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.