It’s no secret that quarantine has driven many to TikTok, where the infinite scroll of entertainment is a lulling balm to anxiety, boredom, or stress. But it can also be a source of inspiration — especially if you follow Chris Cho, the chef and co-owner of Seorabol in Philly. Chef Cho’s TikTok account is filled with cooking demos, in which he showcases approachable recipes with close-ups on the ingredients and endlessly entertaining, energetic commentary that’s earned him piles and piles of fans — almost 900,000, to be precise.
The chef’s kimchi pancake TikTok, demo’ing the popular pancakes that are also served at Seorabol — “some of the best pajeon pancakes I’ve had,” according to the Philadelphia Inquirer’s restaurant critic — has 122.7K likes and rising. So Cho joined Eater’s Instagram Live, part of our Eater at Home series, to give us a more in-depth walk-through of the recipe, which you can find below.
Kimchi Pajeon (Kimchi Pancake)
Time: 10 minutes prep, 20 minutes cook
For the pancake mix:
1⁄2 cup of all-purpose flour
1⁄2 cup of potato starch
1⁄3 cup of kimchi juice
1⁄3 cup of water
1⁄4 teaspoon of garlic (minced)
1⁄4 teaspoon of sesame oil
1 cup of kimchi
1⁄2 cup of pork butt
Salt to taste
For the dipping sauce:
2 tablespoons of soy sauce
1 tablespoon of water
1⁄4 tablespoon of vinegar
1⁄4 tablespoon of red pepper flakes
1⁄5 tablespoon of sugar
Sesame seeds (optional)
Chopped scallions (optional)
Step 1: In a bowl, make the pancake batter by adding all the ingredients together: all-purpose flour, potato starch, kimchi juice, water, egg, minced garlic, sesame oil, and salt to taste. Whisk well.
Step 2: Add the rest of the ingredients and mix well: kimchi, onion, scallion, pork butt.
Step 3: Heat the frying pan for about 15 seconds at high heat. Add vegetable oil and make sure it’s spread evenly through the pan.
Step 4: Evenly spread the pancake mixture on the frying pan. With a ladle, make the perfect circle shape. Cook the pancake mixture on a high heat for 1-2 minutes until lightly brown.
Step 5: Flip over the mixture and with a spatula, push it down so it evenly spreads and with even thickness. (Tip: It’s a pancake, not a pizza!) Cook the other side until it’s lightly brown.
Step 6: When lightly brown, lower the heat and flip the pancake every one minute until the center is evenly cooked. (Tip: Lightly poke into the pancake to see if it makes the crispy sound.)
Step 7: When both sides are cooked, slice it into 8 pieces like a pizza, and the kimchi pancake is ready to be served.
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@chefchrischo from Philly restaurant @seorabol.centercity demonstrates his prized kimchi pancake recipe. The pancake is easy to make, filled with delicious kimchi, and has a crispy texture and a savory taste. Get the full written recipe here: https://www.eater.com/2020/6/23/21300338/kimchi-pancakes-pajeon-chris-cho-recipe-video