Kimchijeon (Kimchi Pancake) | Two Plaid Aprons (2024)

Published: Nov 30, 2022 / Modified: Nov 30, 2022 by Mei / This post may contain affiliate links / Leave a Comment

Kimchijeon, or kimchi pancake, is a popular Korean appetizer, side dish, and snack made with fermented kimchi. It's really flavorful, tangy with just enough heat and super crispy on the edges and tender at the center. This recipe is simple and super easy to make. You can also easily make it vegan by simply substituting with vegan kimchi!

If you're a fan of savory pancakes, you've got to try kimchijeon! It's super simple and easy to make and is such an addictive snack. These savory kimchi pancakes are great for anytime of the day, but the best with some Korean fermented rice beverage!

If you're a fan of savory pancakes, also try our okonomiyaki (Japanese savory cabbage pancake). But if you're in the mood for something sweet, our fluffy Japanese soufflé pancakes are treats to have!

For more recipes with kimchi, check out our kimchi mac and cheese, kimchi chili oil ramen (only 10 minuets!), and easy kimchi spam fried rice.

What is kimchijeon?

Kimchijeon (김치전), sometimes also called kimchi buchimgae (김치 부침개), is popularly known kimchi pancake. The main ingredients for this Korean savory pancake is fermented napa cabbage kimchi, wheat flour, a starch, and water. It's a very simple recipe that's easy to make and only requires some practice to master.

A proper kimchijeon is savory, tangy, full of flavor, yet balanced. The pancakes are thin, super crispy around the edges, and tender at the center. It's a great snack and appetizer for anytime of the day, but they're even better late night snacks with a bowl of makgeolli (Korean fermented rice beverage)!

Ingredient Notes

Please scroll down to the recipe card for the ingredient quantities!

• Fermented kimchi - Always use well-fermented, sour kimchi for recipes that requires kimchi to be cooked. These kimchi will have more layers of flavor and tastes more savory. Feel free to make your own homemade napa cabbage kimchi and let it ferment or use your favorite store-bought kimchi.
• All-purpose flour and cornstarch - These two are the dry ingredients for our kimchi pancake batter. The all-purpose flour gives the kimchijeon structure and a little bit of cornstarch makes the pancakes extra crispy!
• Baking powder - We highly recommend using a small amount of baking powder in the batter to leaven the batter. This will make the batter a little airier and gives it a better crisp.
• Salt, sugar, and rice vinegar - For seasoning the kimchi pancake. The sugar helps to balance the acidity, while giving the pancake good color and caramelization. Regular rice vinegar is a great addition if the kimchi is not fermented (sour) enough.
• Cold water - We recommend using cold or cool water so that the batter doesn't develop too much gluten while being mixed.
• Green onion (optional) - Mostly for colors, but green onions will also add an extra layer of flavor to the pancakes.
• Oil - For cooking. Any neutral oil with a high smoke point will do (like vegetable, canola, grapeseed, etc).

How to make kimchijeon

Please scroll down to the recipe card for the full recipe and instructions!

1. Make the batter. Into a bowl, combine all of the ingredients for the kimchi pancakes and mix until just combined and no more dry flour is visible. DO NOT over-mix.

🌟 Pro tip: Cut the kimchi straight in the mixing bowl with a pair of kitchen shears. This will save you dishes and prevents your cutting board from getting stained by kimchi.

2. Pan fry the pancakes. Heat an 8 inch nonstick pan over medium to medium high heat with about 2 tablespoons of oil. Pour about 1 cup of batter into the pan and spread it out evenly. Pan fry the kimchi jeon until both sides are golden brown and crispy. Repeat with remaining batter.

3. Cut and serve. Enjoy the kimchi pancakes while warm, but feel free to cut the pancakes into wedges or squares for easier eating.

Recipe tips

• Be generous with the oil when pan frying. The best Korean savory pancakes are always ones pan fried with generous amount of oil! The oil is key to frying and making the pancake crispy and tasty.
• Don't over-mix the batter. Over-mixing any batter will result in tough, dry, and/or gummy final product. The same is for making kimchi pancakes. Mix the batter until just combined and no more dry flour is visible.
• Use fermented, sour kimchi for best flavor. The entire flavor of kimchijeon relies heavily on the flavor of the kimchi. It is best to use well-fermented kimchi so that the pancakes are flavorful. Freshly made kimchi is great eaten fresh and as a side dish, but lacks depth when used in cooking.
• Some seasoning adjustments may be necessary, depending on the kimchi used. Our recipe was created using a popular brand of store-bought kimchi as the base flavor reference. If you are using a different brand or homemade kimchi, you may need to adjust the seasoning accordingly.

Storage and reheating

Leftover kimchijeon can be stored in the fridge for 4 to 5 days. We recommend keeping the pancakes in an airtight container so that the kimchi does permeate your entire fridge. To reheat, simply microwave on a microwave safe plate or reheat on a nonstick pan over medium heat on the stovetop.

If you have leftover batter, cover it tightly and keep it refrigerated. It will stay good for 1 to 2 days. Before using, you'll want to stir up the batter to reincorporate any liquid that may have separated.

FAQ

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