If you’re searching for a delightfully crispy and flavorful snack that bursts with tangy spice, you’ve landed in the right spot. This Kimchijeon (Kimchi Pancake) Recipe delivers a perfect harmony of fermented kimchi’s bold zest with a crunchy, golden pancake crust that’s simply irresistible. It’s a beloved Korean treat that’s easy to whip up in your own kitchen, bringing a warm, comforting, and slightly spicy bite to your table. Whether you’re craving an appetizer or a fun side dish, these pancakes will quickly become your new favorite go-to.
Ingredients You’ll Need
The magic of this Kimchijeon (Kimchi Pancake) Recipe lies in its simple yet perfectly balanced ingredients. Each one plays a crucial role, from the tang of the kimchi to the crispy texture afforded by the rice flour, making every bite rich with flavor and satisfying crunch.
- Chopped well-fermented kimchi (1 cup): Provides that vibrant, tangy, and spicy base essential for authentic flavor.
- Kimchi juice (1/2 cup): Adds extra moisture and intensifies the kimchi taste, but you can substitute with water if unavailable.
- Cold water (1/2 cup): Keeps the batter light and helps achieve a perfect pancake consistency.
- All-purpose flour (3/4 cup): Forms the main body of the batter, providing structure to the pancake.
- Rice flour (1/4 cup): The secret to extra crispiness that makes the edges delightfully crunchy.
- Egg (1): Binds the ingredients together for a cohesive pancake.
- Sliced green onions (2): Adds a fresh, mild oniony brightness that balances the bold kimchi.
- Julienned carrot (1 small, optional): Offers a slight sweetness and extra texture contrast.
- Sugar (1/4 teaspoon): Balances acidity with a touch of subtle sweetness.
- Salt (1/4 teaspoon): Enhances and rounds out all the flavors perfectly.
- Vegetable oil (2 tablespoons for frying): Essential for getting that golden, crunchy exterior without absorbing too much oil.
- Dipping sauce ingredients: Soy sauce (2 tablespoons), rice vinegar (1 teaspoon), sesame oil (1/2 teaspoon), sesame seeds (1/2 teaspoon), and a pinch of red pepper flakes or gochugaru add a bright, savory kick to each bite.
How to Make Kimchijeon (Kimchi Pancake) Recipe
Step 1: Prepare Your Batter
Start by combining the chopped kimchi, kimchi juice, cold water, and egg in a mixing bowl. Then, add both all-purpose and rice flours to build your batter’s foundation. Fold in the sliced green onions, optional julienned carrot, sugar, and salt. Stir gently until you achieve a thick batter with a few lumps – this texture leads to the most authentic, eye-pleasing feel.
Step 2: Heat the Pan and Fry
Heat up 1 tablespoon of vegetable oil in a nonstick skillet over medium-high heat. Pour half the batter into the hot pan, spreading it evenly until it’s about 1/4 inch thick. This thickness lets the pancake cook through while getting that satisfyingly crunchy crust you want.
Step 3: Cook Until Golden and Crisp
Cook the pancake for 3 to 4 minutes or until the bottom turns a gorgeous golden brown and the edges look crisp. Then, flip it carefully and cook the other side for 2 to 3 minutes until it’s equally crisp and cooked through. Repeat the process with the remaining batter, adding more oil as needed to keep the pancakes perfectly crispy and non-greasy.
Step 4: Mix the Dipping Sauce
While your pancakes are cooking or cooling slightly, whisk together soy sauce, rice vinegar, sesame oil, sesame seeds, and red pepper flakes in a small bowl. This sauce is the perfect companion, adding tang and heat that highlight the kimchi’s pungent charm.
How to Serve Kimchijeon (Kimchi Pancake) Recipe
Garnishes
Sprinkle freshly chopped green onions or a few toasted sesame seeds over your hot pancakes to boost the visual appeal and add a bit of extra flavor. A light drizzle of extra sesame oil can bring a lovely toasted aroma that is hard to resist.
Side Dishes
Kimchijeon pairs beautifully with light, refreshing sides like a simple cucumber salad, pickled radishes, or even a cold bowl of Korean cold noodles to cleanse the palate between bites. You can also serve it alongside a bowl of hot steamed rice to balance the boldness of the pancakes.
Creative Ways to Present
For a fun twist, try cutting the pancakes into bite-sized squares and stacking them in a pretty arrangement on your plate. Serve with small dipping bowls for each guest to personalize their experience. Another winning idea is to place a fried egg on top of the warm pancakes for a rich, hearty brunch variation.
Make Ahead and Storage
Storing Leftovers
If you have leftovers from your Kimchijeon (Kimchi Pancake) Recipe, store them in an airtight container in the refrigerator for up to two days. To keep that crispy texture intact, avoid stacking too many pancakes directly on top of each other without paper towels in between.
