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The BEST Kimchi Pancake (Kimchi Jeon)
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!
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4
Calories: 376 kcal
Course:
Appetizer , Snacks
Cuisine:
Korean
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
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!
Cup of Yum
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
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
% 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.