Kimchi Jeon Kimchi Pancake: Easy Crispy Recipe

What Is Kimchi Jeon Kimchi Pancake?

This crispy flavor-packed kimchi pancakes are super easy to make with a few basic ingredients as long as you have some well fermented kimchi. This crispy flavor-packed kimchi pancake is super easy to make with a few basic ingredients as long as you have some well fermented kimchi. Published 05/09/2020.

Updated 03/08/2021 This crispy flavor-packed kimchi pancakes are super easy to make with a few basic ingredients as long as you have some kimchi. Kimchijeon, or kimchi jeon (김치전), is a type of Korean savory pancake that’s made with kimchi.

this …

Kimchi Jeon Kimchi Pancake Ingredients

1 cup thinly sliced fully-fermented kimchi 2. 1 to 2 scallions (Two if thin and small) 3. 1/4 medium onion 4.

3 ounces minced pork, canned tuna (without the liquid), or squid cut into small strips – optional 5. cooking oil with high smoke point for pan frying 6. 1 1/4 cups all-purpose flour or buchimgaru (Korean pancake premix) 7.

2 to 3 tablespoons juice/liquid from kimchi (See note on water below) 8. 1 or 2 teaspoons gochujang (Korean chili pepper paste) or gochugaru – optional 9. 1 lightly beaten egg – optional 10.

1 cup icy cold water 11. 1 tablespoon soy sauce 12. 1 teaspoon vinegar 13.

1 tablespoon water 14. 1/2 teaspoon sugar 15. pinch of black pepper

Main

• 1 cup fully-fermented kimchi, thinly sliced (thinly sliced, about 1/2-inch thick)
• 1 to 2 scallions (cut into about 2-inch pieces; if the white part is thick, cut in half lengthwise (Two if thin and small))
• 1/4 medium onion (thinly sliced)
• 3 ounces minced pork, canned tuna (without the liquid), or squid cut into small strips
• cooking oil with high smoke point (for pan frying)

Batter

• 1 1/4 cups all-purpose flour or buchimgaru (Korean pancake premix) (or swap 1/4 cup of all-purpose flour with sweet rice flour or corn/potato starch)
• 2 to 3 tablespoons juice/liquid from kimchi
• 1 or 2 teaspoons gochujang (Korean chili pepper paste) or gochugaru
• 1 egg, lightly beaten (lightly beaten)
• 1 cup icy cold water (Use more water if juice/liquid from kimchi is unavailable and not using an egg. Flour to liquid should be about 1:1 ratio in total.)

Optional Dipping Sauce

• 1 tablespoon soy sauce
• 1 teaspoon vinegar
• 1 tablespoon water
• 1/2 teaspoon sugar
• 1 pinch black pepper

How to Make Kimchi Jeon Kimchi Pancake

Thinly slice the kimchi, about 1/2-inch thick. Cut the scallions into about 2-inch pieces. If the white part is thick, cut in half lengthwise.

Thinly slice the onion. In a large bowl, combine the flour (or pancake mix) with the liquid from kimchi, the optional gochujang/gochugaru and egg, and water, a little bite at a time. Start with dissolving the gochujang with water, and mix everything together.

Do not over mix. Add a little more water if the batter is too thick. The batter should flow easily from a spoon.

Stir in the kimchi, scallions, onion and the optional protein of your choice. Heat one tablespoon of oil in a non-stick pan over medium heat. Ladle the mixture into the pan, and spread it evenly into a thin round shape.

Cook until the edges turn light golden brown, about 3 minutes. Turn it over, and add more oil to the sides of the pan. Gently swirl the pan to distribute the oil under the pancakes.

Press the pancake down with a spatula. Cook until the other side is nicely browned and crispy, 2 to 3 minutes. Repeat the process until there is no remaining batter.

Serve hot with a dipping sauce, if desired.

1. Thinly slice the kimchi, about 1/2-inch thick. Cut the scallions into about 2-inch pieces. If the white part is thick, cut in half lengthwise. Thinly slice the onion.
2. In a large bowl, combine the flour (or pancake mix) with the liquid from kimchi, the optional gochujang/gochugaru and egg, and water, a little bite at a time. Start with dissolving the gochujang with water, and mix everything together. Do not over mix.
3. Add a little more water if the batter is too thick. The batter should flow easily from a spoon.
4. Stir in the kimchi, scallions, onion and the optional protein of your choice.
5. Heat one tablespoon of oil in a non-stick pan over medium heat. Ladle the mixture into the pan, and spread it evenly into a thin round shape. Cook until the edges turn light golden brown, about 3 minutes. Turn it over, and add more oil to the sides of the pan. Gently swirl the pan to distribute the oil under the pancakes. Press the pancake down with a spatula. Cook until the other side is nicely browned and crispy, 2 to 3 minutes.
6. Repeat the process until there is no remaining batter. Serve hot with a dipping sauce, if desired.

