Thick Potato Kimchi Jeon
This is how you make the best Korean Pancake.
Why is it the best?
Because it is 3 Korean Pancakes in one:
Gamjajeon (Potato Pancake)
Kimchi Jeon (Kimchi Pancake)
Pajeon (Green Onion Pancake)
It’s the Jeon of JEONS.
Unlike your typical Korean pancake, this one packs VOLUME. Very thick and pillowy, due to the greenery inside.
In my opinion it’s like eating a pancake salad.
The exterior is covered in thin potato slices, making it ultra crispy. Guaranteed, you will love it.
(This was inspired by the thick Pajeon at Takja BBQ in Toronto!)
Recipe
Makes one, 6” round pancake
Thick Potato Kimchi Jeon
50g potato (red, white, Russet— up to you!)
75g chrysanthemum greens
75g watercress
2-3 green onions, sliced
2 cloves garlic, grated
2g dried baby shrimp (optional)
100g kimchi, roughly chopped
80g cup Korean pancake mix
2g salt
2g baking powder
80g kimchi juice
60g neutral oil, for shallow frying
Wash your potato, before using a mandolin to slice into thin strips.
Stack the strips and slice them into matchstick size pieces. Place the thin slices in a bowl of water. Swish them around to release the starches. Replace the water with fresh water. Add 2g of salt to the water and stir. Set aside.
Wash your chrysanthemum, watercress and green onion. Roughly chop the greens into smaller pieces, break off the leaves from the larger, woody stems.
Slice the green onions, using only the greens. Place in a large bowl with the chrysanthemum and watercress.
Add the garlic, dried shrimps, and kimchi to the bowl, along with the pancake mix, baking powder, salt and kimchi juice.
Stir everything to combine. There should be enough batter to coat all of the leaves. It should not be too much batter.
Before frying, remove the potato slices from the water they were soaking in. Lay them on a towel. Squeeze and pat them dry.
Add 60g of oil to a pan. Place it over medium heat.
Once the pan is hot, add half of your potato slices, forming a slight circular shape.
Place the pancake batter on top. Stack it high, and use a spatula or chopsticks to shape it.
Shallow fry on medium low heat for 5-6 minutes. Make sure the heat isn’t too high, we want to make sure the inside has a chace to cook before the bottom burns.
Check the underside before carefully flipping the pancake. Watchout for oil splatters!
Fry the pancake on the other side for an additional 5-6 minutes, or until golden and crispy on all sides (and the inside is cooked through).
Remove from the pan and set on your serving plate.
Cut the pancake into pieces, or serve whole.
See below for the dipping sauce!
Dipping Sauce
15ml light soy sauce
20ml rice vinegar
2-3g sugar
2g gochugaru
chopped onion
Combine all of the above ingredients in a small bowl. Stir to dissolve the sugar.
Serve with any type of Jeon!
For a more in depth tutorial check out my Youtube! Subscribe to see more of my recipes in long form! Cheers.
