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Kimchijeon (kimchi pancakes)
4.7 from 468 votes

Kimchijeon (kimchi pancakes)

Kimchijeon are savory Korean pancakes made with fully fermented kimchi mixed into a batter of flour, kimchi juice, and water. This recipe includes scallions, onion, and optional minced pork or seafood, pan-fried to create thin, crispy-edged pancakes with a tangy, spicy interior.

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

Ingredients

  • 1 cup kimchi thinly sliced, fully-fermented
  • 1 to 2 scallions Two if thin and small
  • 1/4 onion medium
  • 3 ounces minced pork or 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 Swap 1/4 cup of all-purpose flour with sweet rice flour or corn/potato starch, or buchimgaru (Korean pancake premix
  • 2 to 3 tablespoons kimchi juice See note on water below, juice/liquid from kimchi
  • 1 or 2 teaspoons gochujang or gochugaru; optional
  • 1 egg lightly beaten; optional
  • 1 cup 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, icy cold
Optional Dipping Sauce (Combine all the ingredients)
  • 1 tablespoon soy sauce
  • 1 teaspoon vinegar
  • 1 tablespoon water
  • 1/2 teaspoon sugar
  • pinch 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

  • Use juice from fully fermented kimchi to enhance the pancake flavor and texture.
  • Keep the batter thin and flowing easily from a spoon for optimal pancake consistency.
  • Pan-fry with ample oil and spread the batter thinly for crispy edges.
  • Adjust heat higher near the end to crisp up the pancakes well.