Kimchi Pancake
Kimchi Jeon is a traditional Korean pancake dish from the Korean Peninsula, primarily made with fermented kimchi, various vegetables, and wheat flour as its main ingredients, and is pan-fried until golden brown. It is commonly enjoyed as a side dish with alcoholic beverages or as an everyday home-cooked meal. The dish is characterized by its crispy exterior, chewy interior, and a unique flavor that combines the sourness and spiciness of kimchi. In addition to its popularity in Korea, Kimchi Jeon has also become well liked in other countries, including Japan, in recent years.
- Taste Rating
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- Price
- 12900 Won
- Meal Date
- 11/26/2023
- Food Travel Log
- Seoul's Chinatown at 9 PM was a sleeping city—a disappointment, yet the tranquility was fascinating. After embracing the solitude, I found an izakaya whose warmth and brightness soothed my heart. Maybe loneliness is necessary in life. I'll google it: "Is loneliness necessary in life?"... Did you mean "lonely Christmas"?
AI Gourmet Analysis
Overview
Kimchi Jeon (김치전, Kimchi Jeon) is one of the traditional flour-based dishes of the Korean Peninsula, known in Korea by names such as "Jeon" or "Buchimgae." Generally, a batter made of wheat flour and water is combined with aged kimchi, vegetables, and sometimes pork or seafood, and the mixture is pan-fried on both sides until golden brown. One of the most popular home-cooked dishes in Korea, Kimchi Jeon is especially loved for the way the spicy, tangy, and uniquely fermented depth of kimchi permeates the batter.
History and Background
The origin of jeon-type dishes is ancient, with references to "jeon" and "chijimi" appearing in literature from the Joseon Dynasty era. In that period, they were served at both royal courts and the tables of commoners, with a wide variety of ingredients and recipes. Kimchi Jeon emerged in the 20th century as kimchi became an integral national food, and today it is especially popular as a comfort food on rainy days, as a snack for drinking, or as a party menu item in modern Korea.
Characteristics
The main characteristic of Kimchi Jeon is the generous kneading of kimchi into the batter. The sourness from fermentation and the spiciness of the chili from the kimchi transfer into the flour-based dish, resulting in a crispy outside with a pleasantly chewy inside. Creative variations often include onions, garlic chives, fish, or ham, according to each household. It has also become popular in Japanese and western Korean restaurants, leading to many adaptations to suit the tastes of various countries.
Ingredients and Preparation
| Basic Ingredients | Features and Roles |
|---|---|
| Kimchi | Its fermented sourness and spiciness provide umami and define the flavor of the jeon. |
| Wheat flour & potato starch | The base of the batter, giving it a chewy yet crispy texture. |
| Egg | Acts as a binder to hold the batter together. |
| Vegetables (such as garlic chives and onions) | Add texture and aromatic accents. |
| Oil | Essential for pan-frying both sides to a golden crisp. |
The preparation is simple: start by mixing the filling ingredients with seasonings, pour the combined batter into a pre-heated frying pan, and cook on low to medium heat until both sides are golden. Using a generous amount of oil produces a characteristic crispy exterior. Achieving an evenly browned finish is said to be the key.
Food Culture in Korea
Kimchi Jeon is cherished as a home-cooked dish in Korea but is also commonly served at pubs, street stalls, and specialty restaurants. It is frequently enjoyed alongside traditional Korean alcoholic drinks such as "makgeolli." While it is typically eaten with family or friends, the culture of dining alone at izakayas or enjoying a solo meal is also increasing in popularity in recent years, making even "kuribocchi" (spending Christmas alone) fans find it appealing.
Available Restaurants and Regional Information
This article features Kimchi Jeon served at "Shinto Jumak" (신토주막) in Incheon Metropolitan City, Korea. Incheon is a port town adjacent to Seoul where diverse food cultures intersect. Its Chinatown and surrounding areas are home to many international restaurants that stay open late into the night, although the area can also have a tranquil nighttime atmosphere.
Popularity in Japan and Internationally
In recent years, the popularity of Korean cuisine has grown in Japan, North America, and Europe, with Kimchi Jeon being one of its iconic dishes. Easy-to-make recipes using store-bought kimchi or pancake mixes are commonly introduced for home cooks. The dish is also available as a frozen food and takeout menu item, making it familiar to a wide range of people.
Related Dishes and Variations
- Seafood Jeon (해물전): A seafood version made with shrimp or squid.
- Green Onion Jeon (파전): Uses generous amounts of green onions.
- Potato Jeon (감자전): Made with grated potato as the base.
- Cheese Jeon: A modern adaptation popular for its twist.
Each variant showcases the versatility and depth unique to jeon, brought forth through creative batters and ingredients.