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Kimchi Pancake
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Kimchi Pancakes

Kimchijeon (김치전)
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer
Cuisine: Korean
Keyword: kimchi jeon
Servings: 4
Calories: 225kcal
Author: David

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

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

    • Use older, well-fermented kimchi for more pronounced flavor
    • The combination of all-purpose and rice flour creates the ideal texture
    • Cold water makes for a crispier pancake
    • Don't overcrowd the pan – make multiple smaller pancakes if needed
    • Keep the heat at medium to prevent burning before the interior cooks
    • For extra crispiness, use more oil around the edges

SERVING SUGGESTIONS

Serve with:
    • Soy dipping sauce (included in recipe)
    • Korean makgeolli (rice wine)
    • Cold beer
    • As part of a larger Korean meal
    • With a simple soup for a complete light meal

VARIATIONS

    • Add small pieces of seafood like shrimp or squid
    • Include small cubes of firm tofu for added protein
    • Mix in diced cooked pork for a meatier version
    • Add shredded cheese for a fusion twist
    • Use gluten-free flour blend for a gluten-free option

STORAGE

    • Best enjoyed immediately for maximum crispiness
    • Can be stored in an airtight container in the refrigerator for up to 2 days
    • Reheat in a dry skillet over medium heat to restore some crispiness
    • Not recommended for freezing as the texture will deteriorate
    • The batter can be made a few hours ahead and refrigerated

Nutrition

Calories: 225kcal | Carbohydrates: 32g | Protein: 5g | Fat: 9g | Fiber: 2g
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