The kimchi you choose sets the tone for your pancake. Ripe, well fermented kimchi gives the deepest tang, while fresher kimchi tastes milder and a little grassy. Napa cabbage kimchi is the classic choice, with tender leaves and a balanced seasoning that crisps beautifully in hot oil. Radish kimchi, including kkakdugi and chonggak kimchi, also works, adding a sweet, crunchy bite that plays nicely against the soft batter. If you follow a plant based diet, swap in vegan kimchi for a vegan kimchi pancake that still delivers that signature punch. As I always say, the older and more sour your kimchi, the more flavorful your pancake will be. A jar that has been sitting in the back of your fridge for weeks is treasure, not trash. If you want to ferment your own from scratch, my guide to Traditional Napa Cabbage Kimchi walks you through the process step by step. For a meat free version, this Vegan Kimchi recipe gives you the same bright flavor without any animal products.
A good kimchi pancake batter is the heart of the dish, and a few small choices make a big difference. All purpose flour is the everyday base, and you can substitute a gluten free flour blend if needed. For a crispier, slightly chewy texture, swap about a quarter cup of the all purpose flour with sweet rice flour, corn starch, or potato starch. Many Korean home cooks keep buchim garu, a Korean pancake premix, in the pantry for fast weeknight cooking. Kimchi juice from the jar is the secret weapon: it seasons the batter from the inside out and tints it a beautiful pale orange. If your kimchi runs low on liquid, stir in a teaspoon of gochujang, Korean red chili pepper paste, for extra umami. Gochugaru, Korean red chili pepper flakes, gives a cleaner, sharper heat. When you use kimchi liquid, gochujang, or buchim garu, the pancake is so well seasoned that a dipping sauce becomes optional rather than essential.
Think of the batter like a thin crepe mix. If it sits thick on the spoon, add another splash of icy water and stir gently. Do not overmix, and do not worry about a few small lumps.
Variations
One of the true joys of kimchijeon is how easily it bends to whatever you have on hand. Minced or thinly sliced pork is the most popular add in, giving the pancake a savory backbone and a little richness. Squid strips add a chewy contrast to the crunchy kimchi and feel almost like a seafood snack. Canned tuna works in a pinch, as long as you squeeze out the liquid first so the batter does not get watery.
I sometimes add a small handful of chopped pork belly when I want something extra rich, but lean pork keeps things lighter for a weeknight dinner. For portioning, divide the batter into 2 to 3 large pancakes if you are serving it as a main, or 5 to 6 small ones for banchan style snacking alongside rice and soup. Smaller pancakes are far easier to flip without tearing. Whichever size you choose, spread the batter thin in the pan. A thick pancake steams rather than crisps, and you will miss out on the lacy, golden edges that make this dish so satisfying.
Tips for making kimchi pancake
Seven simple habits separate a sad, floppy pancake from one with shatteringly crisp edges. I have made this recipe dozens of times, and these are the tips that actually moved the needle for me.
Use well fermented sour kimchi. The older and tangier, the better.
Use the juice and liquid from the kimchi jar right in the batter for color and tang.
Mix the batter with icy cold water. Cold batter fries up noticeably crispier.
Keep the batter thin. It should flow easily off a spoon in a steady stream.
Spread the batter thin in the pan so you get maximum contact with hot oil.
Use a generous amount of oil, especially around the edges of the pancake.
Increase the heat slightly at the end of cooking to drive off moisture and crisp the bottom.
Follow all seven and you will get a pancake with a lacy, golden crust and a tender center, every single time. Skip them, and even good kimchi cannot save you from a soggy result.
More Korean savory pancake recipes
Once you fall in love with kimchijeon, the savory pancake world opens up in the best way. Haemul pajeon layers scallions and seafood for a hearty, briny pancake that pairs beautifully with cold beer. Nokdujeon swaps wheat flour for mung bean batter, giving a nutty, protein rich bite with a delicate crispness. Gamjajeon turns shredded potato into a chewy, golden disc that tastes almost like a hash brown. Hobak buchim uses grated zucchini for a light, summery version with a soft middle. Buchujeon, made with garlic chives, is sharp, fragrant, and ready in minutes. Each one follows the same basic rhythm: thin batter, hot pan, plenty of oil. If you want to compare techniques, this best kimchi pancake recipe from One Cookbook is a wonderful reference, and My Korean Kitchen offers a reliable crispy kimchi pancake recipe with helpful step by step photos.
Kimchijeon (Kimchi Pancake)
Kimchijeon, also written kimchi jeon (김치전) and often called kimchi buchimgae (김치부침개), is one of the most beloved Korean savory pancakes. It is the kind of dish that shows up on family dinner tables, in pojangmacha street food tents, and on the banchan spread of a Korean barbecue night. The pancake is crispy on the outside, tender inside, and packed with the funky, tangy punch of fermented kimchi. It works as a quick weeknight snack, a casual appetizer with cold beer or makgeolli, or a light meal paired with rice and a simple soup. All you really need is nicely fermented kimchi and a simple flour batter, plus a hot pan and a little patience. Below is my go to version, tested again and again in my own kitchen. It serves 3 as a main with rice, or 4 to 6 as banchan.
