer
• 1 large egg
• 2 tablespoons kimchi brine
• 1 teaspoon soy sauce
• 1/2 cup neutral oil, such as canola or vegetable, divided
• Korean Seasoning Sauce (yangnyeomjang), for dipping (optional)