Kimchi and Rice Korean Pancake (Jeon)
Meals

Kimchi and Rice Korean Pancake (Jeon)

by Erica Lovelace
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Ingredients

  • 3 cups of cooked, day old Jasmine rice
  • 1 cup kimchi, roughly chopped
  • 2 teaspoons gochujang
  • 1 teaspoon chicken bouillon powder
  • 2 teaspoons toasted sesame oil
  • 2 large Pete & Gerry's eggs
  • 3 tablespoons canola or vegetable oil
  • 3 scallions, thinly sliced
  • Kosher salt to taste
  • Crushed white sesame seeds, for garnish
  • Optional: chili crisp, for garnish
Kimchi and Rice Korean Pancake (Jeon)
  • Meals

Prep Time: 10 minutes

Cook Time: 30-40 minutes

Ingredients Directions
  • Meals

Prep Time: 10 minutes

Cook Time: 30-40 minutes

Ingredients Directions

instacart logo ORDER NOW

Ingredients

  • 3 cups of cooked, day old Jasmine rice
  • 1 cup kimchi, roughly chopped
  • 2 teaspoons gochujang
  • 1 teaspoon chicken bouillon powder
  • 2 teaspoons toasted sesame oil
  • 2 large Pete & Gerry's eggs
  • 3 tablespoons canola or vegetable oil
  • 3 scallions, thinly sliced
  • Kosher salt to taste
  • Crushed white sesame seeds, for garnish
  • Optional: chili crisp, for garnish

These kimchi and rice Korean pancakes, known as jeon, are a savory, crispy delight packed with bold flavors from spicy kimchi and gochujang. Perfect for using up leftover rice, this dish combines the tangy kick of a fermented staple ingredient with the rich aroma of toasted sesame oil and a touch of heat from optional chili crisp. Topped with scallions and sesame seeds, these pancakes make for a delicious snack, appetizer, or light meal. Quick and easy to prepare, it's a great way to add some Korean-inspired comfort food to your table!

To make the pancakes

  1. In a medium bowl, combine the rice, chopped kimchi, gochujang, chicken bouillon powder, and sesame oil. Mix thoroughly using gloved hands to ensure the gochujang is evenly distributed.

  2. Heat a non-stick pan over medium-low heat. You want to cook the rice pancake slowly to prevent the rice from burning. Add a tablespoon of oil to the pan, followed by half of the rice mixture. Use a rubber spatula to press the rice evenly into the pan, ensuring the edges get crispy. Cook for about 4-5 minutes.

  3. Flip the pancake carefully, ensuring the rice is crispy and golden brown. If it’s cooking too fast, lower the heat. Press the other side into the pan with the spatula and, if the pancake looks dry, drizzle a little oil around the edges. Cook for an additional 4-5 minutes, then transfer to a plate.

  4. Repeat the same process with the remaining rice mixture to make the second pancake.

  5. Once both pancakes are done, fry the eggs in the same pan with a little more oil. Cook them sunny side up, seasoning with a pinch of Kosher salt. The eggs should cook for about 3 minutes, or until the whites are set.

  6. Top each kimchi rice pancake with a sunny side up egg, thinly sliced scallions, and crushed sesame seeds. For extra flavor, add a dash of chili crisp, if desired.

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