The BEST Kimchi Pancake (Kimchi Jeon)
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The BEST Kimchi Pancake (Kimchi Jeon)
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Kimchi pancake (kimchi jeon) is crispy, savory, and full of flavor! This easy recipe uses simple ingredients—no pancake mix needed—to achieve the perfect crunch. Enjoy it as a snack, side dish, or with your favorite drink!
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Ingredients
- 1 1/2 cup chopped sour kimchi
- 1 1/5 oz (100 g) canned tuna drained, optional. See note below
- 1 tbsp Gochugaru optional
- 1 cup all-purpose flour
- 1/3 cup Potato Starch or cornstarch
- 1/2 tsp baking powder
- 1 1/4 cup carbonated water chilled, or use ice-cold water
- 4 tbsp panko breadcrumbs
- non-fragrant cooking oil for pan frying
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Instructions
- In a mixing bowl, combine chopped kimchi, canned tuna (or your choice of protein), and gochugaru.
- In a separate bowl, whisk together flour, potato starch (or cornstarch), and baking powder. Add this dry mixture to the kimchi mixture.
- Add carbonated Water. Start with 1 cup of carbonated water, then add more as needed. Stir until well combined. The batter should be wet but not runny. Adjust with more water if necessary.
- Sprinkle panko crumbs over the batter and give it a quick toss. This helps create an extra crunchy texture.
- Heat 1 tablespoon of oil in a nonstick skillet over medium heat until hot. Pour a ladleful of batter into the pan and spread it thinly (about 3/8 inch thick). Cook undisturbed for 2-3 minutes until the surface looks slightly dry and the edges turn golden brown and crispy.
- Use a spatula to loosen the edges, gently rotate the pancake, then flip it in one swift motion. Cook the other side until golden and crispy. If needed, drizzle a little more oil around the edges to maintain crispiness.
- Cook the remaining batter the same way. Serve hot, on its own or with your favorite drink. Enjoy!
Notes
- For other protein options, try squid, shrimp, or ground pork. For a vegetarian version, skip the protein and use only kimchi—it’s flavorful enough on its own!
- Tips for extra crispy kimchi pancakes
- Use Enough Oil – Don’t skimp! A generous amount of oil ensures even browning and a crispy exterior.
- Let It Cook Undisturbed – Resist flipping too soon. Let the edges turn golden brown before touching.
- Rotate Before Flipping – Gently move the pancake in the pan to ensure it’s not sticking.
- Add More Oil After Flipping – Drizzling a little extra oil around the edges keeps it crispy.
- Adjust Heat as Needed – Medium heat works best. Too high burns it, too low makes it soggy.
Nutrition Information
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Calories
376kcal
(19%)
Carbohydrates
44g
(15%)
Protein
8g
(16%)
Fat
19g
(29%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
6g
Monounsaturated Fat
11g
Trans Fat
0.1g
Cholesterol
3mg
(1%)
Sodium
416mg
(17%)
Potassium
307mg
(9%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
638IU
(13%)
Vitamin C
1mg
(1%)
Calcium
87mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Calories | 376kcal | 19% |
| Carbohydrates | 44g | 15% |
| Protein | 8g | 16% |
| Fat | 19g | 29% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 3mg | 1% |
| Sodium | 416mg | 17% |
| Potassium | 307mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 638IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 87mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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