Kimchi and Jersey Royal Potato Pancake (Kimchi Gamja Jeon)

A savory and spicy Korean-inspired pancake with the tangy kick of kimchi and the subtle sweetness of Jersey Royal potatoes. Perfect for a quick and flavorful lunch.

Prep Time

15 minutes

Total Time

45 minutes

Calories

375 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.65/serving

Season:

🌸 Spring

Meal Type:

Breakfast•Lunch•Dessert

Cuisine:

Jersey•American

Cooking Style:

Quick & Easy

Mood:

Spicy

Ingredients

Servings

500gJersey Royal Potatoes(Small, waxy potatoes. If unavailable, use another waxy potato like Yukon Gold.)

£2.75

200gKimchi(Well-fermented kimchi, chopped roughly.)

£2.50

100gAll-Purpose Flour

£0.08

30gPotato Starch(Can use cornstarch if potato starch is unavailable.)

£0.20

150mlCold Water(Adjust as needed to achieve a smooth batter.)

2stalksGreen Onion(Finely chopped.)

£0.50

1tbspGochujang (Korean Chili Paste)(Adjust to your preferred spice level.)

£0.30

1tbspSoy Sauce

£0.05

1tspSesame Oil

£0.15

0.3tspSalt(Or to taste.)

£0.01

2tbspVegetable Oil(For frying.)

£0.05

Total Cost

£6.59

£1.65 per serving

Instructions

1.
Scrub the Jersey Royal potatoes and grate them coarsely using a box grater. No need to peel them.
2.
In a large mixing bowl, combine the grated potatoes, chopped kimchi, all-purpose flour, potato starch, cold water, green onion, gochujang, soy sauce, sesame oil, and salt. Mix well until you have a smooth batter. The batter should be thick but pourable. Add more water if needed.
3.
Heat a large non-stick frying pan over medium heat. Add 1-2 tablespoons of vegetable oil to the pan.
4.
Pour about 1/4 of the batter into the hot pan, spreading it evenly to form a pancake. Cook for about 5-7 minutes on each side, or until golden brown and crispy. Flip carefully.
5.
Repeat with the remaining batter, adding more oil to the pan as needed.
6.
Cut each pancake into wedges and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (245g)

375 kcal / 1569 kJ

Carbs

51g

20% of RDA

Fat

15.5g

22% of RDA

Protein

8.5g

17% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

6 g

7% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

Serve with a dipping sauce of soy sauce, rice vinegar, and a touch of sesame oil.

Add other vegetables to the pancake, such as grated zucchini or carrots.

For a crispier pancake, make sure the pan is hot and use enough oil. Don't overcrowd the pan.

If you want to reduce the spice, rinse the kimchi before chopping it.

Cooking Equipment

Large non-stick frying pan

Mixing bowl

Grater

Wine Pairings

No wine pairing suggestions available for this recipe.

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