A delicious crispy kimchi pancake with a chewy texture and savory, tangy flavor! This easy 15-minute Kimchijeon is so good and simply made with minimal ingredients! If you love kimchi, you must try this because it's restaurant-quality!
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What is Kimchijeon?
Kimchi jeon 김치전 (aka "kimchi buchimgae") means "kimchi pancake" in Korean. It's a delicious pancake made of well-fermented kimchi, potato starch, wheat flour, spring onions, onion, garlic powder, sugar, and cold water.
The pancake mix is pan fried in oil until golden brown and served with a savory tangy dipping sauce. The exterior is crispy, and the inside is tender and chewy. The flavor profile of the pancake is a mix of savory and tangy with an oniony flavor!
Furthermore, kimchijeon originates from South Korea and is often served as an appetizer, side dish, main, or snack at many Korean restaurants. Koreans love to enjoy this savory pancake with an ice cold beer on rainy days because it's so comforting!
I've always been a big fan of savory pancakes especially this one because I love kimchi and it's a great way to get in your veggies. The best part about my recipe is that it's super easy to make and you don't need many ingredients to make it!
Ingredients & Substitutes
Please scroll down to below full recipe card for exact measurements.
Note: Your Asian grocery store should carry these ingredients. You may find some at your select grocery store or online, like on Amazon.
- Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil. Avoid olive oil, coconut oil or any heavy scented oils.
- Green onion: an optional garnish
Pancake batter
- Well-fermented Kimchi: To check if the kimchi is well-fermented, the napa cabbage will look redder in color and tender with little kimchi brine at the bottom. This means that the napa cabbage kimchi has gone through a long enough fermentation process absorbing the kimchi juice. However, fresh kimchi will look whiter in color, crunchier, and there will be more kimchi juice. If you're vegan, you can substitute with vegan Kimchi and the brand Pulmuone sells a vegan version.
- Green onions
- Onion: white onion or yellow cooking onion works! You could even substitute with red onion if you wish.
- Potato starch: or substitute with cornstarch, sweet rice flour, or tapioca starch. This ingredient makes the pancake crispy on the outside.
- All purpose flour: The gluten helps to bind the pancake together along with the liquid and creates a chewier texture.
- Garlic powder: I recommend using garlic powder for even taste distribution over minced garlic. However, if you only have minced garlic, use a couple of cloves.
- White granulated sugar: this helps to balance the salty flavors from the kimchi making it a delicious dish!
- Cold water: it's important to use cold water and not warm water. Warm water prematurely warms up the gluten in the flour mixture.
Expert Tips
- Use well-fermented kimchi for best taste. Well-fermented kimchi is very tender looking and red in color and less white in color.
- Finely chop the kimchi. This allows for even distribution of the batter ingredients.
- Don't skimp on the oil! This is needed for a crispy pancake.
- Use a non-stick pan for easy frying and clean up!
- Pour the oil around the edges after flipping, this allows the oil to reach more of the pancake.
- Use a plate to help you flip the pancake if you don't have a large spatula.
- Allow the pancake to get crispy and a bit charred. It really adds a nice flavor.
Instructions
Below are step-by-step instructions on how to make kimchijeon:
- On a cutting board, finely chop kimchi. Transfer to a large mixing bowl.
- To your large bowl of kimchi, add remaining pancake batter ingredients. Mix until it's combined. Do not over mix.
- Heat 2 tablespoons of vegetable oil in a large non-stick pan (around 10-11 inches wide) on medium heat. Swirl the hot oil around the pan and then pour in the batter. Evenly spread the batter out with a spatula into a thin pancake. (Alternatively, if you want to make smaller pancakes, scoop one cup of the batter to fry and reduce the frying time to 2-3 minutes per side).
- Fry until the bottom of the pancake is golden and crispy, about 3-4 minutes.
- Then loosen the sides with a spatula. When the pancake is ready to flip, you should be able to slide it around easily. Flip pancake over with the widest spatula you have or slide the pancake onto a plate and flip the pancake back into your pan. Pour remaining oil around the edges and fry on the other side until golden and crispy, another 3-4 minutes.
- Remove off heat. Transfer to a cutting board to slice or cut with clean kitchen scissors. Garnish with more green onions and enjoy!
Storage
- Leftovers will last up to 2-3 days stored in an airtight container in the fridge. To reheat, pan fry on the stovetop in more oil, microwave for 2-3 minutes or reheat in the toaster oven or air fryer at 350 F until warm, about 5 minutes.
- Freezer-friendly? Kimchi pancake can be frozen for up to 3 months and stored in a freezer-safe bag after letting it cool down. If you made multiple pancakes, place parchment paper between the pancakes so they don't stick together. To reheat, reheat on the stovetop in a non-stick pan from frozen on medium heat.
Pairing Suggestions
Kimchijeon serves well with a carbonated drink like soda or beer and pairs well with other Korean side dishes like:
FAQ
Kimchi pancake can be made in advance and stored in an airtight container in the fridge for up to 4 days. To enjoy, reheat it in the microwave or in a pan on the stovetop on medium heat.
Yes! Replace the kimchi with vegan kimchi. The brand Pulmuone sells a vegan version at H-Mart or at most Korean grocers.
Yes, feel free to add seafood like chopped shrimp, calamari rings, tuna, thinly sliced chicken or pork, or diced extra-firm tofu into the pancake batter and cook the protein through.
Other recipes you may enjoy
📖 Recipe
Easy 15-min. Kimchijeon (Kimchi Pancake)
Ingredients
- 3 tablespoon vegetable oil or any neutral oil for frying
- 1 green onion finely chopped for optional garnish
Pancake Batter:
- 1 cup kimchi well fermented kind
- 2 green onions finely chopped
- 2 tablespoon onion finely diced
- ¼ cup potato starch or cornstarch/tapioca starch
- ¼ cup all purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon white granulated sugar
- ½ cup water very cold
Instructions
- On a cutting board, finely chop kimchi. Transfer to a large mixing bowl.
- To your large bowl of kimchi, add remaining pancake batter ingredients. Mix until it's combined. Do not over mix.
- Heat 2 tablespoons of vegetable oil in a large non-stick pan (around 10-11 inches wide) on medium heat. Swirl the hot oil around the pan and then pour in the batter. Evenly spread the batter out with a spatula into a thin pancake. (Alternatively, if you want to make smaller pancakes, scoop one cup of the batter to fry and reduce the frying time to 2-3 minutes per side).
- Fry until the bottom of the pancake is golden and crispy, about 3-4 minutes.
- Then loosen the sides with a spatula. When the pancake is ready to flip, you should be able to slide it around easily. Flip pancake over with the widest spatula you have or slide the pancake onto a plate and flip the pancake back into your pan. Pour remaining oil around the edges and fry on the other side until golden and crispy, another 3-4 minutes.
- Remove off heat. Transfer to a cutting board to slice or cut with clean kitchen scissors. Garnish with more green onions and enjoy!
Molly
This is one of my favourite kimchi pancake recipes! It’s perfectly crispy and chewy.