Kimchijeon

Kimchijeon is a crisp-edged, savory Korean pancake packed with tangy kimchi and sweet spring onion. The center stays tender while the outside turns golden and crackly, especially when dipped into a nutty sesame-soy sauce.

Nutrition · per serving

307kcal

8.8gProtein

29.4gCarbs

16.8gFat

2.3gFiber

2 servings

Ingredients

14 items

Pancake batter

kimchi, chopped180 g

plain flour80 g

egg1 large

spring onion, thinly sliced2

cold water70 ml

kimchi juice30 ml

soy sauce5 ml

sesame oil5 ml

For frying

neutral oil15 ml

Dipping sauce

soy sauce15 ml

rice vinegar10 ml

sesame oil5 ml

toasted sesame seeds5 g

spring onion, finely sliced1

Tips

•Use well-fermented kimchi for the best tangy, savory flavor; mild fresh kimchi makes a flatter-tasting pancake.
•If your kimchi is very wet, squeeze it lightly before mixing so the batter does not become too loose.
•A smaller pan makes it easier for beginners to flip the pancake cleanly.
•This is best eaten immediately while the edges are still crisp.

Steps

1
Chop the kimchi into bite-size pieces, thinly slice the spring onions, and set a small nonstick or well-seasoned frying pan over medium-high heat so it gets properly hot before the batter goes in. A hot pan helps the pancake crisp instead of steaming.
180 g kimchi, chopped2 spring onion, thinly sliced
2
In a medium bowl, whisk together the plain flour, egg, cold water, kimchi juice, soy sauce, and sesame oil until just smooth. Fold in the chopped kimchi and sliced spring onion. The batter should be loose enough to spread but thick enough to hold the kimchi evenly; if it seems very stiff, add 1 teaspoon extra water.
80 g plain flour1 large egg70 ml cold water30 ml kimchi juice5 ml soy sauce5 ml sesame oil180 g kimchi, chopped2 spring onion, thinly sliced
3
In a small bowl, stir together the soy sauce, rice vinegar, sesame oil, toasted sesame seeds, and finely sliced spring onion for the dipping sauce. Set aside so the flavors meld while the pancake cooks.
15 ml soy sauce10 ml rice vinegar5 ml sesame oil5 g toasted sesame seeds1 spring onion, finely sliced
4
Add the neutral oil to the hot pan and swirl to coat. Pour in the batter and spread it into a roughly 18-20 cm round. Cook for 3-4 minutes over medium-high heat until the underside is deep golden brown and crisp at the edges. Reduce the heat slightly if it darkens too fast before setting.
15 ml neutral oil
5
Flip the pancake carefully with a wide spatula and cook for 3-4 minutes more until the second side is golden, the center feels set, and some kimchi edges are lightly caramelized. For extra crispness, press gently with the spatula during the last minute.
6
Slide the kimchijeon onto a board, rest for 1 minute so the crust stays crisp, then cut into wedges and serve immediately with the dipping sauce.

Origin & History

Kimchijeon is a classic Korean home-style pancake made by mixing kimchi into a simple flour batter and pan-frying it until crisp. It has long been a practical way to use ripe kimchi, and it remains a popular snack, side dish, and anju served with drinks.

korean kimchi pancake vegetarian pan-fried quick beginner

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Steps

Chop the kimchi into bite-size pieces, thinly slice the spring onions, and set a small nonstick or well-seasoned frying pan over medium-high heat so it gets properly hot before the batter goes in. A hot pan helps the pancake crisp instead of steaming.

180 g kimchi, chopped2 spring onion, thinly sliced

In a medium bowl, whisk together the plain flour, egg, cold water, kimchi juice, soy sauce, and sesame oil until just smooth. Fold in the chopped kimchi and sliced spring onion. The batter should be loose enough to spread but thick enough to hold the kimchi evenly; if it seems very stiff, add 1 teaspoon extra water.

80 g plain flour1 large egg70 ml cold water30 ml kimchi juice5 ml soy sauce5 ml sesame oil180 g kimchi, chopped2 spring onion, thinly sliced

In a small bowl, stir together the soy sauce, rice vinegar, sesame oil, toasted sesame seeds, and finely sliced spring onion for the dipping sauce. Set aside so the flavors meld while the pancake cooks.

15 ml soy sauce10 ml rice vinegar5 ml sesame oil5 g toasted sesame seeds1 spring onion, finely sliced

Add the neutral oil to the hot pan and swirl to coat. Pour in the batter and spread it into a roughly 18-20 cm round. Cook for 3-4 minutes over medium-high heat until the underside is deep golden brown and crisp at the edges. Reduce the heat slightly if it darkens too fast before setting.

15 ml neutral oil

Flip the pancake carefully with a wide spatula and cook for 3-4 minutes more until the second side is golden, the center feels set, and some kimchi edges are lightly caramelized. For extra crispness, press gently with the spatula during the last minute.

Slide the kimchijeon onto a board, rest for 1 minute so the crust stays crisp, then cut into wedges and serve immediately with the dipping sauce.