Kimchi Pancake (Kimchi Jeon) Recipe - Crispy and Simple
Post seven in our "10 Easy Korean Recipes" series is Kimchi Jeon (김치전), a crispy savory pancake made from kimchi and flour. It's one of the fastest and easiest dishes in this entire series, and a great way to use up kimchi that's become a bit too sour to eat on its own.
Why This Recipe Works Abroad
You only need kimchi, flour, and water — ingredients that are either already in your fridge or easy to find anywhere in the world.
Ingredients (Serves 2, makes 2 pancakes)
- 1 cup chopped kimchi, plus 2-3 tablespoons kimchi juice
- 1 cup all-purpose flour (or a mix of flour and Korean pancake mix, buchimgaru)
- 3/4 to 1 cup cold water
- 1 green onion, chopped (optional)
- 3 tablespoons vegetable oil, for frying
Dipping Sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon sesame oil
- A pinch of sugar and sesame seeds
Ingredient Substitutions
- No buchimgaru (Korean pancake mix)? Plain all-purpose flour works just fine on its own.
- Add other vegetables like scallions or onion for extra flavor and texture.
Step-by-Step Instructions
- Make the batter. In a bowl, combine flour, cold water, kimchi, kimchi juice, and green onion. Mix until you have a thick, slightly chunky batter — don't overmix.
- Heat the pan. Heat 1-2 tablespoons of oil in a non-stick pan over medium-high heat.
- Pour and spread. Pour the batter into the pan, spreading it out into a thin, even layer with a spatula.
- Fry until crispy. Cook for 3-4 minutes until the bottom is golden and crispy, then flip carefully.
- Fry the other side. Add a little more oil around the edges if needed, and cook the second side for another 3-4 minutes until crispy and golden brown.
- Slice and serve. Cut into wedges and serve immediately with the dipping sauce.
Pro Tips
- Using well-fermented, sour kimchi actually gives the pancake more depth of flavor.
- For extra crispiness, add a tablespoon of rice flour or cornstarch to the batter.