Recipe at a glance
Prep time
10 minutes
Cook time
12 minutes
Servings
3 as a main, 4 to 6 as banchan
Method
Stovetop pan frying
Difficulty
Easy
Main ingredients
1 cup fully fermented kimchi, thinly sliced about 1/2 inch thick
1 to 2 scallions, cut into about 2 inch pieces, white parts halved lengthwise if thick
1/4 medium onion, thinly sliced
3 ounces minced pork, canned tuna (liquid squeezed out), or squid cut into small strips (optional)
Cooking oil with a high smoke point, for pan frying
Batter ingredients
1 1/4 cups all purpose flour, or buchim garu (Korean pancake premix), or swap 1/4 cup of the flour with sweet rice flour or corn or potato starch
2 to 3 tablespoons juice or liquid from the kimchi
1 to 2 teaspoons gochujang (Korean chili pepper paste) or gochugaru (optional)
1 egg, lightly beaten (optional)
1 cup icy cold water (more if you are not using kimchi juice or egg; total liquid to flour ratio about 1 to 1)
Optional dipping sauce
1 tablespoon soy sauce
1 teaspoon vinegar
1 tablespoon water
1/2 teaspoon sugar
1 pinch black pepper
Step by step instructions
Thinly slice the kimchi, about 1/2 inch thick. Cut the scallions into about 2 inch pieces, halving the white part lengthwise if it is thick. Thinly slice the onion.
In a large bowl, combine the flour (or buchim garu) with the kimchi juice, the optional gochujang or gochugaru, the optional egg, and the icy water, a little at a time. If using gochujang, dissolve it in the water first. Mix gently and do not overmix.
Add a splash more water if the batter looks thick. It should flow easily off a spoon.
Stir in the kimchi, scallions, onion, and the optional protein of your choice.
Heat 1 tablespoon of oil in a non stick pan over medium heat. Ladle the mixture in and spread it into a thin round. Cook until the edges look light golden, about 3 minutes. Flip carefully, add a little more oil around the edges, swirl the pan to spread it under the pancake, and press down gently with a spatula. Cook until the other side is browned and crispy, another 2 to 3 minutes.
Repeat with the remaining batter. Serve hot with the dipping sauce on the side, if using.
Nav Social Menu
If you make this kimchi jeon at home, I would love to hear how it turned out for you. Tag your pancake on social media or leave a comment below with your favorite add ins, whether that is pork, tuna, a vegetarian mix, or a little extra gochujang for heat. Sharing your tweaks helps other home cooks find their own favorite version. For more savory Korean pancakes, quick weeknight banchan ideas, and approachable recipes that bring everyone back to the table, you can follow along on the blog and across social channels. If you want a second opinion while you cook, Seonkyoung Longest shares a friendly homemade kimchi pancake recipe and Crazy Korean Cooking offers a clear authentic kimchi jeon recipe that are both worth bookmarking. Save this recipe for your next kimchi craving, and tell me in the comments what you serve alongside it.
FAQs
Kimchi jeon, also known as kimchi pancake or kimchi buchimgae, is a savory Korean pancake made with fermented kimchi mixed into a simple flour based batter and pan fried until crispy.“,”visible”:true},{“id”:”faq question 1784008188231 1″,”title”:”How do you make a crispy kimchi pancake?”,”content”:”
To get a crispy texture, use icy cold water in the batter, do not overmix it, and cook the pancake in a hot pan with enough oil. Press down with a spatula while frying and add a little extra oil around the edges when flipping.
“,”visible”:true},{“id”:”faq question 1784008188231 2″,”title”:”Why is my kimchi pancake soggy?”,”content”:”
Sogginess usually comes from too much batter or not enough heat. Use a thin layer of batter, make sure the pan and oil are hot before adding the mixture, and do not overcrowd the pan.
“,”visible”:true},{“id”:”faq question 1784008188231 3″,”title”:”Can I use old kimchi for kimchi pancakes?”,”content”:”
Yes, fully fermented or sour kimchi is actually best for kimchi pancakes because it has a stronger, tangier flavor and is softer, which blends well into the batter.
“,”visible”:true},{“id”:”faq question 1784008188231 4″,”title”:”What can I add to kimchi pancake for extra flavor?”,”content”:”
Common additions include thinly sliced pork, canned tuna drained of liquid, squid, or chopped scallions and onion. You can also add a little gochujang or gochugaru to the batter for extra spice.
Traditional kimchi pancake uses all purpose flour, which contains gluten. To make it gluten free, substitute the all purpose flour with a gluten free flour blend or use a mix of sweet rice flour and corn or potato starch.
“,”visible”:true}]}, >
What is kimchi jeon?
Kimchi jeon, also known as kimchi pancake or kimchi buchimgae, is a savory Korean pancake made with fermented kimchi mixed into a simple flour based batter and pan fried until crispy.
How do you make a crispy kimchi pancake?
To get a crispy texture, use icy cold water in the batter, do not overmix it, and cook the pancake in a hot pan with enough oil. Press down with a spatula while frying and add a little extra oil around the edges when flipping.
Why is my kimchi pancake soggy?
Sogginess usually comes from too much batter or not enough heat. Use a thin layer of batter, make sure the pan and oil are hot before adding the mixture, and do not overcrowd the pan.
Can I use old kimchi for kimchi pancakes?
Yes, fully fermented or sour kimchi is actually best for kimchi pancakes because it has a stronger, tangier flavor and is softer, which blends well into the batter.
What can I add to kimchi pancake for extra flavor?
Common additions include thinly sliced pork, canned tuna drained of liquid, squid, or chopped scallions and onion. You can also add a little gochujang or gochugaru to the batter for extra spice.
Is kimchi pancake gluten free?
Traditional kimchi pancake uses all purpose flour, which contains gluten. To make it gluten free, substitute the all purpose flour with a gluten free flour blend or use a mix of sweet rice flour and corn or potato starch.
Kimchi for pancakes The kimchi you choose sets the tone for your pancake. Ripe, well fermented kimchi gives the deepest tang, while fresher kimchi tastes milder and a little grassy.
Total Time:0 min
Yield:31x
Ingredients
Scale
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
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:
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