Looking for something a little spicy, a little crispy, and a whole lot of flavorful? Youāve got to try this kimchi pancake recipeāa Korean dish thatās super simple to whip up and crazy satisfying to eat. Whether youāre already a fan of Korean cuisine or just dipping your toe into its bold and funky flavors, kimchi pancakes are an easy gateway into the delicious world of Korean home cooking.
In this guide, weāll break down exactly what a kimchi pancake is, how to make it step by step, share tips for nailing that golden crisp texture, and offer up some killer sauce pairings and variations to make it your own.
What Is a Kimchi Pancake?
A kimchi pancakeācalled kimchi jeon (ź¹ģ¹ģ ) or kimchijeon in Koreanāis a savory, pan-fried pancake made with chopped kimchi, flour, and a few other simple ingredients. Itās spicy, tangy, crispy on the outside, soft on the inside, and perfect as an appetizer, side dish, or quick snack.
Itās one of the most popular Korean comfort foods and often served alongside rice dishes, soups, or as a bar snack with a cold glass of makgeolli (Korean rice wine) or beer.
š Ingredients for a Basic Kimchi Pancake Recipe
The beauty of this recipe is in its simplicity. Hereās what youāll need:
š§¾ Kimchi Pancake Ingredients:
- 1 cup well-fermented kimchi, chopped
- ā cup kimchi juice (from the container)
- Ā½ cup all-purpose flour
- Ā¼ cup rice flour (optional ā for extra crispiness)
- Ā¼ cup water
- 1 egg (optional but helps bind and adds richness)
- 1 green onion, chopped
- 1ā2 tbsp vegetable oil (for frying)
- Ā½ tsp sugar (balances the tang)
- Pinch of salt (adjust based on your kimchi)
Optional add-ins:
- Sliced onions
- Mushrooms
- Squid or shrimp
- Zucchini or carrots (thinly sliced)
š³ Step-by-Step Kimchi Pancake Recipe – How to Make
Ready to cook? Letās walk through the process from mixing to munching.
Step 1: Chop the Kimchi
Use kitchen scissors or a knife to chop the kimchi into bite-sized pieces. If itās very watery, gently squeeze out some juice and set it aside to use in the batter.
š„¬ Pro Tip: The older and more fermented your kimchi, the betterāit gives the pancake more punch!
Step 2: Make the Batter
In a large bowl, mix the flours, kimchi juice, water, egg, and a pinch of sugar. Stir until smooth. Add chopped kimchi and green onions, then mix to combine.
Step 3: Heat the Pan
Place a non-stick or cast-iron pan over medium-high heat. Add 1ā2 tablespoons of vegetable oil and swirl to coat the surface.
Step 4: Fry the Pancake
Pour in the batter and spread it into a thin, even circle with a spoon or spatula. Cook for 3ā4 minutes until golden brown and crispy, then flip and cook another 2ā3 minutes on the other side.
š Want it extra crispy? Let it cook a little longer on each side and press down with a spatula for a thinner texture.
Step 5: Slice and Serve
Transfer to a cutting board or plate. Cut into wedges like a pizza, and serve hot with dipping sauce.
š„£ Kimchi Pancake Dipping Sauce Recipe
No kimchi pancake is complete without a tangy-salty dipping sauce to go with it. Hereās a quick and classic one:
š§ Easy Dipping Sauce Ingredients:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- Ā½ tsp sugar
- Ā½ tsp toasted sesame oil
- Ā½ tsp gochugaru (Korean red pepper flakes) or chili flakes
- 1 tsp chopped green onions
- Optional: a few drops of lemon juice or a dash of garlic
Mix everything together in a small bowl and set aside. You can also drizzle it directly over the pancake if youāre feeling wild!
š§ Flavor Boosts and Variations
One of the great things about kimchi jeon is how customizable it is. Here are some tasty ways to change it up:
1. Seafood Kimchi Pancake
Add shrimp, squid, or oysters for a seafood twist (known as haemul kimchi jeon).
2. Vegetable Kimchi Pancake
Toss in sliced mushrooms, zucchini, or shredded carrots for extra texture and nutrients.
3. Cheesy Kimchi Pancake
Add shredded mozzarella or cheddar for a Korean fusion twistāit melts beautifully and balances the spice.
4. Vegan Kimchi Pancake
Use a flax egg (1 tbsp flaxseed + 2.5 tbsp water) instead of egg, and make sure your kimchi is fish sauceāfree.
š§ Can You Store and Reheat Kimchi Pancakes?
Absolutely! Kimchi pancakes taste best fresh and hot, but leftovers still hold up well.
- Fridge: Store in an airtight container for up to 3 days.
- Reheat: Pan-fry leftovers to bring back the crisp, or use an air fryer for quick results.
- Freeze: Separate pancakes with parchment paper and freeze for up to 2 months. Reheat in a hot pan or oven.
š Tip: Avoid the microwave if you want to keep that signature crispy edge.
š„¢ What to Serve with Kimchi Pancakes
Kimchi pancakes are incredibly versatile. Hereās what to pair them with for a complete meal:
- Steamed rice and soup ā Classic Korean side pairing
- Japchae (glass noodles) ā Sweet-savory contrast
- Korean BBQ or grilled meats ā A crunchy complement
- Kimchi stew (kimchi jjigae) ā For kimchi-on-kimchi deliciousness
- Cold makgeolli or beer ā Traditional Korean bar-style serving
š§ Why Youāll Love This Kimchi Pancake Recipe
If youāre new to Korean cooking, this recipe is a perfect entry point. Here’s why:
- ā Simple ingredients you probably already have
- ā Quick cook time ā from prep to plate in under 20 minutes
- ā Bold flavors ā tangy, spicy, savory, crunchy
- ā Customizable ā add your favorite veggies or proteins
- ā Great for sharing ā slice it up and serve as a snack or starter
Whether youāre cooking solo, feeding the family, or hosting a K-drama binge night, this easy kimchi pancake recipe delivers big flavor with minimal fuss.
š„¢ Final Thoughts: Kimchi Pancakes Are Always a Good Idea
If you’ve ever craved a crispy, spicy, salty, and satisfying snack that takes less than 30 minutes to make, this kimchi pancake recipe is your new go-to. Itās easy, versatile, and packed with that unique tangy flavor that only fermented kimchi can offer.
Perfect for rainy days, late-night cravings, or impressing friends with your Korean cooking skillsāthis dish never disappoints. Try it once, and you’ll be hooked!