Freezing
You can freeze cooked kimchi pancakes by layering them separated with parchment paper in a freezer-safe container or bag. They will keep well for up to one month. This way, you’ll always have a quick, savory treat ready to reheat whenever the craving hits.
Reheating
The best way to reheat your kimchi pancakes is by using a nonstick skillet over medium heat. This method restores the crispy exterior far better than a microwave, which can leave them soggy. Alternatively, reheating in an air fryer for a few minutes also crisps them back up beautifully.
FAQs
Can I make Kimchijeon without rice flour?
Absolutely! While rice flour contributes to that amazing crispiness, you can omit it if you don’t have any on hand. The pancakes will still taste fantastic but might be slightly less crunchy.
What type of kimchi works best for this recipe?
Well-fermented, properly aged kimchi with a balance of sourness and spice enhances the flavor best. Fresh or mild kimchi won’t deliver the same depth, so aim for one that has been fermented a few days or longer.
Is this recipe vegetarian?
The recipe itself is vegetarian as long as your kimchi does not contain any fish sauce or seafood ingredients. Check your kimchi brand or opt for a vegan-certified kimchi to keep it entirely plant-based.
Can I add other vegetables to my Kimchijeon?
Definitely! Julienned carrots are a popular addition, but you can also experiment with finely chopped zucchini, onions, or even thin slices of mushrooms. Just keep the pieces small so they cook evenly in the pancake.
How spicy is Kimchijeon typically?
The heat level depends largely on your kimchi and any added chili flakes. If you prefer a milder version, use less kimchi juice or omit the extra red pepper flakes. For those who love spice, feel free to add gochujang or extra chopped kimchi for a fiery kick.
Final Thoughts
Once you’ve mastered this Kimchijeon (Kimchi Pancake) Recipe, you’ll find it’s one of those comfort foods you can’t stop coming back to. The crispy edges, tender inside, and bold, tangy flavor of kimchi make every bite a celebration of Korean cuisine’s vibrant spirit. Give it a try and watch these savory pancakes become a cherished staple in your kitchen and at your table.
Print
Kimchijeon (Kimchi Pancake) Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 large pancakes (4 servings)
- Category: Appetizer or Side Dish
- Method: Stovetop
- Cuisine: Korean
- Diet: Vegetarian
Description
Kimchijeon, or Korean kimchi pancake, is a savory and crispy delicacy made with well-fermented kimchi, a blend of flours, and fresh vegetables. This quick and easy recipe delivers bold flavors with a spicy, tangy punch balanced by a crunchy texture, perfect as an appetizer or side dish. Served with a flavorful soy dipping sauce, kimchijeon makes for an irresistible snack or light meal that celebrates traditional Korean cuisine.
Ingredients
Main Ingredients
- 1 cup well-fermented kimchi, chopped
- 1/2 cup kimchi juice (if available)
- 1/2 cup cold water
- 3/4 cup all-purpose flour
- 1/4 cup rice flour (for extra crispiness)
- 1 egg
- 2 green onions, sliced
- 1 small carrot, julienned (optional)
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 2 tablespoons vegetable oil (for frying)
Dipping Sauce
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon sesame oil
- 1/2 teaspoon sesame seeds
- Pinch of red pepper flakes or gochugaru
Instructions
- Prepare the batter: In a mixing bowl, combine the chopped kimchi, kimchi juice, cold water, and egg. Add the all-purpose flour, rice flour, sliced green onions, julienned carrot if using, sugar, and salt. Stir the mixture until a thick, slightly lumpy batter forms, ensuring all the ingredients are well incorporated.
- Heat the skillet: Place a nonstick skillet over medium-high heat and add 1 tablespoon of vegetable oil. Allow the oil to heat until shimmering but not smoking, which ensures a crispy pancake base.
- Cook the pancake: Pour half of the batter into the skillet and spread it evenly into a round pancake about 1/4 inch thick. Cook for 3 to 4 minutes, or until the bottom turns golden brown and crispy. Carefully flip the pancake and cook the other side for an additional 2 to 3 minutes until it is golden and cooked through. Remove the pancake and set aside.
- Repeat cooking: Add more oil to the skillet if needed, and repeat the cooking process with the remaining batter to make a second pancake.
- Prepare dipping sauce: In a small bowl, mix together soy sauce, rice vinegar, sesame oil, sesame seeds, and a pinch of red pepper flakes or gochugaru. Stir until well combined to create a flavorful dipping sauce.
- Serve: Cut the kimchi pancakes into wedges and serve hot alongside the dipping sauce for a delicious, authentic Korean snack or appetizer.
Notes
- For a spicier flavor, add a teaspoon of gochujang or increase the amount of chopped kimchi in the batter.
- These pancakes are best enjoyed fresh to retain their crispiness.
- Leftover pancakes can be reheated in a skillet or air fryer to restore their crispy texture.
- Use fish-free kimchi to keep the recipe vegetarian compliant.
