Kimchijeon. A delicious crispy kimchi pancake with a chewy texture and savory, tangy flavor! This easy 15-minute pancake is scrumptious. If you love kimchi, you must try this.
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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 dipping sauce. 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! This Korean food also originates from South Korea and served as an appetizer, side dish or snack at many Korean restaurants.
I've always been a big fan of savory pancakes and this pancake is a favorite of mine because I love all things kimchi! I've recipe tested this at least 5 times to get the chewy crispy texture right and I am finally share my version.
Ingredients
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.
Pancake batter
- Well-fermented Kimchi: To tell if the kimchi is well fermented is the napa cabbage will look redder in color and tender in texture 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. On the other hand, fresh kimchi will look whiter in color, the cabbage will be crunchier, and there will be more kimchi juice. If you're vegan, you can substitute with vegan Kimchi
- Green onions
- 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
- All purpose 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 water. Warm water prematurely warms up the gluten in the flour mixture.
Optional garnish
- Green onion: this is just for a garnish which can be omitted.
How to Make Kimchijeon
Finely Chop Kimchi
On a cutting board, finely chop kimchi. Transfer to a large mixing bowl.
Create Batter
To your large bowl of kimchi, add remaining pancake batter ingredients. Mix until it's combined. Do not overmix.
Fry Pancake Batter
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 Golden & Crispy
Fry until the bottom of the pancake is golden and crispy, about 3-4 minutes.
Flip Over
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.
Slice & Enjoy
Remove off heat. Transfer to a cutting board to slice or cut with clean kitchen scissors. Enjoy! Garnish with more green onions (optional).
Storage & Reheating
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.
Expert Tips
- 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.
- 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.
FAQ
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!
- Korean Zucchini Pancakes
- Buchujeon (Korean Garlic Chive Pancakes)
- Korean Braised Potatoes
- Japchae
- Korean Mayak Eggs
📖 Recipe
Easy 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 large non-stick pan (about 10-11 inches wide) 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. 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!
Molly
This is one of my favourite kimchi pancake recipes! It’s perfectly crispy and chewy.