Kimchi Pancake (Kimchi Jeon) Recipe

Kimchi Jeon (Savoury Kimchi Pancake)

If you've never tried Kimchi Jeon, you're in for a treat! This savory pancake is a classic Korean dish that's bursting with flavor. It's spicy, crispy, sweet, sour, and a little salty – the perfect balance of flavors! Best of all, it's super easy to make, even for beginners. Let me walk you through it – I’ve made this countless times, and it’s always a hit.

About Kimchi Jeon (Savoury Kimchi Pancake)

Kimchi Jeon is one of those dishes that just feels like home. I’ve made it countless times, and every time it’s a hit. It's a classic comfort food – crispy, spicy, a little sour, and with a savory bite from the pork belly. What I love about this dish is how simple and quick it is to make, but the flavors are always so rich and satisfying.

Kimchi Jeon is perfect for using up leftover kimchi, and it’s great for any meal, whether it's breakfast, lunch, or dinner. It's also a fantastic dish to serve when you're entertaining because it pairs well with so many other Korean favorites. 

The beauty of this pancake is how it combines the flavors of kimchi, a little chili heat, and the tender, savory pork belly, all crisped up in a hot pan. Plus, it’s versatile. You can swap the pork for other meats or even make it vegetarian by using mushrooms or tofu. It’s one of those recipes that you’ll keep coming back to again and again.

And trust me, it’s so much easier to make than you might think!

Key Ingredients for Kimchi Jeon

1. Kimchi: The star of the dish! Kimchi adds a tangy, spicy, and slightly sour flavor to the pancake. The kimchi liquid is just as important as the solid pieces – it infuses the batter with that delicious fermented taste. Make sure to chop the kimchi into small pieces so it cooks evenly.

2. Potato starch – Essential for creating the crispy, crunchy texture that makes Kimchi Jeon so delightful.

3. Scallions – Adds a fresh, mild onion flavor that complements the rich kimchi.

4. Cold or carbonated water – Helps the batter remain light and airy, contributing to the crispiness.

5. Egg – Binds the ingredients together and helps achieve a tender interior.

6. Neutral oil (canola or vegetable oil) – Used to fry the pancakes to a golden and crispy perfection.

7. Soy sauce – Enhances the savory depth of the pancake's flavor.

How to Prepare Kimchi Jeon (Korean Kimchi Pancake):

1. Prepare the Ingredients:

   • Start by finely chopping the scallions and draining the kimchi. Make sure to squeeze out the excess liquid from the kimchi to avoid a soggy pancake.

2. Make the Pancake Batter:

   • In a large mixing bowl, combine the all-purpose flour, potato starch, and gochugaru. Add the cold water or carbonated water and mix well to form a smooth batter.
   • Crack the egg into the bowl and add the kimchi brine and soy sauce. Stir until everything is well combined.
   • Add the chopped kimchi and scallions to the batter, and gently fold them in so they’re evenly distributed.

3. Cook the Pancake:

   • Heat 2 tablespoons of the neutral oil in a non-stick skillet over medium heat. Once the oil is hot, spoon half of the batter into the skillet and spread it into a thin, even layer.
   • Fry for about 3-4 minutes on each side, or until the pancake is golden brown and crispy. You can adjust the heat if necessary to avoid burning. Once the pancake is cooked, transfer it to a plate and keep it warm. Repeat with the remaining batter.

4. Serve:

• Slice the pancake into quarters or wedges and serve hot with the optional Korean seasoning sauce (yangnyeomjang) for dipping. The sweet and savory dipping sauce will complement the spicy and tangy pancake perfectly.

Kimchi Jeon (Korean Kimchi Pancake)

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Servings3

INGREDIENTS

For the Dressing:

• 2 medium scallions, finely sliced
• 1 1/2 cups napa cabbage kimchi, drained
• 1/2 cup all-purpose flour
• 1/2 cup potato starch
• 1 tablespoon gochugaru (Korean red chili flakes)
• 1/2 cup cold or carbonated water
• 1 large egg
• 2 tablespoons kimchi brine
• 1 teaspoon soy sauce
• 1/2 cup neutral oil (canola or vegetable oil)
• Korean Seasoning Sauce (yangnyeomjang) for dipping (optional)

INSTRUCTIONS

 

1. Prepare the Ingredients:

   • Start by finely chopping the scallions and draining the kimchi. Make sure to squeeze out the excess liquid from the kimchi to avoid a soggy pancake.

2. Make the Pancake Batter:

   • In a large mixing bowl, combine the all-purpose flour, potato starch, and gochugaru. Add the cold water or carbonated water and mix well to form a smooth batter.
   • Crack the egg into the bowl and add the kimchi brine and soy sauce. Stir until everything is well combined.
   • Add the chopped kimchi and scallions to the batter, and gently fold them in so they’re evenly distributed.

3. Cook the Pancake:

   • Heat 2 tablespoons of the neutral oil in a non-stick skillet over medium heat. Once the oil is hot, spoon half of the batter into the skillet and spread it into a thin, even layer.
   • Fry for about 3-4 minutes on each side, or until the pancake is golden brown and crispy. You can adjust the heat if necessary to avoid burning. Once the pancake is cooked, transfer it to a plate and keep it warm. Repeat with the remaining batter.

4. Serve:

• Slice the pancake into quarters or wedges and serve hot with the optional Korean seasoning sauce (yangnyeomjang) for dipping. The sweet and savory dipping sauce will complement the spicy and tangy pancake perfectly.

Enjoy your crispy, savory Kimchi Jeon – it’s the perfect balance of flavor, texture, and spice!

Tried this recipe?Let me know how it was!