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    Home » Kimchi dishes

    Kimchijeon (Kimchi Pancake)

    Published 05/09/2020. Updated 03/08/2021

    Jump to Recipe

    This post contains affiliate links. I earn a commission if you make purchases through those links. See my disclosure policy.

    This crispy flavor-packed kimchi pancakes are super easy to make with a few basic ingredients as long as you have some kimchi.

    DSC0780 2 - Kimchijeon (Kimchi Pancake)

    Kimchijeon, or kimchi jeon (김치전), is a type of Korean savory pancake that’s made with kimchi.It’s also called kimchi buchimgae (김치부침개). Enjoy these deliciously crispy kimchi pancakes as a snack, appetizer, or a light meal!

    If you have nicely fermented kimchi and some flour, you can 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 absolutely necessary.

    Kimchi for pancakes

    I’ve said many times on this blog that ripe, well-fermented kimchi is always the best to cook with. No exception for this kimchi pancake recipe! Napa cabbage kimchi is standard for kimchi pancakes, but you can also use radish kimchi (kkakdugi or chonggak kimchi).

    Simply use vegan kimchi for vegan kimchi pancakes.

    DSC1008 3 - Kimchijeon (Kimchi Pancake)

    Kimchi pancake batter

    All-purpose flour is all you need! You can add some sweet rice powder or corn/potato starch, if available, to give it a little bit of crispy, slightly chewy texture. Of course, buchim garu (부침가루, Korean pancake premix) is always good for any Korean savory pancakes.

    The addition of some juice/liquid from the kimchi is the key. It gives the pancake batter its distinct flavor and a nice orange hue.

    For a slightly spicier kimchi pancake, I like to add a spoonful of gochujang (Korean red chili pepper paste) to the batter. Gochujang is especially good if your kimchi doesn’t have much liquid because it adds extra umami. Gochugaru (Korean red chili pepper flakes) works too if you just want a spicy kick.

    If you use gochujang and/or kimchi liquid, the pancakes will be very well seasoned so you don’t really need a dipping sauce. That will also be the case if you used buchim garu, which is seasoned. But, a dipping sauce recipe is provided here in the recipe below.

    DSC0836 01 2 - Kimchijeon (Kimchi Pancake)

    Variations

    Minced or thinly sliced pork is commonly added to kimchijeon. No surprise there because kimchi and pork are a winning combo in Korean cooking.

    I sometimes add some squid strips. The chewy squid lends a nice textural contrast to the crunchy kimchi.Canned tuna is also a great addition to kimchi pancakes. Squeeze out the liquid from tuna, if using.

    You can make 2 to 3 large pancakes with this kimchi pancake recipe, or 5 to 6 small ones instead. The smaller the pancakes are, the easier it is to flip. For best results, kimchijeon should be made thin.

    Tips for making kimchi pancakes:

    1. Use well fermented sour kimchi
    2. Use juice/liquid from kimchi if at all possible.
    3. Use icy cold water.
    4. The batter should be thin enough to flow easily from a spoon.
    5. Spread the batter thin when pan frying.
    6. Use a generous amount of oil.
    7. Increase the heat a little to crisp up the pancakes at the end of pan-frying.

    More Korean savory pancakes recipes

    Haemul Pajeon (Scallion seafood pancakes)
    Nokdujeon (savory mung bean pancakes)
    Gamjajeon (potato pancakes)
    Hobak buchim (zucchini pancakes)
    Buchujeon (garlic chives pancakes)

    DSC 4960 2 - Kimchijeon (Kimchi Pancake)

    For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    DSC0780 2 350x350 - Kimchijeon (Kimchi Pancake)

    Kimchijeon (kimchi pancakes)

    4.33 from 109 votes
    Appetizer, Snack
    Prep Time: 10 minutes
    Cook Time: 12 minutes
    Servings: 3
    Print Recipe

    Ingredients

    • 1 cup thinly sliced fully-fermented kimchi
    • 1 to 2 scallions Two if thin and small
    • 1/4 medium onion
    • 3 ounces minced pork, canned tuna (without the liquid), or squid cut into small strips - optional
    • cooking oil with high smoke point for pan frying

    Batter

    • 1 1/4 cups all-purpose flour or buchimgaru (Korean pancake premix) or Swap 1/4 cup of all-purpose flour with sweet rice flour or corn/potato starch
    • 2 to 3 tablespoons juice/liquid from kimchi See note on water below
    • 1 or 2 teaspoons gochujang (Korean chili pepper paste) or gochugaru - optional
    • 1 lightly beaten egg - optional
    • 1 cup icy cold water Use more water if juice/liquid from kimchi is unavailable and not using an egg. Flour to liquid should be about 1:1 ratio in total.

