Korean Kimchi Pancake (Kimchi Jeon)
Whenever I have leftover veggies, I always opt for a type of Korean pajeon to help me use those leftover bits up. This is the kimchi version (aka kimchi jeon) and it is a beloved staple of Korean cuisine. This savoury dish offers a delightful contrast of textures and flavours, making it a popular street food and restaurant appetiser.
The key to getting it reaaaally crispy is to keep the pancakes thin - try to make this in a large frying pan if possible because spreading it out will help to prevent it being all soggy in the centre. Additionally, and don’t skimp on oil!!! The oil really helps to crisp up all those edges and it's extra delicious.
It is typically served hot and enjoyed on its own or with an addictive dipping sauce (recipe below). For additional flavour and texture, some variations of kimchi jeon might include seafood like shrimp or squid in the batter.
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About this recipe
Ingredients
For the pancake:
- 5-6 stalks of spring onions, roughly chopped
- 50g kimchi, roughly chopped
- 1/2 brown onion, finely sliced
- 1/4 tsp salt
- 65g (1/2 cup) plain flour
- 1 tbsp cornflour/cornstarch
- 120g (1/2 cup) water
- Any other vegetables like cabbage or carrots, finely sliced
For the dipping sauce:
- 1 tsp light soy sauce
- 1 tsp sesame oil
- 1 tsp rice vinegar
Pair it with
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Instructions
- In a large mixing bowl, combine the flour, salt, and water to form a smooth, thin batter. Add the chopped kimchi and any optional vegetables, then stir to combine.
- Heat a frying pan over medium-high heat and add a generous drizzle of cooking oil. Pour a thin layer of batter into the pan, spreading it evenly to form a pancake shape.
- Avoid overcrowding the pan to ensure even cooking.
- Cook for 3–4 minutes until the edges turn golden brown and the batter sets.
- Flip the pancake carefully and cook for an additional 4–5 minutes on the other side. Flip it a few more times, if needed, to avoid burning.
- While the pancakes are cooking, mix soy sauce, rice vinegar, sesame oil, and optional seasonings in a small dish.
- Once the pancake is golden and crispy, transfer it to a cutting board, slice into pieces, and serve hot with the dipping sauce on the side.
FAQs
1. Can I use gluten-free flour for this recipe?
Yes! Substitute regular flour with a gluten-free all-purpose blend for a gluten-free version. Adjust the water as needed to maintain a thin batter consistency.
2. What type of kimchi works best for pancakes?
Traditional Chinese/napa cabbage kimchi is ideal, but radish kimchi can also work. Ensure the kimchi is fermented enough to provide that tangy flavour.
3. Can I make these pancakes vegan?
This recipe is naturally vegan, as it doesn’t include eggs or dairy. Just check your kimchi ingredients to ensure it’s vegan-friendly (some may contain fish sauce).
4. How do I store leftover pancakes?
Allow the pancakes to cool completely, then store them in an airtight container in the fridge for up to 3 days. Reheat them in a frying pan or oven to restore crispiness.
5. Can I freeze kimchi pancakes?
Yes! Place cooked pancakes in a single layer on a baking sheet to freeze, then transfer them to a freezer-safe bag. Reheat directly from frozen in a skillet for best results.
6. Can I add meat or seafood to this recipe?
Absolutely! Thinly sliced pork belly, shrimp, or squid are popular additions to kimchi pancakes. Simply mix them into the batter before cooking.
Video demonstration
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