Tips, Variations, Serving, and Storage

Variations: Minced or thinly sliced pork is commonly added to kimchi pancakes. No surprise there because kimchi and pork are a winning combo in Korean cooking. The chewy squid lends a nice textural contrast to the crunchy kimchi.

Canned tuna is also a great addition to kimchi pancakes. Squeeze out the liquid from tuna, if using. You can make 2 to 3 large pancakes with this kimchi pancake recipe, or 5 to 6 small ones instead.

The smaller the pancake is, the easier it is to flip. For best results, kimchijeon should be made thin. Tips for making kimchi pancake:: Use well fermented sour kimchi 2.

Use juice/liquid from kimchi if at all possible. Use icy cold water. The batter should be thin enough to flow easily from a spoon.

Spread the batter thin when pan frying. Use a generous amount of oil. Increase the heat a little to crisp up the pancakes at the end of pan-frying.

Frequently Asked Questions

Enjoy Kimchi Jeon Kimchi Pancake

Use the verified ingredients, quantities, and preparation order above for a dependable result. Careful preparation keeps the recipe faithful to its source while making each step clear for home cooks.

Kimchijeon (Kimchi Pancake)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

What Is Kimchi Jeon Kimchi Pancake? This crispy flavor-packed kimchi pancakes are super easy to make with a few basic ingredients as long as you have some well fermented kimchi.

• Total Time: 0 min
• Yield: 3 1x

Ingredients

Scale 1x2x3x

Main
1 cup fully-fermented kimchi, thinly sliced, thinly sliced, about 1/2-inch thick
1 to 2 scallions, cut into about 2-inch pieces; if the white part is thick, cut in half lengthwise (Two if thin and small)
1/4 medium onion, thinly sliced
3 ounces minced pork, canned tuna (without the liquid), or squid cut into small strips
cooking oil with high smoke point, for pan frying

Batter
1 1/4 cups all-purpose flour or buchimgaru (Korean pancake premix), or swap 1/4 cup of all-purpose flour with sweet rice flour or corn/potato starch
2 to 3 tablespoons juice/liquid from kimchi
1 or 2 teaspoons gochujang (Korean chili pepper paste) or gochugaru
1 egg, lightly beaten, lightly beaten
1 cup icy cold water, Use more water if juice/liquid from kimchi is unavailable and not using an egg. Flour to liquid should be about 1:1 ratio in total.

Optional Dipping Sauce
1 tablespoon soy sauce
1 teaspoon vinegar
1 tablespoon water
1/2 teaspoon sugar
1 pinch black pepper

Cook Mode Prevent your screen from going dark

Instructions

1-Thinly slice the kimchi, about 1/2-inch thick: Thinly slice the kimchi, about 1/2-inch thick. Cut the scallions into about 2-inch pieces. If the white part is thick, cut in half lengthwise. Thinly slice the onion.
2-In a large bowl, combine the flour: In a large bowl, combine the flour (or pancake mix) with the liquid from kimchi, the optional gochujang/gochugaru and egg, and water, a little bite at a time. Start with dissolving the gochujang with water, and mix everything together. Do not over mix.
3-Add a little more water if the: Add a little more water if the batter is too thick. The batter should flow easily from a spoon.
4-Stir in the kimchi, scallions, onion and: Stir in the kimchi, scallions, onion and the optional protein of your choice.
5-Heat one tablespoon of oil in a: Heat one tablespoon of oil in a non-stick pan over medium heat. Ladle the mixture into the pan, and spread it evenly into a thin round shape. Cook until the edges turn light golden brown, about 3 minutes. Turn it over, and add more oil to the sides of the pan. Gently swirl the pan to distribute the oil under the pancakes. Press the pancake down with a spatula. Cook until the other side is nicely browned and crispy, 2 to 3 minutes.
6-Repeat the process until there is no: Repeat the process until there is no remaining batter. Serve hot with a dipping sauce, if desired.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

• Author: Ruby Bennett
• Prep Time: 10 min
• Cook Time: 12 min
• Method: stovetop