Kimchijeon (Kimchi Pancake) Recipe

If you’re craving something savory, crispy, and full of bold Korean flavor, Kimchijeon (Kimchi Pancake) is about to become your new favorite snack or appetizer. This iconic dish transforms humble fermented kimchi, onion, and a few pantry staples into a golden delight that’s deeply satisfying and remarkably easy to prepare. Whether you’re a longtime lover of Korean cuisine Appetizer or Side Dish.

this Recipe

Ingredients You’ll Need

The beauty of Kimchijeon (Kimchi Pancake) lies in its simplicity—just a handful of key ingredients come together to create a crisp-edged, flavor-packed pancake. Each component has an important role, so don’t skip the seasoning or the bit of extra brine for that big pop of taste and perfect texture.

• Chopped Well-Fermented Kimchi: The soul of this dish; deeply savory, tangy, and a little spicy from long fermentation.
• Kimchi Juice: Adds moisture and an extra kick of flavor straight from the kimchi container.
• Thinly Sliced Onion: Offers sweetness and depth, balancing out the tangy kimchi.
• Chopped Green Onions: Brings freshness and a little green color throughout the pancake.
• All-Purpose Flour: Creates structure, giving the pancake its body and chew.
• Rice Flour or Cornstarch: Essential for crispiest results, this makes the edges extra crunchy.
• Cold Water: Keeps the batter light and helps with that signature crisp texture.
• Large Egg: Helps bind everything together, making the pancake easy to flip.
• Kimchi Brine or Gochujang (Optional): For those who like a spicier, more kimchi-forward kick—don’t hesitate to add an extra spoonful!
• Vegetable Oil: For golden, crackling edges; nonstick or cast iron both work beautifully.
• Dipping Sauce Ingredients (Soy Sauce, Rice Vinegar, Sesame Oil, Sesame Seeds, Red Pepper Flakes): This tangy-salty mix heightens every bite.

How to Make Kimchijeon (Kimchi Pancake)

Step 1: Prepare the Batter

Start by mixing your batter in a large bowl. Add the chopped kimchi, its precious juice, sliced onions, and the green onions. Sprinkle in the all-purpose flour and your choice of rice flour or cornstarch, both essential for creating those addictive crispy edges. Next, stir in cold water and crack in the egg for cohesion. If you’re in the mood for extra heat, mix in the kimchi brine or a spoonful of gochujang. The batter should be thick but still pourable, with plenty of visible kimchi bits for texture and color.

Step 2: Heat Up and Fry

Set a nonstick or cast-iron skillet on medium-high heat and drizzle in a tablespoon of vegetable oil. When it shimmers, pour in the batter and spread it out gently to create a thin pancake, about 8 inches across. Let it sizzle undisturbed; soon, you’ll smell the familiar aroma of kimchi caramelizing. After three or four minutes, peek underneath—if the bottom is golden brown and crisp, carefully flip the pancake. Cook another few minutes, adding a little more oil if needed, until both sides are equally crisp and irresistible.

Step 3: Slice and Serve

Lift the finished Kimchijeon (Kimchi Pancake) onto a paper towel-lined plate to soak up any excess oil. For the perfect presentation, cut the pancake into bite-sized wedges or strips. Serve immediately while the edges are still crackling, ideally with a homemade dipping sauce of soy, rice vinegar, sesame, and a sprinkle of chili.

How to Serve Kimchijeon (Kimchi Pancake)

Garnishes

Sprinkle your Kimchijeon (Kimchi Pancake) with a scattering of chopped green onions and toasted sesame seeds right before serving. For a pop of color and heat, add a pinch of red pepper flakes—a little visual flair never hurts!

Side Dishes

Kimchijeon (Kimchi Pancake) absolutely shines as a starter in a larger Korean meal. Pair it with a bowl of steaming white rice, pickled radish, or a bright cucumber salad for contrast. For a classic spread, serve alongside other banchan or a light miso soup.

Creative Ways to Present

You can jazz up your presentation by cutting the pancake into slender fries and stacking them high on a platter, or rolling mini pancakes with filling for playful party bites. Serve dipping sauce in tiny bowls for everyone—nothing says comfort food like shareable wedges of Kimchijeon (Kimchi Pancake) at a casual gathering.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (though it’s rare!), wrap them tightly in foil or place in an airtight container in the fridge. Kimchijeon (Kimchi Pancake) keeps well for up to two days, though you’ll want to reheat before enjoying for peak crispiness.

Freezing

You can absolutely freeze cooked pancakes. Let them cool completely, then layer with parchment paper in a freezer bag to stop sticking. Kimchijeon (Kimchi Pancake) will keep frozen for a month. Just thaw in the fridge overnight before reheating.

Reheating

For that fresh-from-the-pan crisp, reheat pancakes in a dry skillet over medium heat for a couple of minutes per side, rather than microwaving. If using an oven, place wedges on a baking sheet and warm at 375°F for about 8 minutes to restore the crunch.

FAQs

Can I make Kimchijeon (Kimchi Pancake) vegan?

Absolutely! Use vegan kimchi (without fish sauce or shrimp paste), skip the egg, and add a splash more water to bring the batter together. You’ll still get all the flavor and crunch you love.

How do I make my Kimchijeon (Kimchi Pancake) extra crispy?

Swapping part of the all-purpose flour for rice flour or cornstarch, using ice-cold water, and making sure the oil is hot before cooking all contribute to the crispiest results.

What type of kimchi works best?

Well-fermented napa cabbage kimchi is the gold standard. The older and tangier, the better—it brings big flavor and an unmistakable aroma. Avoid freshly made kimchi, which can be too mild and soft for frying.

Can I add other vegetables or proteins?

Definitely—feel free to mix in small amounts of julienned carrots, zucchini, or even seafood like chopped shrimp or squid for a fun twist. Keep additions minimal so the batter stays cohesive.

Is it possible to prepare the batter in advance?

For best texture, mix the batter just before frying. However, you can chop the kimchi and veggies ahead of time and keep them in the fridge for a super fast assembly when you’re ready to cook.

Final Thoughts

There’s a unique joy in sizzling up a batch of Kimchijeon (Kimchi Pancake) at home—each bite is crunchy at the edges, tender in the middle, and bursting with the soul and spice of Korean cooking. Whether you’re sharing them with friends or just treating yourself, let this recipe bring a little more comfort and excitement to your table—give it a go and let Kimchijeon work its crispy magic!

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