Pork kimchi-jeon is a savory Korean pancake made with chopped aged kimchi, pork, and a simple batter, then fried until golden and crisp at the edges. In Korea, jeon is eaten as a snack, side dish, or drinking food, and kimchi-jeon is especially tied to rainy days, when its sizzling richness feels particularly comforting. In this version, well-fermented kimchi or mukeunji gives the pancake its deep acidity and umami, while pork adds richness and balance.

Makes 2–3 pancakes

2 cups well-fermented kimchi
120–150 g pork shoulder or pork belly
1 cup buchim garu
3/4–1 cup water
Neutral cooking oil

If buchim garu is unavailable:
Substitute a mixture of flour and starch in a 3:1 ratio, with a little salt. A bit of garlic powder or onion powder can also be added.

Step One
Squeeze excess liquid from the kimchi and chop it into 1.5-cm pieces. Dice the pork into 1-cm cubes.

Step Two
Combine the kimchi and pork in a bowl and toss with the buchim garu.

Step Three
Gradually add the water, mixing lightly just until the batter comes together. Do not overmix, or the jeon can turn tough. If you like, use ice water or sparkling water for a crisper texture.

Step Four
Heat a generous amount of oil in a frying pan over medium heat. Ladle in the batter and spread it thinly. Cook over medium-low heat for about 3–4 minutes per side, until golden brown and crisp at the edges.

Step Five
Serve immediately. If desired, briefly place the pancakes on paper towels to absorb excess oil. Kimchi-jeon is especially good with makgeolli on the side.