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4.7 from 468 votes

Kimchijeon (kimchi pancakes)

This crispy flavor-packed kimchi pancakes are super easy to make with a few basic ingredients as long as you have some well fermented kimchi.

Prep Time
10 mins
Cook Time
10 mins
Servings: 3
Course: Appetizer , Snacks
Cuisine: Korean

Ingredients

  • 1 cup thinly sliced fully-fermented kimchi
  • 1 to 2 scallions Two if thin and small
  • 1/4 medium onion
  • 3 ounces minced pork, canned tuna (without the liquid), or squid cut into small strips - optional
  • cooking oil with high smoke point for pan frying
Batter
  • 1 1/4 cups all-purpose flour or buchimgaru (Korean pancake premix) or Swap 1/4 cup of all-purpose flour with sweet rice flour or corn/potato starch
  • 2 to 3 tablespoons juice/liquid from kimchi See note on water below
  • 1 or 2 teaspoons gochujang (Korean chili pepper paste) or gochugaru - optional
  • 1 lightly beaten egg - optional
  • 1 cup icy cold water Use more water if juice/liquid from kimchi is unavailable and not using an egg. Flour to liquid should be about 1:1 ratio in total.
Optional Dipping Sauce (Combine all the ingredients)
  • 1 tablespoon soy sauce
  • 1 teaspoon vinegar
  • 1 tablespoon water
  • 1/2 teaspoon sugar
  • pinch of black pepper

Instructions

    Cup of Yum
  1. Thinly slice the kimchi, about 1/2-inch thick. Cut the scallions into about 2-inch pieces. If the white part is thick, cut in half lengthwise. Thinly slice the onion.
  2. In a large bowl, combine the flour (or pancake mix) with the liquid from kimchi, the optional gochujang/gochugaru and egg, and water, a little bite at a time. Start with dissolving the gochujang with water, and mix everything together. Do not over mix.
  3. Add a little more water if the batter is too thick. The batter should flow easily from a spoon.
  4. Stir in the kimchi, scallions, onion and the optional protein of your choice.
  5. Heat one tablespoon of oil in a non-stick pan over medium heat. Ladle the mixture into the pan, and spread it evenly into a thin round shape. Cook until the edges turn light golden brown, about 3 minutes. Turn it over, and add more oil to the sides of the pan. Gently swirl the pan to distribute the oil under the pancakes. Press the pancake down with a spatula. Cook until the other side is nicely browned and crispy, 2 to 3 minutes.
  6. Repeat the process until there is no remaining batter. Serve hot with a dipping sauce, if desired.

Notes

  • Tips for making kimchi pancakes:
  • Tips for making kimchi pancakes:
  • Use juice/liquid from kimchi if at all possible.
  • Use juice/liquid from kimchi if at all possible.
  • Use icy cold water.
  • The batter should be thin enough to flow easily from a spoon.
  • Spread the batter thin when pan frying.
  • Use a generous amount of oil.
  • Increase the heat a little to crisp up the pancakes at the end of pan-frying.