A popular traditional Korean dish prepared through fermenting napa cabbage with salt is called kimchi. This nutrient-dense dish contains probiotics which is found to help support the immune system. In addition to vitamin A, C, and K, potassium, calcium, and other antioxidant compounds that is reported to help reduce the risk of serious health conditions such as stroke, cancer, diabetes, and heart disease (Sachdev, 2011; Song et al., 2023).
Being exposed to regularly consuming kimchi is a part of my upbringing with Korean communities in the Philippines, and as a result, my friend’s mothers would prepare kimchi pancakes; which they natively call Kimchijeon (김치전). It is an easy, quick and household favourite!
Its crispy texture, and flavours ranging from spicy, a little sweet, sour, and a little salty will have you asking for more. It can be eaten as a snack, side dish, or with rice in a meal. Here’s my simple recipe, let me know what you think in the comments below.
Ingredients
- Optional: 3 cloves of garlic
- 1 – 3 stems of spring onion
- 1 – 2 eggs
- Kimchi (300 to 600 grams)
- Potato starch
- Salt, for taste
- Seasame oil (or vegetable oil)
Method: preparation
- Optional: mince garlic
- Slice spring onions horizontally then add to a bowl
- Squeeze juice out of kimchi in a sink
- Cut kimchi into squares (dice/mince) then add to the bowl
- Crack 2 eggs and mix into bowl
- Add salt, mix
- Gradually add potato starch and mix which will turn into a paste-like texture.
Method: Cooking
- Add sesame oil into frying pan and wait until hot
- Once the pan is hot then scoop a 1/2 cup worth of the mixture into the pan
- Allow to simmer
- Flip every 4 to 8mins depending on your heat and how cooked through you want it.
Serve!
Artist & Academic 