Kimchijeon, Korean Kimchi pancake, with cheese!!! The perfect snack or lunch for all you kimchi lovers. It’s so delicious!
Growing up, every Sunday, my family and I would gather around the dinner table and have Sunday breakfast together. Sometimes it was bacon, eggs and toast and other times, it was a random variety of Korean food. But 100% of the time, kimchi was always on the table. Yes, even with the “American breakfast”, my mom and dad loved eating kimchi with their eggs and bacon.
As a kid, I couldn’t handle the spice so I would dunk my kimchi in a bowl of water and wash all the gochugaru off of my cabbage and then eat it that way. It wasn’t until I went to college, when I was away from home and my parents’ cooking, that I would miss and develop my deep love for kimchi and all things Korean food.
Now, I love kimchi and I even have a homemade recipe of my own. I recently was thinking about my Kimchi Grilled Cheese and thought. . why not add cheese to Kimchijeon! I just used my regular Kimchijeon, Korean Kimchi pancake, recipe and added cheese into the pan. I hope you try it!
Kimchijeon With Cheese
*This recipe is best if you use older, more fermented and sour kimchi
- 1/2 cup all-purpose flour
- 1 tablespoon cornstarch
- 1/2 cup cold water
- 1/4 teaspoon white granulated sugar
- 3 or 4 scallions green part only, chopped
- 1 heaping cup Korean kimchi* chopped
- 2 to 3 tablespoons vegetable or avocado oil for frying
- 1/2 cup mozzarella or cheddar cheese shredded, split
Using a mixing bowl, combine and mix together everything from the flour to the kimchi. Using a large non-stick skillet over medium high heat, after a few minutes, add about 1 tablespoon vegetable oil. Slowly pour in half of the pancake batter. (I highly recommend making smaller kimchi pancakes so they are easier to crisp up and flip!)
Let cook for about 3 to 4 minutes, or until nicely browned on the bottom. Gently and carefully flip the pancake and cook the other side for about 3 to 4 minutes, or until cooked through and golden brown. Remove from the pan and place on a clean plate. In the same pan, add about a 1/4 cup of the shredded cheese (feel free to add more if you’d like) and top with the same cooked kimchijeon pancake. After a few minutes, flip the pancake and let cook for another minute or two. The cheese should be nice and melty and a little browned.
Repeat steps to make the remaining pancake with the remaining batter. When ready to cut, transfer to a cutting board. Slice into wedges, serve and enjoy while hot!