Crispy Kimchi Pancake (Kimchijeon) Recipe: A Savory Delight

Crisp and golden, these korean kimchi pancake dance with vibrant flavors that burst from every bite.

A classic street food staple, kimchijeon brings together tangy fermented kimchi and a light, crispy batter that sizzles beautifully in the pan.

Packed with bold spices and a delightful crunch, these pancakes offer a perfect balance of texture and taste.

The key is finding the right mix of ingredients that complement the kimchi sharp profile.

Each pancake becomes a canvas of culinary creativity, transforming simple components into an extraordinary dish.

Serve these savory delights hot and watch as they disappear from the plate in moments.

You’ll want to master this recipe and impress everyone with your korean cooking skills.

Kimchi Pancake Kimchijeon Why It’s a Flavor Bomb

• Whip up this delightful Korean pancake in just a few simple steps, perfect for busy weeknights or sudden hunger pangs.
• Easily adjust the spiciness and ingredients to match your taste preferences, making it a versatile dish for different palates.
• Impress friends and family with a restaurant-quality dish that looks fancy but requires minimal cooking skills, great for gatherings or casual meals.
• Uses basic pantry ingredients and leftover kimchi, transforming simple components into a delicious and satisfying meal without breaking the bank.

Kimchi Pancake Ingredient Checklist

• All-Purpose Flour: A base ingredient that provides structure and texture to the pancake.
• Cornstarch: Helps create a crispy and light texture in the pancake.
• Baking Powder: Adds lightness and helps the pancake rise slightly.
• Salt: Enhances the overall flavor of the pancake.

• Cold Water: Helps create a smooth, crepe-like batter consistency.
• Kimchi Juice: Adds a tangy and spicy flavor to the pancake batter.

• Kimchi, Green Onions: Provide a spicy, crunchy, and fresh flavor profile to the pancake.

• Soy Sauce, Vinegar, Sugar, Sesame Seeds: Create a balanced sweet, tangy, and slightly nutty dipping sauce that complements the kimchi pancake.

Tools for Making Crispy Kimchi Pancakes

• Large mixing bowl: Perfect for combining dry and wet ingredients.
• Whisk: Essential for blending flour mixture smoothly.
• Measuring cups and spoons: Precise ingredient measurements.
• Non-stick skillet or griddle: Ideal for creating crispy pancakes.
• Spatula: Helps flip pancakes and check browning.
• Small bowl: Used for preparing dipping sauce.
• Cutting board: For chopping kimchi and green onions.
• Sharp knife: To finely chop ingredients.

Steps for Golden Kimchi Pancakes

Step 1: Prepare Dry Ingredients

Grab a mixing bowl and toss in flour, cornstarch, baking powder, and a pinch of salt.

These dry ingredients will create the perfect base for a crispy, delightful pancake that’ll make your taste buds dance.

Step 2: Create Silky Batter

Pour in cold water and a splash of kimchi juice.

Whisk everything together until the mixture looks smooth and reminiscent of a crepe batter.

The liquid will help bind the ingredients and create a light, airy texture.

Step 3: Boost Flavor Profile

• Chopped kimchi
• Sliced green onions

The kimchi brings a tangy, spicy kick while green onions add a fresh, zippy dimension to your pancake.

Step 4: Sizzle The First Side

Heat a skillet with a generous drizzle of oil.

Pour the batter and spread it thin for maximum crispiness.

Cook for 3-4 minutes until the bottom turns golden brown and edges get wonderfully crisp.

Step 5: Perfect The Pancake

Carefully flip the pancake and cook the other side for another 3-4 minutes.

Flip two more times to ensure an extra crunchy exterior that’ll have everyone asking for seconds.

Step 6: Craft Dipping Sauce

• Soy sauce
• Rice vinegar
• Sugar
• Toasted sesame seeds

Serve the sauce alongside your kimchi pancake for a flavor explosion that’ll transport your taste buds to Korea.

Tips for Perfect Kimchi Pancakes Every Time

• Use cold water and minimal mixing to keep pancakes light and crispy.
• Reserve kimchi juice for extra tangy flavor and moisture in the batter.
• Replace eggs with flaxseed mixture or aquafaba for plant-based version.
• Drain excess liquid from kimchi to prevent soggy pancakes.
• Cut into smaller pieces for appetizer-style presentation or party snacks.

Kimchi Pancake Mix In Ideas

• Gluten-Free Kimchi Pancake: Replace wheat flour with rice flour or almond flour for a celiac-friendly option. Use tamari instead of soy sauce to ensure complete gluten-free preparation.
• Vegan Korean Pancake: Substitute eggs with flax eggs or chickpea flour. Add nutritional yeast for extra umami flavor and use plant-based kimchi to maintain authentic taste.
• Protein-Packed Version: Mix in cooked shredded chicken or tofu chunks for added protein. Incorporate hemp seeds or quinoa flour to boost nutritional value.
• Low-Carb Alternative: Create pancake using cauliflower rice as base, mix with almond flour and minimal starch. Add extra kimchi for robust flavor and reduce overall carbohydrate content.

