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Kimchijeon Traybake Recipe

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★★★★★

4.8 from 74 reviews

Kimchijeon Traybake is a delicious Korean-inspired savory pancake made with kimchi, scallions, and a simple batter, baked to crispy perfection in the oven and served with a tangy dipping sauce. This easy traybake offers the classic flavors of kimchi pancakes but with a hands-off baking method, making it perfect for a quick snack or appetizer.

Ingredients

Scale

For the Kimchijeon:

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

For the Dipping Sauce:

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

Instructions

  1. Preheat the Oven: Set your oven to 210°C fan (equivalent to 430°F) to ensure it reaches the correct temperature for baking your kimchijeon traybake.
  2. Prepare the Batter: In a large mixing bowl, combine the all-purpose flour, chopped kimchi, finely chopped scallions, water, and sugar. Mix thoroughly until you get a thick batter, ensuring everything is well incorporated.
  3. Heat the Oil: Take an 8-inch circular cake tray and pour in the 2 tablespoons of vegetable oil. Place this tray in the hot oven for about 5 minutes until the oil is very hot and ready for the batter.
  4. Transfer and Spread Batter: Carefully remove the hot tray from the oven, being mindful of the heat. Pour the kimchi batter into the tray and spread it out evenly to form a uniform layer.
  5. Bake the Kimchijeon: Return the tray to the oven and bake for 20 minutes. The kimchijeon should come out crispy around the edges while remaining soft and tender in the center.
  6. Make the Dipping Sauce: While the traybake is baking, mix together the light soy sauce, rice wine vinegar, sesame oil, sugar, and water in a small bowl. Stir well and adjust the seasoning to taste.
  7. Serve: Once the kimchijeon is cooked, remove it from the oven and let it cool slightly. Then slice it into 6 pieces. Serve warm with the prepared dipping sauce and enjoy this tasty Korean-inspired traybake.

Notes

  • Make sure the oil in the tray is very hot before adding the batter to ensure a crispy base.
  • Use well-fermented kimchi for deeper flavor and slight tanginess.
  • You can adjust the sugar in the dipping sauce to balance the acidity and saltiness to your preference.
  • For extra crispiness, you may broil the traybake for 1-2 minutes at the end, watching carefully to avoid burning.
  • This recipe is vegetarian but not vegan due to potential ingredients in kimchi; check kimchi ingredients if needed.

Keywords: kimchijeon, kimchi pancake, Korean traybake, savory pancake, baked kimchi, appetizer, snack, vegetarian

Find it online: https://tastybynova.com/kimchijeon-traybake-recipe/