    Optional Dipping Sauce (Combine all the ingredients)

    • 1 tablespoon soy sauce
    • 1 teaspoon vinegar
    • 1 tablespoon water
    • 1/2 teaspoon sugar
    • pinch of black pepper

    Instructions

    • Thinly slice the kimchi, about 1/2-inch thick. Cut the scallions into about 2-inch pieces. If the white part is thick, cut in half lengthwise. Thinly slice the onion.
      DSC0743 640x427 - Kimchijeon (Kimchi Pancake)
    • In a large bowl, combine the flour (or pancake mix) with the liquid from kimchi, the optional gochujang/gochugaru and egg, and water, a little bite at a time. Start with dissolving the gochujang with water, and mix everything together. Do not over mix.
      DSC0749 640x427 - Kimchijeon (Kimchi Pancake)
    • Add a little more water if the batter is too thick. The batter should flow easily from a spoon.
      DSC0755 640x427 - Kimchijeon (Kimchi Pancake)
    • Stir in the kimchi, scallions, onion and the optional protein of your choice.
      DSC0766 640x427 - Kimchijeon (Kimchi Pancake)
    • 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. Turn it over, and add more oil to the sides of the pan. Gently swirl the pan to distribute the oil under the pancakes. Press the pancake down with a spatula. Cook until the other side is nicely browned and crispy, 2 to 3 minutes.
      DSC0775 2 640x427 - Kimchijeon (Kimchi Pancake)
    • Repeat the process until there is no remaining batter. Serve hot with a dipping sauce, if desired.

    Notes

    Tips for making kimchi pancakes:
    1. Use juice/liquid from kimchi if at all possible.
    2. Use icy cold water.
    3. The batter should be thin enough to flow easily from a spoon.
    4. Spread the batter thin when pan frying.
    5. Use a generous amount of oil.
    6. Increase the heat a little to crisp up the pancakes at the end of pan-frying.

     

    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

    This kimchi pancake recipe was originally posted in February 2010. I’ve updated it here with new photos, more information and minor changes to the recipe.

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    Reader Interactions

    Comments

    1. Hannah says

      March 19, 2021 at 9:47 pm

      5 stars
      Finally a recipe that get crispy crispy kimchi pancakes! Do not skip the starch, really makes a difference.

      Reply
    2. Teak says

      February 21, 2021 at 3:22 pm

      5 stars
      I make this all the time! I threw in some scrap veggies and it was just as delicious! I also make it vegan, by using vegan egg. Thanks for taking the time to post this recipe!

      Reply
    3. Selene Sun says

      February 21, 2021 at 1:31 pm

      How come when I add the flour to make the pancake mix there are small balls of dried flour? Is there a way to prevent this from happening? I don’t want to be eating raw flour.

      Reply
      • Hyosun says

        February 22, 2021 at 10:55 am

        Maybe you’re not breaking them as you stir or not enough water. A little bit of lumps are fine. The done stay dry when cooked.

        Reply
    4. Lizzy says

      January 27, 2021 at 7:01 am

      5 stars
      So good – thank you!

      Reply
    5. Janet says

      January 08, 2021 at 8:00 pm

      5 stars
      I made this numerous times during Covid as a mid day snack for my kids during their distance learning school breaks. My entire family loved it. Delicious!

      Reply
      • Hyosun says

        January 15, 2021 at 12:13 am

        Awesome! Glad your family has been enjoying this during this difficult time. Stay safe!

        Reply
    6. QQ says

      December 12, 2020 at 5:07 am

      5 stars
      Tastes really great! Had to add approximately a third cup more water to thin out the batter.

      Reply
    7. Yolanda Martinez says

      December 05, 2020 at 11:11 am

      5 stars
      Gracias ,me encanto y a mi familia también

      Reply
    8. Joseph says

      December 02, 2020 at 1:11 pm

      5 stars
      Thank you. I love your site.

      Reply
    9. Erica says

      November 30, 2020 at 5:22 am

      Hi was wondering if you can refrigerate left over kimchi pancakes? Kids would like to take to school? Also these taste amazing

      Reply
      • Hyosun says

        November 30, 2020 at 8:47 pm

        Yes you can, and reheat them in a pan. That’s awesome they want to do that, but I guess they will be eating them cold then. I’m sure still good.

        Reply
    10. bb says

      August 23, 2020 at 9:48 am

      5 stars
      delicious!

      Reply
    11. Norma Wingo says

      March 11, 2020 at 8:24 pm

      5 stars
      Just simply wonderful, I never made jeon with gochujeong, nice spicy flavor and so much better with rice flour too.

      Reply
      • Hyosun says

        March 14, 2020 at 10:48 pm

        Happy to hear you liked it. Thanks for letting me know.

