Korean · snack, side
Kimchijeon (Crispy Kimchi Pancake)
Video by Maangchi on YouTube · Open on YouTube
- Pescatarian
- Dairy-free
- Nut-free
Contains: Gluten, Fish. Check labels on stock, sauces and spice mixes.
The batter is mostly sour kimchi bound with just ½ cup flour, so a third of the pancake is about 250 kcal with over half a day's vitamin K and only 1.6 g sugars. The crisp crust comes from pan-frying in 4 tbsp oil, so enjoy it as a snack.
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Ingredients 8
Method
Tap a time to watch that step in the video.
- Chop ½ lb sour kimchi small and put it in a bowl with 2 tbsp of its brine, the chopped onion and green onions. 1:01
- Add ½ cup flour, ½ cup water and ½ tsp Swerve or sugar and mix into a thick batter that is mostly kimchi. 3:17
- Heat a 12-inch non-stick pan over medium heat, add 2 tbsp oil and swirl. Spread the batter into one large thin round and cook 2–5 minutes until the bottom is golden and crunchy. 3:49
- Flip it. Drizzle 2 more tbsp oil around the edge, lift the pancake with a spatula so the oil runs underneath, and shake the pan. Cook 3–5 minutes until crisp. 6:23
- Flip once more for about 1 minute, slide onto a platter, cut into wedges like a pizza and eat hot. 8:08
Tip. Use old, sour kimchi; Maangchi's was almost 2 months fermented. No 12-inch pan? Make two smaller pancakes. Serves 3 as a snack (our estimate); it is a little salty, so it also goes well with rice.
The method is a summary in our words — the video shows every step.
One serve gives you 1 of 3
Where the energy comes from one serve
- Net carbs 27%
- Protein 5%
- Fat 68%
For comparison, low-carb eating usually gets under 26% of its energy from carbs, and ketogenic eating under 10%. Why this is here
Vitamins & minerals % of a day, one serve · tap for more
Omega-3 High104%
1.7 g a serve, mostly from vegetable oil (99%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.
Vitamin K High68%
81 µg a serve, mostly from kimchi (41%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.
Vitamin E High22%
3.3 mg a serve, mostly from vegetable oil (95%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.
Iron Source15%
2.6 mg a serve, mostly from kimchi (72%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.
Folate Source15%
61 µg a serve, mostly from kimchi (65%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.
Selenium Source14%
7.6 µg a serve, mostly from all-purpose flour (93%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.
Vitamin B6 Source12%
0.2 mg a serve, mostly from kimchi (77%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.
Show the other 8
Magnesium5%
20 mg a serve, mostly from kimchi (52%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.
Potassium4%
200 mg a serve, mostly from kimchi (56%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.
Zinc4%
0.4 mg a serve, mostly from kimchi (39%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.
Vitamin C4%
3.3 mg a serve, mostly from green onions (85%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.
Calcium3%
44 mg a serve, mostly from kimchi (57%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.
Vitamin A1%
12 µg a serve, mostly from green onions (64%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.
Vitamin D0%
0 µg a serve. Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.
Vitamin B120%
0 µg a serve. Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.
Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works
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Recipe and video by Maangchi; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.