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Korea, Asia · Kimchi Jeon (Korean Kimchi Pancake)

Kimchi Jeon Street Toast

Butter-toasted bread sandwiching a thick kimchi-and-cabbage jeon patty with melted cheese, sugar, ketchup and mayo: Korea's sweet, salty and spicy street toast.

ServingsServes 2
Total cooking time19 min
DifficultyEasy

Method

  1. Shake the excess paste off the kimchi, chop it finely into 0.5 cm pieces and squeeze out a little liquid by hand. Shred the cabbage very thinly, about 2 mm; fine shreds soften quickly in the pan and hold the patty together.

    Add in this stepWell-fermented napa cabbage kimchi 100 gGreen cabbage 80 g

  2. Beat the eggs in a bowl, add the flour and kimchi juice and mix until smooth, then fold in the kimchi and cabbage. It should look like vegetables lightly coated in egg rather than a runny batter.

    Add in this stepEggs 2All-purpose flour 40 gKimchi juice 20 ml

  3. Heat a 26 cm frying pan on medium-low heat, melt the butter and toast the bread until golden on both sides, 2–3 slices at a time; about in total. Stand the toast up on a plate so it doesn't go soggy.

    Add in this stepSandwich bread slices 4Butter 20 g

    medium-low heat

  4. Add the oil to the same pan and heat on medium heat. When a little of the mixture sizzles at once (about 170 °C), spoon in a square patty the size of the bread (about 11 cm) and 1 cm thick, neaten the edges with the spatula and cook for , then flip and cook for more. The underside must be golden and set before flipping, or it will break. Lower the mixture in close to the pan to avoid splashes (2 patty/patties in total, 2 at a time).

    Add in this stepNeutral cooking oil 1½ tbsp

    medium heat

  5. Lay a slice of cheese on each patty, cover and leave on low heat for until the cheese just melts.

    Add in this stepCheddar cheese slices 2

    low heat

  6. Spread mayonnaise on one side of a slice of toast, add a patty, sprinkle with sugar and zigzag ketchup over it. Top with a second slice, press gently with your palm, cut diagonally and serve warm.

    Add in this stepMayonnaise 2 tbspKetchup 1 tbspSugar 1 tsp

Cook's tip

Don't skip the sugar: that sweet-salty contrast is what makes Korean street toast. Swap the cabbage for scallions or onion, or add a slice of ham for a heartier toast. Half-wrap it in baking paper to eat on the go.

Cooking it at camp

Make the mixture at home and carry it in a sealed tub in the cooler; bring the bread and sauces as they are. With one burner and one pan, toast the bread first, then fry the patties. A perfect campsite breakfast.