Kimchi Pancake represents the ingenious versatility of Korean cuisine, where yesterday’s kimchi transforms into today’s crispy, savory pancake. This beloved dish showcases the Korean talent for reinvention, creating something entirely new and crave-worthy from ingredients that might otherwise be overlooked.
What makes kimchijeon particularly special is its perfect textural contrast – crispy edges giving way to a tender interior studded with tangy kimchi – and its ability to highlight kimchi’s complex flavors in a new format. The pancake’s beautiful reddish hue comes naturally from the kimchi and its juice, creating a visually striking dish that promises bold flavor with every bite.
In Korean dining culture, kimchijeon frequently appears as a shared plate alongside makgeolli (rice wine), especially on rainy days when the sizzling sound of the pancake hitting the hot pan echoes the patter of raindrops. Whether enjoyed as a snack, appetizer, or light meal, kimchijeon offers an accessible and delicious introduction to Korean flavors while demonstrating the cuisine’s resourcefulness and commitment to minimizing food waste.
WHY YOU’LL LOVE THIS RECIPE
- Crispy exterior with tender, flavorful interior
- Perfect way to use older kimchi
- Quick 20-minute recipe
- Delicious any time of day
- Great for sharing
- Simple ingredients with complex flavor
WHAT IS KIMCHIJEON?
Kimchijeon (김치전) is a savory Korean Kimchi pancake made primarily with chopped kimchi, kimchi juice, and a simple flour batter. It belongs to the broader category of jeon (전), which refers to Korean pancakes or fritters. Kimchijeon is prized for its crispy texture and the depth of flavor that comes from fermented kimchi.
Kimchi Pancakes
Ingredients
For the Pancake Batter
- 1 cup all-purpose flour
- ¼ cup rice flour or cornstarch
- ½ tsp salt
- ¼ tsp baking powder
- ¾ cup cold water
- 2 tbsp kimchi juice
For the Filling
- 2 cups aged kimchi chopped into small pieces
- 2 green onions chopped
- ½ medium onion thinly sliced
- 1 small carrot julienned (optional)
For Cooking
- 3-4 tbsp vegetable oil
For the Dipping Sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 tsp sesame oil
- 1 tsp sesame seeds
- 1 green onion finely chopped
Instructions
- In a large bowl, combine all-purpose flour, rice flour, salt, and baking powder.
- Gradually add cold water and kimchi juice, whisking until you have a smooth batter with no lumps.
- Squeeze excess moisture from the chopped kimchi (save the juice for other uses) and add to the batter along with green onions, sliced onion, and julienned carrot if using.
- Mix everything together until well combined. The batter should be thick enough to coat the vegetables but still somewhat pourable.
- Heat a large non-stick pan or well-seasoned cast iron skillet over medium-high heat. Add 2-3 tablespoons of vegetable oil.
- Pour the pancake mixture into the pan and spread it to about ¼-inch thickness (about 8 inches in diameter).
- Cook for 3-4 minutes until the bottom is golden brown and crispy.
- Drizzle 1 tablespoon of oil around the edges of the pancake, then carefully flip it. Cook for another 3-4 minutes until both sides are crispy and the pancake is cooked through.
- While the pancake cooks, prepare the dipping sauce by combining all ingredients in a small bowl.
- Transfer the pancake to a cutting board, cut into wedges, and serve immediately with the dipping sauce.
Notes
RECIPE TIPS
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- Use older, well-fermented kimchi for more pronounced flavor
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- The combination of all-purpose and rice flour creates the ideal texture
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- Cold water makes for a crispier pancake
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- Don’t overcrowd the pan – make multiple smaller pancakes if needed
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- Keep the heat at medium to prevent burning before the interior cooks
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- For extra crispiness, use more oil around the edges
SERVING SUGGESTIONS
Serve with:-
- Soy dipping sauce (included in recipe)
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- Korean makgeolli (rice wine)
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- Cold beer
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- As part of a larger Korean meal
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- With a simple soup for a complete light meal
VARIATIONS
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- Add small pieces of seafood like shrimp or squid
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- Include small cubes of firm tofu for added protein
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- Mix in diced cooked pork for a meatier version
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- Add shredded cheese for a fusion twist
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- Use gluten-free flour blend for a gluten-free option
STORAGE
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- Best enjoyed immediately for maximum crispiness
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- Can be stored in an airtight container in the refrigerator for up to 2 days
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- Reheat in a dry skillet over medium heat to restore some crispiness
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- Not recommended for freezing as the texture will deteriorate
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- The batter can be made a few hours ahead and refrigerated
Nutrition
Find more great Nosh With David Recipes, including authentic Korean recipes like this one, at https://www.noshwithdavid.com/recipes/
Key ingredients from this recipe include:
Sempio Soy Sauce
Kadoya Sesame Oil
Marukan Rice Vinegar
Shirakiku Roasted Sesame Seeds
Taekyung Korean Chili Flakes
O’Food Mild Gochujang
Need help with what ingredients to stock? Check out My Essential Korean Pantry article. This article describes each essential ingredient with links to where you can buy them easily!
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