This crispy flavor-packed kimchi pancakes are super easy to make with a few basic ingredients as long as you have some kimchi.
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.
Kimchi pancake batter
All-purpose flour (or gluten free 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. It’s a staple in Korean homes.
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 little bit 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.
Variations
Minced or thinly sliced pork is commonly added to kimchi pancakes. 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.
Watch how to make kimchijeon
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)
For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.
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.
- 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.
- Add a little more water if the batter is too thick. The batter should flow easily from a spoon.
- Stir in the kimchi, scallions, onion and the optional protein of your choice.
- 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.
- Repeat the process until there is no remaining batter. Serve hot with a dipping sauce, if desired.
Notes
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.
Theresa M. says
Thank you so much for this recipe! It was so easy to follow! We loved them, I just have to work on getting them a little crunchier. I used the flour/rice flour combo, but I definitely want to try the mix. 🙂
Hannah says
Finally a recipe that get crispy crispy kimchi pancakes! Do not skip the starch, really makes a difference.
Teak says
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!
Selene Sun says
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.
Hyosun says
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.
Lizzy says
So good – thank you!
Janet says
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!
Hyosun says
Awesome! Glad your family has been enjoying this during this difficult time. Stay safe!
QQ says
Tastes really great! Had to add approximately a third cup more water to thin out the batter.
Yolanda Martinez says
Gracias ,me encanto y a mi familia también
Jazmin C. Wilson says
Tried these today! Very good.
Joseph says
Thank you. I love your site.
Erica says
Hi was wondering if you can refrigerate left over kimchi pancakes? Kids would like to take to school? Also these taste amazing
Hyosun says
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.
bb says
delicious!
Norma Wingo says
Just simply wonderful, I never made jeon with gochujeong, nice spicy flavor and so much better with rice flour too.
Hyosun says
Happy to hear you liked it. Thanks for letting me know.
Ying says
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?
Hyosun says
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.
Hana says
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!
Hyosun says
It should be okay to freeze.
Bella says
What flour can I use instead of normal flour if I want to make it gf? Can I use rice flour?
Jessica says
Is it possible to make this ahead of time n then toast it prior to eating? Thanks!
Hyosun says
Yes, you can heat it up in a pan over low heat (or toast it). You don’t need to use more oil.
Amelia says
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.
Hyosun says
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.
Jennifer says
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 !!
Hyosun Ro says
Aww that’s nice! I’m proud of you too. Thanks for the nice comments!!
Angie Hong says
Can you make this batter ahead of time?
Hyosun Ro says
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!
Bee Magazyn says
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!
Hyosun Ro says
Thank you, Bee!
Anonymous says
I just purchased some fresh-made kimchi from a restaurant. How long does kimchi takes to be fully fermented?
Hyosun Ro says
If you kept it out at room temperature for a day or two, it will take a couple of weeks in the fridge. Thanks.
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!
Courtney
Hyosun Ro says
Thanks! Mochico is fine, which is sweet rice. Rice flour should be okay as well. Enjoy!
Hyosun Ro says
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!
Molly Patton says
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.
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!
Anonymous says
너무 맛있개 해노셨어요 🙂
Hyosun Ro says
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.
Patricia says
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.
Hyosun Ro says
Thanks for visiting! Hope you try it. It’s really easy.
Helen says
This looks great! I will definitely try this!