Pajeon is a must get appetizer for me at Korean restaurants. My favorite is haemul panjeon or seafood pancake. These day, where I spend 95% of my time on my ass, having protein as an appetizer is just #toomuch, so the simpler sibling, kimchi-panjeon, is what I now opt for.
This kimchi-jeon is made using sourdough discard. The tanginess of sourdough and the tanginess of kimchi are just meant to be! Makes 2 small-medium pancakes.
No sourdough? No prob! Replace the weight of sourdough starter/discard with equal weight flour and water (or a liquid of choice, like milk) ex. replace 60g sourdough discard with 30g flour and 30g water
Looking for more savory pancake recipes? Look no further:
- Sourdough Haemul Pajeon: Seafood Scallion Pancake
- Sourdough Discard Cong You Bing: Scallion Pancakes
- Sourdough Jian Bing: Scallion Egg Crepe Roll
Sourdough Discard Kimchi-Jeon (Kimchi Pancakes)
- skillet or griddle
- 100 g sourdough discard
- 25 g water
- 1/8 tsp tsp salt
- pinch sugar
- 15 g rice flour
- 15 g corn starch
- 100 g kimchi
- 2 stalks scallion
- carrots optional, or any other veggies
- 1 tbsp soy sauce
- 1 tbsp vinegar
- sesame oil, sesame seeds, gochugaru (chili flakes), scallions optional
- Mix together sourdough starter, water and salt, rice flour and cornstarch until well combined.
- Add chopped up kimchi– it will be wet but that is okay. We want the kimchi juice to thin out the batter. The batter should be pancake-esque in consistency. Add any other vegetables now if desired.
- Heat up a skillet on medium heat and spray with oil. Pour half the batter into the hot skillet and spread the batter. Cook about 3 minutes or when the bottom has browned and the top looks partially cooked. Flip and cook the other side for about 3 minutes. Remove from pan and Repeat with the rest of the batter.
- Remove from pan, slice and serve with dipping sauce (optional).