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Kimchi Pancake – Kimchijeon

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Crispy and savory Korean kimchi pancakes packed with tangy flavor and a hint of spice, served with a simple dipping sauce.

Ingredients

  • 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)
  • 2 tablespoons soy sauce
  • 2 tablespoons water (for dipping sauce)
  • 2 tablespoons rice vinegar
  • 1 red or green Thai chili (finely chopped, optional)
  • 1/2 stalk scallion (finely chopped, for dipping sauce)

Instructions

  1. In a small bowl, combine soy sauce, water, rice vinegar, Thai chili, and scallion to make the dipping sauce. Set aside.
  2. Sift the pancake mix and salt into a bowl. Gradually add water while whisking until the batter is smooth.
  3. Add the beaten egg and kimchi juice, mixing well. Stir in kimchi and scallions until evenly combined.
  4. Heat a large frying pan over medium-high heat and add vegetable oil, swirling to coat the surface.
  5. Pour a ladle of batter into the pan and swirl to spread evenly into a round pancake.
  6. Cook for 30 seconds, then reduce heat to medium-low. Cook for 2–3 minutes until the bottom is golden brown, pressing gently to flatten.
  7. Flip the pancake and cook for another 1 minute.
  8. Transfer to a plate and slice into wedges. Repeat with remaining batter.
  9. Serve warm with dipping sauce and optional shredded nori on top.

Notes

  • Use well-fermented kimchi for deeper flavor.
  • Adjust chili in the dipping sauce based on spice preference.
  • Serve immediately for best crisp texture.
  • Leftovers can be reheated in a pan to restore crispiness.

Nutrition

Find it online: https://yumfamilyrecipes.com/kimchi-pancake-kimchijeon/