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!
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!
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