How to Serve Kimchi Pancakes with Dips

• Flavor Fusion Plate: Pair with crispy fried chicken or grilled meats for a Korean-inspired dinner feast.
• Brunch Brilliance: Serve alongside sunny-side-up eggs and fresh mixed greens for a satisfying weekend morning meal.
• Dipping Delight: Offer the homemade soy-sesame sauce in small side dishes for guests to customize their pancake experience.
• Party Platter Perfection: Cut into bite-sized triangles and arrange on a shared platter for easy appetizer-style snacking during gatherings.

Storing Kimchi Pancakes

• Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Separate layers with parchment paper to prevent sticking.
• Wrap individual pancakes tightly in plastic wrap, then place in a freezer bag. Freeze for up to 1 month for best quality and taste.
• Preheat to 375°F, place pancakes on a baking sheet, and warm for 5-7 minutes until crispy. Avoid microwaving to maintain crunchiness.
• Quickly pan-fry refrigerated or thawed pancakes in a little oil over medium heat for 1-2 minutes per side to restore original crispness.

FAQs

• What is kimchi pancake?

A Korean savory pancake made with fermented kimchi, flour, and green onions, crispy on the outside and soft inside.

• Do I need special kimchi for this recipe?

Use well-fermented, tangy kimchi for the best flavor. Older kimchi works better because it has more intense taste and less moisture.

• Can I make this recipe gluten-free?

Yes, replace wheat flour with rice flour or gluten-free all-purpose flour blend. The texture might be slightly different but still delicious.

• Is kimchi pancake spicy?

Spice level depends on your kimchi. Some kimchi is mildly spicy, while others are very hot. Choose kimchi according to your heat tolerance.

Kimchi Pancake (Kimchijeon) Recipe

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4.7 from 15 reviews

• Total Time: 20 minutes
• Yield: 2 1x

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Description

Korean kimchi pancake brings crispy, tangy goodness to your table. Authentic flavors from Seoul’s street food scene will delight spicy-loving palates you can’t resist.

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Ingredients

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Main Ingredients:

• 1 cup sliced kimchi
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch or potato starch
• 1/2 cup ice cold water
• 3 stalks green onions, sliced
• 1/4 cup vegetable oil

Seasoning Ingredients:

• 2 tablespoons kimchi juice
• 3 tablespoons soy sauce
• 2 tablespoons white vinegar
• 1/4 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon baking powder

Garnish:

• 1 teaspoon roasted sesame seeds

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Instructions

1. Combine flour, cornstarch, baking powder, and salt in a mixing bowl, creating a uniform dry base for the pancake.
2. Pour cold water and kimchi liquid into the dry ingredients, whisking thoroughly to achieve a smooth, crepe-like consistency without lumps.
3. Incorporate finely chopped kimchi and thinly sliced green onions into the batter, distributing ingredients evenly.
4. Heat a non-stick skillet with oil over medium-high heat, approximately 375°F, ensuring an even surface temperature.
5. Pour batter into the pan, spreading it thinly to create a delicate, crisp pancake that covers the entire skillet bottom.
6. Cook the first side for 3-4 minutes until golden brown and edges become crispy, watching carefully to prevent burning.
7. Carefully flip the pancake using a wide spatula, allowing the second side to develop a similar golden, crunchy texture.
8. Rotate the pancake an additional two times to maximize crispiness and ensure even cooking throughout.
9. Prepare a complementary dipping sauce by blending soy sauce, rice vinegar, a touch of sugar, and toasted sesame seeds.
10. Transfer the finished pancake to a cutting board, slice into wedges, and serve immediately with the prepared dipping sauce.

Notes

• Choose fermented kimchi for deeper, tangier flavor that enhances the pancake’s overall taste.
• Squeeze excess liquid from kimchi to prevent soggy pancakes and ensure crispy texture.
• Adjust batter consistency with more water or flour to achieve perfect thin, crispy edges.
• Customize pancakes by adding protein like shredded chicken or tiny shrimp for extra nutrition.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Breakfast, Snacks, Appetizer
• Method: Frying
• Cuisine: Korean

Nutrition

• Serving Size: 2
• Calories: 450
• Sugar: 1 g
• Sodium: 800 mg
• Fat: 20 g
• Saturated Fat: 2 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 3 g
• Protein: 8 g
• Cholesterol: 0 mg