Why You’ll Love Kimchi Pancake Recipe
Kimchijeon is the kind of recipe that delivers big flavor with very little effort. The kimchi adds a delicious balance of spice, tanginess, and depth, while the pancake cooks up crisp on the outside and tender inside.
You’ll also love how quickly it comes together. In under 20 minutes, you can have a hot, homemade pancake on the table with a flavorful dipping sauce ready to go.
It is also very flexible. You can enjoy it as an appetizer, side dish, light meal, or late-night snack. The ingredients are simple, and the method is easy enough for beginners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the pancake:
- 1 cup Korean pancake mix
- 1/2 teaspoon kosher salt
- 3/4 cup water
- 1 large egg, beaten
- 2 tablespoons kimchi juice
- 1 cup kimchi, roughly chopped
- 2 stalks scallions, finely chopped
- 2 tablespoons vegetable oil
- shredded nori sheet for topping (optional)
For the dipping sauce:
- 2 tablespoons soy sauce
- 2 tablespoons water
- 2 tablespoons rice vinegar
- 1 red or green Thai chili, finely chopped (optional)
- 1/2 stalk scallion, finely chopped
Directions
Make the dipping sauce first by combining the soy sauce, water, rice vinegar, chopped chili if using, and scallion in a small bowl. Stir well and set it aside so the flavors can mingle while the pancakes cook.
In a mixing bowl, sift together the Korean pancake mix and kosher salt. Slowly pour in the water while whisking continuously until the batter becomes smooth and free of lumps.
Add the beaten egg and kimchi juice to the batter and stir until fully combined. Fold in the chopped kimchi and finely chopped scallions so they are evenly distributed throughout the mixture.
Heat a large frying pan over medium-high heat. Add the vegetable oil and swirl it around the pan to coat the bottom evenly.
Pour a ladleful of batter into the pan. Gently move the pan in a circular motion so the batter spreads into a round pancake.
Cook the pancake on one side for about 30 seconds, then reduce the heat to medium-low. Continue cooking for 2 to 3 minutes, pressing lightly a couple of times with a spatula, until the bottom is golden brown and crisp.
Flip the pancake carefully and cook the other side for about 1 minute.
Transfer the finished pancake to a plate and cut it into wedges. Repeat the process with the remaining batter.
Serve the kimchi pancakes hot with the dipping sauce on the side. Add shredded nori on top if desired.
Servings and timing
This recipe makes 2 servings.
The total time is 18 minutes, which includes preparing the batter, mixing the dipping sauce, and cooking the pancakes.
Preparation time is about 8 minutes.
Cook time is about 10 minutes.
Variations
You can add extra vegetables for more texture and flavor. Thinly sliced onions, shredded carrots, or chopped zucchini work well in the batter.
For a heartier version, mix in small pieces of cooked shrimp, squid, or pork. These additions pair especially well with the tangy kimchi.
If you want a spicier pancake, add extra kimchi juice or finely chopped fresh chili directly into the batter.
For a crispier texture, make the pancakes slightly thinner and avoid overcrowding the pan.
You can also make mini kimchi pancakes instead of large ones for an appetizer-style presentation.
Storage/Reheating
Store leftover kimchi pancakes in an airtight container in the refrigerator for up to 3 days.
To reheat, place them in a skillet over medium heat for a few minutes on each side until warmed through and crisp again. This is the best method for bringing back the texture.
You can also reheat them in an air fryer for a few minutes at a moderate temperature until hot and crisp.
Microwaving works in a pinch, but the pancakes will be softer and less crispy.
The dipping sauce can be stored separately in the refrigerator for up to 3 days. Stir it again before serving.
FAQs
What is kimchijeon?
Kimchijeon is a Korean savory pancake made with kimchi mixed into a simple batter. It is usually pan-fried until crisp and served with a dipping sauce.
Can I use regular flour instead of Korean pancake mix?
Yes, you can use regular flour if needed, though Korean pancake mix usually gives a more seasoned and crisp result. You may need to adjust the seasoning slightly.
Is kimchi pancake supposed to be crispy?
Yes, the outside should be nicely crisp while the inside stays tender. Cooking it in enough oil and not making it too thick helps create that texture.
Can I make this recipe without egg?
Yes, you can leave out the egg if needed. The texture may be slightly different, but the pancake can still hold together well if the batter is mixed properly.
What kind of kimchi is best for kimchijeon?
Well-fermented kimchi is usually best because it has a stronger, tangier flavor that makes the pancake more delicious and balanced.
Can I make the batter ahead of time?
It is best to make the batter shortly before cooking for the freshest texture. If needed, you can prepare it a little ahead and keep it in the refrigerator for a short time.
Why is my pancake falling apart?
This can happen if the batter is too thin or if you try to flip the pancake too early. Let the first side cook until it is set and golden before turning it.
Can I freeze kimchi pancakes?
Yes, you can freeze cooked pancakes after they cool completely. Place parchment paper between them and store them in a freezer-safe container or bag.
What can I serve with kimchi pancakes?
They are great with dipping sauce, rice, soup, or other Korean side dishes. They also work well as a snack on their own.
How do I make the pancake less spicy?
Use a milder kimchi or reduce the amount of kimchi juice in the batter. You can also skip the chili in the dipping sauce.
Conclusion
Kimchi Pancake – Kimchijeon is a quick, flavorful recipe that turns simple ingredients into a crispy and satisfying dish. With its bold kimchi flavor, easy preparation, and versatile serving options, it is a recipe worth keeping in regular rotation. Whether you serve it as a snack, appetizer, or light meal, this pancake is always a delicious choice.
