These Korean-style pancakes are served spicy, not sweet. They're great for getting rid of overly-fermented kimchi!
Excellent recipe! Some tips to make it better: Do not incorporate the egg into the batter. Instead, crack and beat an egg all at once. Once you have the pancake spread out in the oil, gently pour the egg on top. Also, two teaspoons of cornstarch really crispens up the pancake. Be sure not to lay on the batter too thick -- make it super thin to start with, as it will puff up a bit, even without the addition of baking powder. DELICIOUS! - 07 Feb 2010 (Review from Allrecipes USA and Canada)
Easiest Korean dish to make! I love all Korean jeon(pancakes)and I often make this with the easiest recipe I am so used to: flour mix with chopped kimchi, more fermented the better, add water to make the mixture gooey and just pour it in sizzling oil. When it is fried crispy enough turn it over to the other side. I suggest no eggs to make the kimchi jeon more crispy and savory, eggs make it just too soft and moist. With this recipe kimchi cannot go wrong! - 25 Oct 2011 (Review from Allrecipes USA and Canada)
This was okay. Missing pork flavor though. Next time I think I'm going to add thinly sliced strips of pork or ground pork to add that flavor. - 26 Jun 2011 (Review from Allrecipes USA and Canada)