Side dishes

Kimchi Pancake

kimchi-jeon

Crispy savory pancake made with chopped kimchi and batter.

Easy25 min3 servings🌶️🌶️★ 79Contains eggContains glutenContains soy

History & culture

Kimchi pancakes turn well-fermented kimchi into a savory jeon, a practical way to use sour kimchi before it becomes too strong. Home cooks and drinking establishments may fry tangy rounds with a little flour and oil, sharing them hot off the pan. The dish ties everyday preservation culture to Korea's social drinking table and has spread with Korean cuisine overseas.

Servings

KCook

Ingredients & steps

Cook mode

Ingredients

Kimchi (napa cabbage)
Substitutestore-bought kimchi works
1½ cups, chopped
Neutral cooking oil
3 tbsp
Water
½ cup
All-purpose flour
¾ cup
Egg
1
Green onion
Substitutescallion or spring onion
2 stalks, sliced

Seasonings

Korean chili flakes (gochugaru)Optional
Substitutecoarse red pepper flakes (adjust heat)
1 tsp
Soy sauce
SubstituteTsuyu (diluted) 4 tsp (2 tsp per 1 tbsp) or Tamari 2 tbsp
2 tbsp

Steps

15 min
Chop kimchi and squeeze out excess brine. Mix flour, water and egg into a thin batter.
- Kimchi (napa cabbage)
- All-purpose flour
- Water
- Egg
2
Fold kimchi and green onion into the batter.
- Kimchi (napa cabbage)
- Green onion
3Medium heat8 min
Heat oil in a wide pan on medium-high. Pour batter to form a thin pancake. Fry 3–4 minutes per side until golden and crisp.
- Neutral cooking oil
4
Cut into wedges and serve with soy sauce for dipping.
- Soy sauce

KCook

Equipment

Wide nonstick pan
Substitute: cast-iron skillet

Storage & reheating

Best eaten immediately. Refrigerate leftovers 1 day; re-crisp in a dry pan.

Troubleshooting

⚠️ Pancake is soggy
→ Squeeze kimchi well and use less water in the batter.
⚠️ Not crispy enough
→ Use more oil and cook longer on medium heat without moving.