Reviewed: Dec. 10, 2011

Lol Kimchi Pancakes are one of the reasons I married my husband (he's Korean)! Haven't tried it this way.. We usually just get mix at the asian store.. Will have to try it this way next time I make Kimchi!

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Reviewer:

kbdahill

Cooking Level: Expert

Home Town: Muscle Shoals, Alabama, USA

Living In: Tuscumbia, Alabama, USA

Reviewed: Nov. 8, 2011

I've made these a hundred times and they are delish and fast.

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Reviewer:

Cassie Bullard

Reviewed: Oct. 25, 2011

Easiest Korean dish to make! I love all Korean jeon(pancakes)and I often make this with the easiest recipe I am so used to: flour mix with chopped kimchi, more fermented the better, add water to make the mixture gooey and just pour it in sizzling oil. When it is fried crispy enough turn it over to the other side. I suggest no eggs to make the kimchi jeon more crispy and savory, eggs make it just too soft and moist. With this recipe kimchi cannot go wrong!:)

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Reviewer:

ladeajlee21

Reviewed: Oct. 6, 2011

My pancakes didn't really turn out like those pictured, so I'm not sure if I made a mistake or if the recipe just isn't all that great. Thank goodness kimchi is so flavorful, otherwise I'm not sure there'd be too much to these pancakes. I added a few teaspoons of white rice flour since it helps things crisp up nicely, but it didn't seem to add much crispiness. We really liked the dipping sauce, but maybe we'll give another kimchi pancake recipe a try next time.

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Reviewer:

JellyFish

Reviewed: Sep. 12, 2011

Good recipe, I add 1 tsp sugar to the batter. It helps round out the flavor. This is a great way to use up over ripe kimchi. Yum!

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Reviewer:

dwhite

Reviewed: Jul. 29, 2011

DELISH! Good for when you're not full yet but you're not that hungry. I added some milk and water to the batter because it seemed dry. I also sprinkled in some salt and sugar.

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Reviewer:

phoeberry

Reviewed: Jun. 26, 2011

This was okay. Missing pork flavor though. Next time I think I'm going to add thinly sliced strips of pork or ground pork to add that flavor.

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Reviewer:

Gmhoppa

Reviewed: Nov. 11, 2010

This was just ok. My husband who is Korean didn't like them- he said it was missing something!?

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Reviewer:

RARA1220

Reviewed: Oct. 5, 2010

LOVE THIS! Very simple and delicious. I used some overly fermented kimchi that I couldn't bear to toss and since there wasn't much juice I added water instead. I used whole wheat flour and added 2 tsp cornstarch like another reviewer recommended. Cooked them on my nonstick griddle without the oil at somewhere between 350F and 375F. Served with sides of miso soup and steamed kale. This is definitely replacing my old bland scallion pancake recipe.

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Reviewer:

Takla S.

Cooking Level: Intermediate

Reviewed: Sep. 1, 2010

You can also make a yummy version of these with green onion kimchi. I used only the chopped kimchi, egg and flour and then fry. Good after the bar food.

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