[ karae kimchi jeon ]
If you are a kimchi fan, I am sure you have tried kimchi pancakes already.
The recipe itself is pretty much no brainier kind. It is simple delicious savory pancakes to enjoy as an appetizer or snack. You can find many recipes floating in online and they are all pretty similar; Kimchi + pancake mix or flour mixed in water.
Here I contribute another one to the list; the Curry Kimchi Pancakes. Yes, it has curry powder in the recipe. I think the idea originally came from a random TV celebrity in Korea. Some loves it and some don’t. I happened to love it.
The key to make this exotic pancake to the “Love it!” stage is finding the right balance of kimchi and the curry powder. You don’t want curry to overpower kimchi or vice-versa. Try the recipe I give you and you will be amazed how they go so well together.
I don’t know about you but I love LOVE love anything squid. So I want to add my beloved squid to my pancakes. Besides squid is the best accompaniment for kimchi in pancakes. (in my humble opinion)
I found a frozen squid package which has been cleaned and the skin removed in a Korean grocery store. If you can’t find it or can’t stand the squid like my husband, use calamari or shrimp instead. Or omit the whole seafood thing to make complete vegan. You are the boss of your own creation, so do whatever that please you.
Now, because the package states “pancake mix”, it doesn’t mean you can use them for your western style breakfast pancakes. You will regret a big time!
I like to combine both mixes this time to create more crisp texture on the pancakes.
Cook 3-4 minutes on one side.
That’s it. No brainier, right? Serve hot as is. You don’t need any dipping sauce to go with. It is good on its own.
You will love the exotic flavor. However, just like other Korean style pancakes, reheated leftover is not as great. So eat them all in one sitting hot right out of the skillet. This was my lunch and I was quite satisfied.
It is great to see sunlight again after having two days of snow storm. My kids were not happy to go back to school this morning but I am. Hope everyone is safe and sound.
The printable recipe is below in case you need. Enjoy!
- 1/2 lb squid (calamari or shrimp), cleaned and sliced
- 1 cup fermented cabbage kimchi sliced
- 1/2 onion thinly sliced
- 3/4 cup Korean pancake mix
- 3/4 cup Korean frying mix
- 1-1/2 teaspoon curry powder
- 1-1/8 cup ice water
- 1 tablespoon kimchi juice
- 1 green chili sliced, optional
- some canola or grape seed oil for pan frying
- In a large mixing bowl, combine Korean pancake mix, frying mix, and curry powder. Pour ice water and mix well. Add kimchi, squid, onion, and kimchi juice. Combine well.
- Heat 1 tablespoonful of oil in a skillet over medium heat. Spread about 1/2 cupful of kimchi pancake batter on the skillet as thin as you can. Dot with a few sliced green chili on top if using. Cook for 3 minutes. Flip the pancake to the other side and continue to cook for another 3 minutes or so. You will need to drizzle more oil around the pancakes to create crispier texture
- Serve hot.