The Kimchijeon Standard! A Complete Guide to Making Perfectly Crispy Kimchijeon

The Secret to Crispy Kimchijeon! That taste you crave on a rainy day, Kimchijeon! We're revealing all the golden recipes and tips for making crispy on the outside, moist on the inside Kimchijeon without it getting soggy!

Hello, everyone! It's your friendly home cook here. 😊 On a rainy day, there's one dish whose sizzling sound I automatically crave: 'Kimchijeon'! A piece of Kimchijeon with a glass of makgeolli (rice wine) is truly a simple happiness that makes you feel like you have everything you need, isn't it?

But sometimes when I make it at home, it can get soggy instead of crispy like the ones you get at restaurants. "What on earth went wrong?" You've probably wondered that a lot, right? After many trials and errors, I've finally discovered the golden recipe and hidden tips for crispy Kimchijeon, and I'm going to reveal them all today! If you just follow this guide, you too can become a "crispy on the outside, moist on the inside" Kimchijeon master. Ready to uncover the secret to crispiness? 🥢✨

 

Why Does My Kimchijeon Always Get Soggy? 🤔

The biggest concern many people have when making Kimchijeon is its "sogginess." Based on my many attempts, I've concluded that there are three main reasons for this:

• Kimchi Moisture: Well-fermented kimchi has a lot of liquid, right? If you don't squeeze out this liquid properly, the batter becomes too watery and the pancake can easily turn soggy.
• Batter Consistency: If the batter is too thin or has too much flour, it's hard to achieve a crispy texture. The right consistency is crucial.
• Amount of Oil and Heat Control: If there's too little oil or the heat is too low, the pancake won't fry properly; it will steam instead, leading to a soggy result.

If you get these three key points right, you'll be able to make crispy Kimchijeon too! So, let's dive into the golden recipe, shall we?

 

Crispy Outside, Moist Inside Kimchijeon! Golden Recipe Revealed! 📝

Now, I'm revealing my secret to making Kimchijeon that's crispy on the outside and moist on the inside!

Ingredients 🛒

• 200g well-fermented kimchi (approx. 1/4 head)
• 1 cup all-purpose flour (standard paper cup size)
• 1/2 cup frying mix (or tempura flour)
• 1.5 cups cold water (or ice water)
• (Optional) 1/4 onion, 1/4 stalk green onion, 1 green chili pepper
• 0.5 tbsp sugar (to adjust kimchi sourness)
• Plenty of cooking oil

Instructions 👨‍🍳

1. Prepare the kimchi: Finely chop the well-fermented kimchi and squeeze out as much liquid as possible. (It's best to squeeze it tightly by hand or in a cheesecloth.) If you're worried about losing too much flavor, leave a little bit of the kimchi juice. Add 0.5 tbsp of sugar to the chopped kimchi and mix it gently to balance the sourness slightly.
2. Prepare optional ingredients: Finely chop the onion, green onion, and green chili pepper. (These are optional but enhance the flavor!)
3. Make the batter: In a large bowl, combine 1 cup all-purpose flour, 1/2 cup frying mix, and 1.5 cups cold water (or ice water). Mix until well combined with no lumps. Don't overmix; a few small lumps are fine.
4. Combine ingredients: Add the squeezed kimchi and chopped onion, green onion, and green chili pepper to the batter and mix lightly. At this point, you can add a little bit of the reserved kimchi juice to adjust the color and seasoning. The ideal batter consistency is when it flows easily from a spoon but still holds together slightly.
5. Fry for crispiness: Heat a pan over high heat. Add a generous amount of cooking oil (enough to almost submerge the pancake) and heat it sufficiently until it just starts to smoke. Ladle a scoop of batter onto the pan, spread it thinly, and reduce the heat to medium-high. Fry until the edges are crispy.
6. Flip and fry again! Once the edges are golden brown, flip the pancake and fry the other side until crispy. If needed, add a little more oil around the edges. Flipping only once is the secret to crispiness!

💡 Secret Ingredient for Crispiness!
Mixing frying mix (or tempura flour) with all-purpose flour in the batter will create a much crispier texture! Frying mix has a higher starch content, which contributes to crispiness. If you don't have it, you can use only all-purpose flour, but I highly recommend trying it with frying mix!

 

Additional Tips for Kimchijeon Success 😋

While the recipe above is already delicious enough, adding a few more tips will help you make truly perfect Kimchijeon.

Maximize Crispiness! Tips 📌

• Use ice water: Using ice water in the batter inhibits gluten formation, creating a crispier and lighter texture.
• Add squid/tuna/pork: If you want to add more chewiness and umami, you can finely chop and add squid, tuna, or minced pork.
• Heat the pan sufficiently: If the pan isn't hot enough before adding the batter, it will absorb oil and easily become soggy. Heat the pan until it just starts to smoke!
• Fry thinly: If you make the pancake too thick, it will be difficult to cook through and might turn soggy, so spread it as thinly as possible.

⚠️ Caution!
Adding too much kimchi juice can make the batter too watery and salty, so only add as much as needed, adjusting to taste. When using very sour kimchi, it's important to balance the sourness with sugar!

 

Frequently Asked Questions ❓

Q: Can I freeze Kimchijeon?

A: 👉 Yes, you can. After cooking and cooling, wrap each pancake individually with plastic wrap and freeze. You can reheat them later in an air fryer or pan to regain some crispiness. However, the crispiness might be slightly reduced compared to freshly made ones.

Q: Can I use only all-purpose flour instead of frying mix?

A: 👉 If you only use all-purpose flour, it might be difficult to achieve the same umami and crispiness as with frying mix. If you do use only all-purpose flour, you might need to season it a bit more with soy sauce or salt, and I highly recommend mixing in some frying mix if possible.

Q: I'm worried my kimchi is too sour.

A: 👉 If your kimchi is too sour, you can rinse it once with water to reduce the sourness slightly, or add about 0.5 to 1 tablespoon of sugar to neutralize the sourness. Adding savory ingredients like pork or tuna can also help mitigate the sourness.

 

Key Takeaways from the Post 📝

We've covered the golden recipe and tips for making Kimchijeon that's crispy on the outside and moist on the inside. Remember, the keys are 'kimchi moisture control,' 'using frying mix,' and 'sufficient oil and heat control'!

1. Squeeze kimchi liquid thoroughly and adjust sourness with sugar! This is even more crucial if your kimchi is very sour.
2. Mix all-purpose flour and frying mix for the batter! This is the core secret to crispiness.
3. Use cold (ice) water for the batter, heat the pan sufficiently, and fry thinly! These three steps maximize crispiness.

 

Kimchijeon Success Key Summary 🌟

• Squeeze kimchi liquid tightly! The first step to preventing sogginess.
• Frying mix is a game-changer! The secret to adding crispiness.
• Plenty of oil and high heat! Fry the pancake as if deep-frying for crispiness.
• Fry thinly, flip only once! Tips for maintaining shape and texture.

Now, whether it's a rainy day or any day, you can enjoy making crispy and delicious Kimchijeon yourself! With this recipe, your home will become the "Kimchijeon hotspot." If you have any more questions, feel free to ask in the comments! 😊