Short Description

Savory Korean pancakes bursting with tangy kimchi and scallions, pan-fried until golden and crisp—served with a simple dipping sauce for the perfect umami snack or side.

Why You’ll Love This Recipe

Kimchi Jeon offers a satisfying blend of textures and flavors: crunchy edges, a chewy interior, and a bold, tangy kick from fermented kimchi. It’s quick to prepare with pantry-friendly ingredients and takes just minutes to cook—ideal for a snack, appetizer, or side dish that complements any meal with authentic Korean flair.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 cup well-fermented kimchi, chopped
• 1/4 cup kimchi juice
• 1/2 cup all-purpose flour
• 1/4 cup rice flour (or more all-purpose flour)
• 1/4 cup water
• 1 egg
• 2 scallions, chopped
• 1/2 small onion, thinly sliced
• 1 tablespoon sesame oil
• Neutral oil for frying

For the Dipping Sauce:

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1/2 teaspoon sesame oil
• 1/2 teaspoon sugar
• Optional: red pepper flakes, chopped scallion

Directions

1. In a large mixing bowl, combine chopped kimchi, kimchi juice, all-purpose flour, rice flour, water, and egg.
2. Add chopped scallions, sliced onion, and sesame oil. Stir until a thick, evenly mixed batter forms.
3. Heat a non-stick skillet over medium-high heat and pour in a tablespoon of neutral oil.
4. Pour the batter into the skillet, spreading it evenly into a round pancake about 1/4-inch thick.
5. Cook for 3–4 minutes or until the bottom is golden brown and crispy.
6. Flip the pancake carefully and cook the other side for another 3–4 minutes until crispy and cooked through.
7. Transfer to a cutting board and slice into bite-sized squares.
8. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and sugar. Add pepper flakes or scallions if desired.
9. Serve the hot pancakes immediately with the dipping sauce alongside.

Servings and Timing

• Yield: 2–3 servings (as a side or snack)
• Prep time: 10 minutes
• Cook time: 8 minutes
• Total time: Approximately 18 minutes

Variations

• Add seafood: Mix in chopped shrimp, squid, or canned tuna for protein-rich variations.
• Spicy upgrade: Stir in 1 teaspoon gochugaru (Korean red pepper flakes) into the batter for added heat.
• Vegetable boost: Add shredded zucchini or carrot for extra texture and color.
• Gluten-free: Substitute both flours with a 1:1 gluten-free flour blend.
• Cheesy twist: Sprinkle shredded cheese (mozzarella or cheddar) over the pancake after flipping for a melty finish.

Storage/Reheating

• Refrigerator: Store cooled pancakes in an airtight container for up to 2 days.
• Freezer: Layer between parchment paper and freeze up to 1 month.
• Reheating: Reheat in a skillet over medium heat for 2–3 minutes per side to restore crispiness; avoid microwaving to prevent sogginess.

FAQs

1. Can I make this vegan?

Yes—skip the egg or use a flax or chia egg substitute (1 tablespoon ground flaxseed + 3 tablespoons water), and omit the egg in the batter.

2. How do I prevent the pancake from sticking?

Ensure the skillet is well-heated and use adequate neutral oil before pouring in the batter. You can also use a non-stick spray.

3. Is rice flour necessary?

Rice flour creates a lighter, crispier texture, but you can substitute with extra all-purpose flour for a denser pancake.

4. My pancake falls apart when flipping—what should I do?

Cook a little longer before flipping so the base forms a firm crust. Use a wide spatula or two to support the pancake during flipping.

5. Can I make the batter ahead of time?

Yes—prepare the batter up to 2 hours in advance. Stir before cooking as ingredients may settle.

6. What other dipping sauces work well?

Try a mix of gochujang and mayo, or sesame soy sauce with freshly sliced garlic.

7. Can I bake these instead of pan-frying?

Yes—spread batter into a greased skillet and bake at 400 °F (200 °C) for about 15 minutes, flipping halfway for even crisping.

8. My pancake is soggy in the middle—why?

The heat may be too low. Increase to medium-high and ensure the oil is hot before adding the batter.

9. How do I make it extra crispy?

Reduce egg by half and increase rice flour by 2 tablespoons for greater crispiness.

10. Are these authentic?

Yes—Kimchi Jeon is a popular banchan (side dish) and snack in Korean households, often enjoyed on rainy days with makgeolli (rice wine).

Conclusion

Crispy Kimchi Pancakes combine bold flavors, satisfying textures, and effortless cooking in one delicious package. With straightforward ingredients, quick preparation, and versatile variations, they’re a perfect snack, side, or light meal. Try them fresh off the skillet, paired with your favorite dipping sauce, and savor a taste of Korean comfort food.

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