Kimchijeon (Kimchi Pancake). A delicious crispy kimchi pancake with a chewy texture and savory, tangy flavor! Ready in 15 minutes.
This easy 15-minute kimchijeon recipe is absolutely scrumptious. If you love kimchi, you must try this Korean savory pancake! A great addition as an appetizer, side dish or a great snack.
I've always been a big fan of savory pancakes. This Korean kimchi pancake is definitely a personal favorite of mine because I love all things kimchi! It's also got an incredible texture where the exterior is crispy, and the inside is tender and chewy. The flavor profile is a mix of savory and tangy with that oniony flavor!
What is Kimchijeon?
Kimchi jeon 김치전 (aka kimchi buchimgae) is the Korean name for kimchi pancake. This Korean food originates from South Korea. It's commonly served with beer as a late night snack at a Korean restaurant.
It's a savory hearty pancake made of a simple batter. My kimchi pancake recipe consists of well-fermented kimchi, potato starch, wheat flour, spring onions, onion, garlic powder, sugar, and cold water. The Korean pancake mix is pan fried in a generous amount of oil until golden brown on both sides. Sometimes it's served with a dipping sauce.
Every Korean family has their own version of kimchijeon. Some recipes incorporate kimchi juice or kimchi brine.
Easy Recipe
These crispy kimchi pancakes are the quickest things to make in Korean cooking! It requires minimal ingredients. Also, it only takes 8 minutes to pan fry. It's one of my favorite dishes to make on a rainy day as it's pure comfort food.
Ingredients
You’ll need the below ingredients for this crispy kimchijeon. 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.
- Vegetable oil, or any 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.
Pancake batter
- Kimchi: well fermented kind. A great way to tell if the kimchi is well fermented is by looking for little kimchi liquid at the base of your jar. Also, the napa cabbage in the kimchi will look redder in color and tender in texture. This means that the napa cabbage kimchi has gone through a long enough fermentation process. In terms of taste, well fermented means sour kimchi. On the other hand, fresh kimchi will look whiter in color, the cabbage will be crunchier, and there will be more kimchi juice.
- You can also use your own homemade kimchi for this dish! Your own kimchi will probably taste even better in this dish!
- If you're vegan, you can make vegan kimchi pancakes by replacing normal kimchi with store-bought vegan kimchi (the brand Pulmuone carries a delicious version!). The vegan version does not contain fish sauce, shrimp paste or animal products. The vegan version of kimchijeon is just as delicious!
Other pancake batter ingredients:
- Green onions: this offers a lovely color to the pancake as well as a delicious oniony flavor!
- Onion: white onion is a key ingredient, and I would not suggest skipping it. It offers a sweet taste to the pancake.
- Potato starch, or cornstarch: or substitute with sweet rice flour, or tapioca starch. This ingredient makes the pancake crispy on the outside, unlike all-purpose wheat flour.
- All purpose flour: This is wheat flour. The gluten development in this flour helps to bind the pancake together along with the liquid.
- Garlic powder: I prefer 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. Warm water prematurely warms up the gluten in the flour mixture. Room temperature water is fine but go with cold water for best results.
Optional garnish:
- Green onion: this is just for a garnish which can be omitted.
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 overmix.
In a 10 or 11-inch non-stick pan on medium heat, add 2 tablespoons of oil. Once oil is hot, swirl it around and pour in the batter. Evenly spread the batter out with a spatula.
Note: this makes one large pancake. 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. Enjoy! Garnish with more green onions (optional).
Storage
Leftover pancakes 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.
FAQ
Can I make this Kimchijeon vegan?
Yes! Replace the kimchi with vegan kimchi. The brand Pulmuone sells a vegan version at H-Mart or at most Korean grocers.
Other Korean recipes you may enjoy!
If you enjoyed these Korean traditional pancakes, you may like these other recipes:
- Korean Zucchini Pancakes
- Buchujeon (Korean Garlic Chive Pancakes)
- Korean Braised Potatoes
- Japchae
- Korean Mayak Eggs
The Best 15-min. Kimchijeon (Kimchi Pancake)
Ingredients
- 3 tablespoon vegetable oil or any neutral oil for cooking
Pancake Batter:
- 180 grams kimchi finely chopped (use well fermented kind)
- 2 green onions finely chopped
- 2 tablespoon onion finely diced
- ¼ cup potato starch or sub with cornstarch, tapioca starch or rice flour
- ¼ cup all purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon white granulated sugar
- ½ cup water cold (not warm)
Optional garnish:
- 1 green onion finely chopped
Instructions
- In a large bowl, combine Pancake batter ingredients as listed above. Mix until it's combined. Do not overmix.
- In a 10 or 11-inch non-stick pan on medium heat, add 2 tablespoons of oil. Once oil is hot, swirl it around and then pour in the batter. Evenly spread the batter out into a flat pancake with a spatula. Note: this makes one large pancake. 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. Slice on a cutting board or with clean kitchen scissors. Garnish with more green onions (optional). Enjoy!
Did you enjoy my recipe?