Crispy Korean pancakes with fermented kimchi
Kimchi Pancakes (Kimchi Jeon)
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Servings
2
2 large pancakes
Difficulty
Easy
Cost
Budget
$
Kimchi Pancakes (Kimchi Jeon)
Crispy Korean pancakes with fermented kimchi
★4.3(25)
Golden, crispy pancakes loaded with tangy aged kimchi and bound with a light flour batter. The perfect Korean bar snack or rainy-day comfort food.
10m
Prep Time
10m
Cook Time
20m
Total Time
2
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Kimchi jeon is what Koreans crave on rainy days, paired with a shot of makgeolli rice wine. The tangier and more fermented the kimchi, the better the pancake.
Korean food is all about bold, fermented, and deeply savory flavors. This recipe introduces those exciting tastes with a method that works in any home kitchen.
The flavors in this dish reflect centuries of culinary tradition, adapted for the modern home kitchen. What makes Kimchi Pancakes (Kimchi Jeon) special is the balance — every element serves a purpose, and the interplay between ingredients creates something greater than any single component. With the right technique and a few key ingredients, you can achieve restaurant-quality results at home.
Great appetizers set the tone for everything that follows. They should be bold enough to excite the palate but restrained enough to leave room for the main event. Focus on one or two strong flavors rather than trying to do too much, and your guests will be impressed.
Ingredients
- 1 cup chopped aged kimchi (with juice)
- 1/2 cup all-purpose flour
- 1/4 cup water or kimchi juice
- 1 egg
- 2 green onions, sliced
- 2 tbsp vegetable oil for frying
Instructions
- 1
Mix flour, egg, water (or kimchi juice), and a pinch of salt into a thin batter.
- 2
Fold in chopped kimchi and green onions.
- 3
Heat oil in a non-stick skillet over medium-high heat until shimmering.
- 4
Pour half the batter, spread into a thin circle, and cook 3-4 minutes until the bottom is deeply golden and crispy.
- 5
Flip and cook another 3 minutes. Slice into wedges and serve with a soy-vinegar dipping sauce.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Arrange on a platter for easy sharing at your next gathering
Substitutions
All-purpose flourKorean pancake mix (buchim garu)
Pre-seasoned and creates even crispier pancakes
KimchiSauerkraut + gochugaru
A Western approximation with similar fermented tang
Tips & Storage
Pro Tips
The more aged and sour the kimchi, the more flavorful the pancake will be.
Press the pancake down with a spatula while cooking for extra crispiness.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Re-crisp in a hot skillet with a little oil; avoid the microwave.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Presentation matters more for appetizers than almost any other course. A simple garnish of fresh herbs or a drizzle of good oil transforms the visual appeal.
Nutrition Facts
Per serving (95mg) · 2 servings
Calories240
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein8g
Carbohydrates10g
Fat30g
Fiber640mg
Sugar2g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use fresh kimchi?
- You can, but aged, sour kimchi provides much more flavor and tang.
- What dipping sauce goes with it?
- Mix soy sauce, rice vinegar, sesame oil, and a pinch of sugar.
- Can I make this ahead?
- Most components can be prepared up to a day ahead. Store separately and assemble just before serving for the best texture and presentation.
- How many should I plan per guest?
- For a cocktail-style event, plan 8 to 12 pieces per person across all appetizers. For a pre-dinner course, 3 to 5 pieces per person is usually sufficient.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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