Name: Kimchijeon (Kimchi Pancake) Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Korean
Ingredients: 1½ cups chopped well-fermented kimchi; ¼ cup kimchi juice; 1 cup all-purpose flour; ¼ cup rice flour (optional, for extra crispiness); ¾ cup cold water; 1 large egg (optional); 2 green onions, thinly sliced; 1 teaspoon sugar; ¼ teaspoon salt (adjust to taste); 2 tablespoons vegetable oil, for frying; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 teaspoon sesame oil; ½ teaspoon sesame seeds; 1 green onion, finely chopped; Pinch of red pepper flakes (optional)

Jump to Recipe· 4.2 from 70 reviews

If you’ve ever craved something crispy, flavorful, and downright addictive, you’re in for a real treat with this Kimchijeon (Kimchi Pancake) Recipe. It’s a beloved Korean dish that brings together the tangy bite of well-fermented kimchi with a golden, crunchy exterior and a soft, savory interior. Perfect as an appetizer or a snack, this recipe is incredibly simple yet bursting with complex flavors and textures that will make your taste buds sing. Trust me, once you try this Kimchijeon (Kimchi Pancake) Recipe, it might just become your new favorite comfort food to whip up whenever you want something quick and satisfying.

Ingredients You’ll Need

square image The image shows nine small clear glass bowls arranged in a neat grid on a white marbled surface. The top row has powdered white starch, chopped white onions, and a golden yellow liquid that looks like oil. The middle row contains white flour, bright green chopped scallions, and white granulated sugar. The bottom row holds a reddish mixture of chopped food, a clear liquid in a small glass measuring cup, and a light brown powder which looks like a seasoning. All items are spaced evenly and viewed from above. photo taken with an iphone --ar 4:5 --v 7

Preparing this Kimchijeon (Kimchi Pancake) Recipe requires just a handful of ingredients, each adding its own magic to the final dish. From the zingy fermented kimchi that delivers robust flavor, to the combination of flours that create the perfect crispness, every element plays an essential role.

Chopped well-fermented kimchi (1½ cups): This gives the pancake its signature tangy and spicy punch.
Kimchi juice (¼ cup): Adds moisture and extra depth of flavor to the batter.
All-purpose flour (1 cup): Acts as the base to hold everything together with a light texture.
Rice flour (¼ cup, optional): For an even crispier edge, adding a delightful crunch.
Cold water (¾ cup): Ensures the batter stays light and doesn’t become too dense.
Large egg (1, optional): Helps bind the ingredients while adding richness.
Thinly sliced green onions (2): Bring a fresh, mild onion flavor and vibrant color.
Sugar (1 teaspoon): Balances the sourness of the kimchi with a touch of sweetness.
Salt (¼ teaspoon, adjust to taste): Enhances all the other flavors in the mix.
Vegetable oil (2 tablespoons for frying): Essential for that perfectly golden, crispy crust.

How to Make Kimchijeon (Kimchi Pancake) Recipe

Step 1: Prepare the Batter

Start by mixing together the dry ingredients in a large bowl — all-purpose flour, rice flour if using, sugar, and salt. Then add cold water, kimchi juice, and the egg if you decide to use it. Whisk everything until you get a smooth, slightly runny batter that’s ready to hold all the delicious bits together.

Step 2: Fold in Kimchi and Green Onions

Gently fold in the chopped, well-fermented kimchi and thinly sliced green onions into the batter. These add both texture and bursts of flavor throughout each bite, so be generous but careful not to overmix and deflate the batter.

Step 3: Heat the Pan and Oil

Heat a nonstick skillet over medium-high heat and add 1 tablespoon of vegetable oil. The pan needs to be hot to create that irresistible golden crust without soaking up too much oil.

Step 4: Cook the Pancake

Pour half the batter into the pan, spreading it out evenly into a thin circle. Let it cook undisturbed for 3 to 4 minutes until the underside turns beautifully golden and crispy. Don’t rush this step — patience here leads to ultimate deliciousness.

