Korean Kimchi Pancake (Kimchi Jeon)
Whether you're looking for a tasty snack, an appetiser, or a comforting dish to enjoy with friends, Kimchi Jeon is an absolute crowd-pleaser.
Its combination of crispy golden edges and tender centre makes it a perfect contrast of textures, while the kimchi gives it a bold, umami-rich flavour that’s balanced by the slight tanginess of the fermented cabbage.
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About this recipe
If you’re like me, you probably have leftover veggies in the fridge that need to be used up.
One of my favourite ways to repurpose them is by making a delicious Korean pajeon - a savoury pancake that is perfect for turning leftovers into something mouth-watering.
This Kimchi Jeon, also known as Kimchi Pancake, is a beloved dish in Korean cuisine, with its irresistible crispy edges and tangy, spicy flavour.
Why Kimchi Jeon Is So Special
This dish is more than just a pancake - it’s a Korean street food classic often served as a side dish or appetiser at restaurants.
The star of the show is, of course, the kimchi, which adds a unique depth of flavour to the pancake.
It’s also incredibly versatile: while traditional recipes focus on the crispy kimchi pancake, some variations include seafood, like shrimp or squid, for an added punch of flavour.
The Secret to the Perfect Crispy Kimchi Jeon
If you want your Kimchi Jeon to be perfectly crispy, there’s one important rule to follow: keep it thin!
This is key to achieving that satisfying crunch with every bite. For the best results, I recommend making your pancake in a large frying pan.
Spreading out the batter ensures the pancake cooks evenly, preventing any soggy centres.
And here’s the crucial part: don’t skimp on the oil! The oil helps crisp up all the edges and gives the pancake that golden, crunchy texture we all crave.
Trust me, the extra oil is what makes the difference between a good Kimchi Jeon and a truly irresistible one.
How to Serve Kimchi Jeon
Kimchi Jeon is typically served hot and fresh, often accompanied by an addictive dipping sauce that takes the flavour to the next level.
The tangy, savoury sauce complements the crispy pancake perfectly, making it even more delicious.
If you’re looking to switch things up, try adding seafood like shrimp or squid to the batter for extra texture and flavour.
This dish is perfect for any occasion - whether it’s a quick snack, a side dish, or even a light meal on its own.
It’s one of those recipes that’s easy to make but hard to stop eating once you start!
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
Instructions
1. Prepare the Batter
In a large mixing bowl, combine flour, salt, and water. Stir until you achieve a smooth, thin batter.
Add the chopped kimchi and any optional vegetables (like onions or peppers) and mix until everything is well combined.
2. Heat the Pan
Place a frying pan over medium-high heat and drizzle in a generous amount of cooking oil. Allow the oil to heat up before adding the batter.
3. Cook the Pancake
Pour a thin layer of the batter into the pan, spreading it evenly to form a pancake. To ensure the pancake cooks evenly, avoid overcrowding the pan.
4. Fry the Pancake
Let the pancake cook for 3–4 minutes until the edges turn golden brown and the batter sets.
Carefully flip the pancake and cook for another 4–5 minutes on the other side. Flip it a few times if necessary to prevent burning and ensure it cooks through.
5. Prepare the Dipping Sauce
While the pancake cooks, mix together soy sauce, rice vinegar, sesame oil, and any optional seasonings (like garlic or chili flakes) in a small dish to create a simple dipping sauce.
6. Serve
Once the pancake is crispy and golden, transfer it to a cutting board and slice it into bite-sized pieces.
Serve it hot, with the dipping sauce on the side for extra flavour.
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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