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Kimchijeon slice dipped in sauce.
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Kimchijeon Traybake (Korean Kimchi Pancake Bake)

This Kimchijeon Traybake is inspired by one of my favourite dishes: Kimchijeon, a Korean savoury pancake.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dinner, Main Course, Side Dish
Cuisine: Korean
Servings: 1 portion
Calories: 739kcal
Author: Emily Roz

Ingredients

  • 100 g all-purpose flour
  • 2 scallions finely chopped
  • 200 g kimchi
  • ½ teaspoon sugar
  • 75 ml water
  • 2 tablespoon vegetable oil

For the dipping sauce

  • 1 tablespoon light soy sauce
  • ½ tablespoon rice wine vinegar
  • ½ tablespoon sesame oil
  • 1 teaspoon sugar
  • 2 tablespoon water

Instructions

  • Preheat the oven to 210c fan / 430F. In a large bowl, combine the flour, kimchi, scallions, water, and sugar. Give everything a really good mix. The mixture should be a thick batter.
  • Get yourself a circular cake tray (8 inches in diameter) and add in 2 tablespoon vegetable oil. Place in the oven for 5 minutes until the oil is very hot.
  • Remove the tray from the oven carefully (very hot!!). Gently transfer the kimchi pancake batter into the tray and spread it out evenly. Place in the oven for 20 minutes.
  • While your kimchijeon bake is cooking, combine the light soy sauce, rice wine vinegar, sesame oil, sugar, and water in a small bowl. Give it a mix and taste for seasoning.
  • Once your kimchi traybake is cooked, it should be crispy around the edges and soft in the inside. Remove from the tin and slice into 6 pieces. Serve with the dipping sauce and enjoy!

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe so scroll up this page to find them!
Storage: Leave the kimchijeon traybake to cool, then place in an airtight container and into the fridge for up to 3 days.
Freezing: you can totally freeze this. It may change in texture, slightly, but will still taste delicious nonetheless. Once cooled, place in an airtight container (don't forget to label with contents and the date), and into the freezer. Leave to defrost/thaw in the fridge overnight before reheating.
Reheating: you can either reheat in the microwave until piping hot, or place it into the oven at 180c / 350F for 15 minutes until piping hot.

Nutrition

Calories: 739kcal | Carbohydrates: 90g | Protein: 15g | Fat: 36g | Saturated Fat: 5g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Sodium: 2013mg | Potassium: 514mg | Fiber: 7g | Sugar: 9g | Vitamin A: 425IU | Vitamin C: 5mg | Calcium: 106mg | Iron: 10mg