Zucchini and Kimchi Pancakes with Traditional Korean Dipping Sauce

06.06.18 - BY Nona Raybern

Traditional Korean food has found its way onto the food scene in a big way this season. But you can make it at home just as easily. We’ll start with some Zucchini and Kimchi Pancakes, or more traditionally speaking, Kimchijeon (without kimchi, they are called pajeon).

Korean food has a beautiful simplicity to it. Rice, sides, and main dishes. If you’ve ever found yourself at a Korean restaurant, you’ll notice they bring you a bowl of rice and then 10-20 little side dishes for you to eat with your main meal and protein. These pancakes are frequently one of those little sides. Growing up in a Korean household, though, they were often just the main meal for a quick and cheap dinner.

Kimchi itself has some pretty amazing health benefits. It’s a spicy and fermented pickled cabbage. It contains probiotics and promotes healthy gut bacteria and digestion.

Onto the pancakes. These are simple to put together and not at all labor intensive.

First, grate the zucchinis using the course grate on a box grater like the Endurance® Box Grater. This tool is an essential to have in the kitchen, especially if you love things like freshly grated cheese or need to grate some vegetables.

Next, chop all the other ingredients and add them to a large mixing bowl. Add the remaining ingredient, stir together, and fry in a pan.

As a warning, kimchi is notorious for its potent smell, so make sure to open a window and keep it well-ventilated in your kitchen to avoid a lingering kimchi scent in your home.

Zucchini and Kimchi Pancakes (Kimchijeon)

A simple and easy recipe for Korean-style pancakes featuring zucchini and kimchi. Traditionally called Kimchijeon. 

Course

Main Course, Side Dish
Cuisine

Korean
Keyword

Kimchi Pancakes

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Servings 4 people

Ingredients

  • 1
    Cup
    Thinly sliced Kimchi
  • 2
    Stalks
    Green onion, roughly chopped
  • 2
    Medium
    Zucchini, grated and drained
  • 1 1/4
    Cup
    Flour
  • 1/4
    Cup
    Corn starch or Rice powder
  • 1
    Tbs
    Kochujang (Korean red chili paste)
  • 1/4
    Cup
    Kimchi juice
  • 1
    Egg, lightly beaten
  • 1
    Cup
    Ice cold water
  • Vegetable oil for frying

For the Dipping Sauce

  • 1
    Tbs
    Soy sauce
  • 1
    Tsp
    White rice vinegar
  • 1
    Tbs
    Water
  • 1/2
    Tsp
    Sugar
  • Pinch
    Black pepper
  • Pinch
    Gochugaru (red pepper flakes)

Instructions

  1. Prepare the ingredients before mixing batter.

    Grate the zucchinis and wring out excess moisture using paper towels or tea towel. Combine in large mixing bowl with green onions and kimchi. Add remaining ingredients and mix until just combined. Do not over mix. 

    Heat one tbs oil in non-stick pan over medium heat. Add 1/3 cup of batter and fry on each side for 3 minutes until golden brown. Continue until no batter remains. 

    Serve with dipping sauce.