Kimchijeon (Kimchi Pancake)

kimchijeon recipe
Another major snowstorm (Blizzard of 2010) is paralyzing many states along the East Coast of the U.S. I have already been snowed in for a few days, and it does not seem like it will end anytime soon. So since there is nothing I can do about it, I decided to enjoy it by staying warm inside and doing the things I enjoy. Cooking is on the top of the list. I’ve been making and eating so much food that it’s almost embarrassing to talk about. But my poor husband who’s been out shoveling the never ending amount of snow appreciated all the food I made.

On a rainy or cold snow day, Koreans like to make some sort of jeon (savory pancakes) for a snack, and kimchi jeon is a popular choice. So this was one of many things I made in last few days. I had previously posted this kimchi jeon recipe as a supplement to the seafood scallion pancake recipe, but I decided that this popular Korean snack/appetizer deserved its own spotlight.

kimchijeon recipe

If you have nicely fermented kimchi and a bag of flour, you could make this popular snack in no time. The flavor packed sour kimchi does a wonder when it’s fried in a simple batter. Everything else is nice to have, but not necessary. Here, I added sweet rice powder to give a little bit of elastic texture to the pancakes. The juice from the kimchi is a must. It gives the batter the flavor and a nice orange hue. The chewy squid lends a nice textural contrast to the crunchy kimchi. For a little spicier kick, add a spoonful of gochujang (Korean red chili pepper paste). Enjoy it as a snack, appetizer, or a light meal– it will be a delicious treat! 

  1. 1 cup thinly sliced kimchi (fully fermented)
  2. 2 scallions, roughly chopped
  3. 1/4 medium onion, thinly sliced
  4. 80 grams squid, cut into small strips
  5. 1 cup flour (or pre-made Korean pancake mix)
  6. 1/4 cup sweet rice powder (or use more pancake mix or flour)
  7. 1 tablespoon gochujang (Korean red chili pepper paste)
  8. 1/4 cup juice from kimchi
  9. 1 lightly beaten egg
  10. 1 cup icy cold water (use more water if juice from kimchi is not available)
  11. Vegetable or canola oil for pan frying
  1. 1 tablespoon soy sauce
  2. 1 teaspoon vinegar
  3. 1 tablespoon water
  4. 1/2 teaspoon sugar
  5. pinch of black pepper
  6. pinch of red pepper flakes (gochugaru)
  1. Prepare all the ingredients before making the batter.
  2. In a large bowl, mix the flour (or pancake mix) with the next 5 ingredients. Do not over mix. Mix in all other ingredients.
  3. 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.  Reduce the heat to medium low if the pancake browns too quickly. Turn it over, adding more oil, and press it down with a spatula. Cook until the other side is light golden brown, about 3 minutes.
  4. Repeat the process until there is no remaining batter. Serve hot with a dipping sauce, if desired.
Korean Bapsang

Leave a Comment



  1. This looks great! I will definitely try this!
  2. Thanks for visiting! Hope you try it. It's really easy.
  3. Thank you for posting the delicious kimchi pancake recipe. We just finished eating them. I look forward to trying some of the others on your blog.
  4. You're welcome! I am glad you liked it. Please let me know how they turn out if you try some of the others. Thank you for visiting and trying my recipes.
  5. Anonymous says:
    너무 맛있개 해노셨어요 :)
  6. Anonymous says:
    Hello Hyosun. I have tried a few recipes for Kimchi Jeon and I have found yours to be the best so far! Thanks!
  7. Hyosun this was simple and absolutely delicious. I had a jar of kimchee to use up and I stumbled across your blog. I plan to be back to try out a lot of your other recipes as well. I may not be Korean or even been to Korea but there is something so delicious and comforting about Korean food.
  8. Thank you, Molly! I am so happy to hear you liked it. There are many recipes you can make with that old kimchi. Look forward to hearing more about your Korean cooking!
  9. Anonymous says:
    Mrs. Ro, your recipes look delicious. Should I use the frozen rice flour in the kimchi jeon recipe (the type used for making songpyeon) or the rice flour that is just found in a box or bag on the store shelf? (I usually use Mochiko brand when I need sweet rice flour.) Thanks for your advice!

  10. Kimchi jeon is one of my favorite Korean snacks. I tried this recipe and the pancakes came out great! I put it on my blog as well, so your recipe is now available in Polish :-) Thank you, Hyosun, and best regards!
  11. Can you make this batter ahead of time?
    • Angie - Sorry for the late reply! I wouldn't recommend it. Too much gluten would develop over time, and the resulting pancake could turn out sticky not crispy. It's best made right before cooking. Enjoy!
  12. Your recipes are perfect! Just like my mom's cooking :) She is very proud of me now because I used to not be able to make bap, haha! 감사합니다 !!
  13. Is it possible to make this ahead of time n then toast it prior to eating? Thanks!