Step 5: Flip and Finish Cooking

Carefully flip the pancake, adding the remaining tablespoon of oil around the edges if the pan looks dry. Cook for another 3 to 4 minutes until the other side is equally crisp and cooked through. Repeat the same process with the remaining batter if you’re making two pancakes.

Step 6: Prepare the Dipping Sauce

While your Kimchijeon cooks, mix together soy sauce, rice vinegar, sesame oil, sesame seeds, finely chopped green onion, and a pinch of red pepper flakes in a small bowl. This sauce perfectly complements the pancake’s spicy, tangy flavors with a savory, tangy kick.

How to Serve Kimchijeon (Kimchi Pancake) Recipe

square image A large, round, bright red-orange pancake with visible charred spots on the surface sits on a white plate on a white marbled background. The pancake has three visible layers of texture: the main base, which is dense and slightly uneven with bits of green and white mixed in; the charred black spots scattered across the surface; and small green pieces sprinkled on top that add a pop of color. A pair of metal chopsticks held by a woman's hand is lifting a single triangular slice from the pancake, showing its thinness and slightly crispy edges. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Serve your Kimchijeon hot, sprinkled with a few extra sesame seeds or some thinly sliced green onions for a pop of freshness and color. A drizzle of more sesame oil can also add a wonderful nutty aroma that completes the presentation.

Side Dishes

This Korean pancake pairs wonderfully with light sides like a crisp cucumber salad or pickled radishes to balance the richness. For a heartier meal, serve alongside Korean-style stews or soups, which make the perfect cozy complement.

Creative Ways to Present

Try cutting the pancake into bite-sized squares or wedges for easy sharing at a casual get-together or party. You can also stack smaller pancakes separated by lettuce leaves for a fun, hand-held Korean wrap experience that’s as tasty as it is pretty.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, wrap them tightly in plastic wrap or place in an airtight container and refrigerate for up to two days. The pancakes do lose a bit of their crispness but remain delicious when reheated properly.

Freezing

To freeze, cool the pancakes completely, then separate each with parchment paper and place them in a freezer-safe bag or container. They’ll stay fresh for up to one month, ready for you to enjoy whenever a kimchi craving strikes.

Reheating

Reheat your frozen or refrigerated Kimchijeon in a skillet over medium heat with a touch of oil to bring back that golden crisp. Avoid microwaving if possible as it tends to make the pancake soggy instead of crunchy.

FAQs

Can I use fresh kimchi or does it have to be well-fermented?

Well-fermented kimchi is best as it provides that deep tang and robust flavor essential for Kimchijeon. Fresh kimchi can be used, but the pancake may taste milder and less complex.

Is it necessary to use rice flour in the batter?

Rice flour is optional but highly recommended for extra crunchiness. If you don’t have it, all-purpose flour alone still works well and yields a tasty pancake.

Can I add meat or seafood to this recipe?

Absolutely! Adding sliced pork belly, shrimp, or squid can turn this light pancake into a heartier meal. Just fold in your choice of protein with the kimchi and green onions before cooking.

How spicy will this pancake be?

The spice level depends on the kimchi you use. Since kimchi is naturally spicy, the pancake usually has a nice, mild heat that’s not overwhelming, perfect for most palates.

What is the best way to serve Kimchijeon?

Kimchijeon should be served immediately while it’s still hot and crispy, accompanied by the savory dipping sauce for the best taste and texture experience.

Final Thoughts

Making this Kimchijeon (Kimchi Pancake) Recipe is such a joy because it’s quick, flavorful, and incredibly satisfying. Whether you’re new to Korean cuisine or a seasoned fan, this dish never fails to impress with its perfect balance of crispy and tender, spicy and savory. So grab your kimchi and get ready to fry up a pancake that feels like a warm hug from Korean comfort food tradition. I promise, once you try it, you’ll want to make it again and again!