        Reply
    12. Ying says

      September 30, 2019 at 3:02 am

      4 stars
      Hi Hyosun, I have been a long time lurker on your site, and have tried many of your recipes. Recently, I have been trying to make kimchi jeon, but with CJ’s pancake mix (which includes rice flour). The first time I made this, I omitted the egg, but it did not hold together well and I had a hard time flipping. The 2nd time round, I included the egg and while the flavour was good, the batter did not crisp up and the exterior is a little puffy, like an omelette or Western pancake, perhaps due to the egg. Is this normal, and how can I avoid the puffiness?

      Reply
      • Hyosun says

        November 15, 2020 at 8:43 pm

        Did you flip when the bottom was nicely golden brown? Try making it smaller for easier flipping next time. Also, did you spread the batter thin? I sometimes use an egg, but it doesn’t puff up like that. Slight puffiness will subside once it’s cooled down.

        Reply
    13. Hana says

      March 09, 2019 at 9:59 pm

      Hi,

      Would I be able to make this ahead of time and freeze it and thaw/heat up prior to eating, or is this something that shouldn’t be frozen?

      Thank you!

      Reply
      • Hyosun says

        March 16, 2019 at 12:46 am

        It should be okay to freeze.

        Reply
    14. Bella says

      November 14, 2018 at 12:52 am

      What flour can I use instead of normal flour if I want to make it gf? Can I use rice flour?

      Reply
    15. Jessica says

      October 30, 2016 at 6:35 pm

      Is it possible to make this ahead of time n then toast it prior to eating? Thanks!

      Reply
      • Hyosun says

        November 03, 2016 at 11:22 pm

        Yes, you can heat it up in a pan over low heat (or toast it). You don’t need to use more oil.

        Reply
      • Amelia says

        September 03, 2019 at 2:02 pm

        3 stars
        I love your recipes so much! I keep making this recipe and it’s so delicious! But, I think I’m doing something wrong – my kimchijeon always have a mushy texture inside. How can I get them more chewy? Could you tell me what the consistency of the batter should be? Thanks so much. Because of you I cook Korean food at home for my family. I live in a small town and there are no Korean restaurants.

        Reply
        • Hyosun says

          September 03, 2019 at 11:25 pm

          Can you tell me what you use for the batter? Also, it can happen if your pancake batter is not thin enough or not spread thinly. As the recipe says, try spreading the batter into a thin round.

          Reply
    16. Jennifer says

      March 16, 2014 at 9:28 pm

      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 !!

      Reply
      • Hyosun Ro says

        March 16, 2014 at 9:39 pm

        Aww that’s nice! I’m proud of you too. Thanks for the nice comments!!

        Reply
    17. Angie Hong says

      July 06, 2013 at 5:15 pm

      Can you make this batter ahead of time?

      Reply
      • Hyosun Ro says

        July 10, 2013 at 2:00 am

        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!

        Reply
    18. Bee Magazyn says

      November 09, 2012 at 12:05 am

      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!

      Reply
      • Hyosun Ro says

        November 09, 2012 at 12:12 am

        Thank you, Bee!

        Reply
      • Anonymous says

        March 12, 2013 at 11:55 pm

        I just purchased some fresh-made kimchi from a restaurant. How long does kimchi takes to be fully fermented?

        Reply
      • Hyosun Ro says

        March 14, 2013 at 5:47 pm

        If you kept it out at room temperature for a day or two, it will take a couple of weeks in the fridge. Thanks.

        Reply
    19. Anonymous says

      March 20, 2012 at 11:51 pm

      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!

      Courtney

      Reply
      • Hyosun Ro says

        March 21, 2012 at 12:06 am

        Thanks! Mochico is fine, which is sweet rice. Rice flour should be okay as well. Enjoy!

        Reply
    20. Hyosun Ro says

      December 19, 2011 at 7:19 pm

      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!

      Reply
    21. Molly Patton says

      December 19, 2011 at 6:39 pm

      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.

      Reply
    22. Anonymous says

      January 07, 2011 at 4:44 am

      Hello Hyosun. I have tried a few recipes for Kimchi Jeon and I have found yours to be the best so far! Thanks!

      Reply
    23. Anonymous says

      April 07, 2010 at 4:59 am

      너무 맛있개 해노셨어요 🙂

      Reply
    24. Hyosun Ro says

      March 28, 2010 at 1:44 am

      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.

      Reply
    25. Patricia says

      March 28, 2010 at 12:29 am

      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.

      Reply
    26. Hyosun Ro says

      March 15, 2010 at 1:49 pm

      Thanks for visiting! Hope you try it. It’s really easy.

      Reply
    27. Helen says

      March 12, 2010 at 1:42 am

      This looks great! I will definitely try this!

      Reply

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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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