Kimchi Pancake (Kimchijeon) Hot Pot

A fun and interactive twist on the classic Kimchi Pancake. This hot pot style allows everyone to cook their own mini pancakes with fresh ingredients at the table, ensuring the crispiest possible Kimchijeon!

Prep Time

20 minutes

Total Time

50 minutes

Calories

450 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.63/serving

Season:

☀️ Summer

Meal Type:

Breakfast•Snack•Dessert

Cuisine:

American

Mood:

Healthy•Spicy

Ingredients

Servings

1cupKimchi(Well-fermented, chopped)

£2.50

1cupAll-Purpose Flour

£0.20

0.3cupCornstarch(For extra crispiness)

£0.15

1cupWater(Adjust as needed)

2tablespoonsKimchi Brine(Adds flavor and color)

1tablespoonSoy Sauce(For flavor)

£0.05

0.5teaspoonSugar(Balances the flavors)

£0.01

3Green Onions(Thinly sliced)

£0.75

0.3Onion(Thinly sliced)

£0.75

As neededVegetable Oil(For cooking)

£0.10

1Eggs(Optional, for richer batter)

£0.50

To tasteOptional Add-ins (Protein)(Diced pork belly, tofu, seafood (shrimp, squid))

£1.00

To tasteDipping Sauce(Soy sauce, rice vinegar, sesame oil, gochugaru)

£0.50

Total Cost

£6.51

£1.63 per serving

Instructions

1.
**Prepare the Batter:** In a large bowl, combine the flour, cornstarch, water, kimchi brine, soy sauce, and sugar. Mix well until smooth. If using eggs, whisk them in now.
2.
**Prepare the Ingredients:** Chop the kimchi, green onions, and onion. Slice the optional protein (pork belly, tofu, seafood) into bite-sized pieces.
3.
**Set up the Hot Pot:** Place the electric hot pot in the center of the table. Fill the hot pot with about 1 inch of vegetable oil (enough to shallow fry the pancakes). Heat the oil to medium heat.
4.
**Prepare Individual Bowls:** For each person, provide a small bowl. Fill each bowl with a portion of the pancake batter, kimchi, green onions, onion, and optional protein.
5.
**Cooking Time:** Let each person cook their own mini pancakes. Using a spoon, scoop a small amount of batter and add the desired toppings (kimchi, onion, green onion, protein) to the hot pot. Fry until golden brown and crispy on both sides (about 2-3 minutes per side).
6.
**Serve and Enjoy:** Remove the cooked pancakes from the hot pot and place them on a serving plate. Serve with the dipping sauce.

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My Notes

Nutrition Information

Nutrition per serving (300g)

450 kcal / 1883 kJ

Carbs

50g

19% of RDA

Fat

20g

29% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

8 g

9% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

Adjust the amount of kimchi and kimchi brine to your preference for spiciness.

Do not overcrowd the hot pot. Cook the pancakes in batches to maintain the oil temperature and ensure even cooking.

Make sure the oil is hot enough before adding the batter. If the oil is not hot enough, the pancakes will be soggy.

For a vegan version, omit the eggs and ensure any optional protein is plant-based (e.g., tofu).

Experiment with different vegetables, such as mushrooms or carrots.

Cooking Equipment

Electric Hot Pot

Small Bowls

Spoons

Serving Plate

Wine Pairings

No wine pairing suggestions available for this recipe.

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