Kimchi Pancake Recipe | Crispy Korean Kimchi Jeon

PUBLISHED June 23, 2025· MODIFIED June 23, 2025 · by the author listed in the recipe card 1012 words. · About 6 minutes to read this article.· This post may contain affiliate links · As an Amazon Associate, I earn from qualifying purchases· Leave a Comment

If you’re a fan of bold, savory flavors and crave a snack that’s crispy on the outside and packed with flavor on the inside, you’re going to love this Kimchi Pancake recipe. Known as Kimchi Jeon (김치전) in Korean, these addictive savory pancakes are a popular comfort food that’s quick, easy, and absolutely delicious.

Why You’ll Love This Spectacular Side Dish

Fast. These come together in under 20 minutes, making them perfect for a quick lunch or snack.
Crispy. The edges get delightfully crisp while the inside stays tender and flavorful.
Bold Flavor. Thanks to the fermented kimchi and scallions, every bite is tangy, spicy, and satisfying.
Pantry-Friendly. Made with common ingredients you likely already have on hand.

Whether you serve them as an appetizer, side dish, or a late-night snack, these Kimchi Pancakes are always a hit.

What Does A Kimchi Pancake Taste Like?

This kimchi pancake recipe offers a savory, spicy, and slightly sour flavor from the kimchi, balanced by a crispy batter made with flour and seasonings. They’re satisfying without being heavy and can be customized with added vegetables or proteins.

Serve them with a simple soy dipping sauce and you’ve got an umami-rich dish you’ll want to make again and again.

Are They Healthy?

Kimchi pancakes are relatively healthy, especially if made with wholesome ingredients and mindful cooking methods. They’re a flavorful, veggie-rich way to enjoy a Korean classic without going overboard on calories.

Ingredients You’ll Need

Kimchi– The star ingredient. Use well-fermented kimchi for the best depth of flavor. Chop it into small pieces.
All-Purpose Flour– Forms the base of the pancake batter.
Cornstarch (Optional)– Helps increase crispiness.
Egg– Binds the batter together.
Cold Water– Keeps the batter light and helps crisp the edges.
Kimchi Juice– Adds even more flavor and that signature red hue.
Scallions– Adds freshness and a bit of sharpness.
Sugar– Just a pinch to balance the tanginess of the kimchi.
Sesame Oil– Adds nutty richness.
Neutral Oil (for frying)– Use a high-heat oil like vegetable or canola.

How To Make A Kimchi Pancake

Prepare the Batter. In a bowl, whisk together all-purpose flour, cornstarch (if using), egg, cold water, kimchi juice, and a pinch of sugar. Stir in the chopped kimchi and scallions until just combined.
Heat the Pan. Add enough oil to a skillet to coat the bottom and heat it over medium-high heat until shimmering.
Cook the Pancakes. Pour about ⅓ cup of the batter into the pan and spread it out into a thin circle. Fry for 2–3 minutes on each side or until golden brown and crispy.
Drain and Serve. Remove the pancake and place it on paper towels to drain excess oil. Repeat with the remaining batter.

Tips And Tricks

Here are some tips and tricks for making perfect Kimchi Pancake that is crispy, flavorful, and satisfying every time:

Use Fermented Kimchi. The older, the better. Fermented kimchi has a stronger flavor and gives the pancakes their signature tang.
Cold Batter = Crispier Texture. Cold water helps create a light batter that crisps up nicely in the pan.
Don’t Overcrowd the Pan. Cook one pancake at a time to ensure even browning.
Thin is Best. Spread the batter thinly for maximum crispiness.
Double the Recipe. These go fast! Make extra and reheat in a pan to bring back the crisp.

Variations

Want to put your own twist on classic kimchi pancakes? Try one of these variations:

Seafood– Add chopped shrimp or squid for a protein boost.
Cheese– Stir in shredded mozzarella for a gooey fusion version.
Vegan Version– Omit the egg and use water + 1 tbsp ground flaxseed as a binder.
Spicy Kick– Mix in a bit of gochugaru (Korean chili flakes) for extra heat.

What To Eat With Kimchi Pancakes

Kimchi pancakes are amazing on their own, but even better with:

Soy Dipping Sauce– Mix soy sauce, rice vinegar, a dash of sesame oil, and a sprinkle of sesame seeds.
Korean Pickles– Light and tangy banchan to balance the richness.
Miso Soup– A warm, comforting addition to the table.
Bibimbap or Korean BBQ– Serve as part of a larger Korean meal spread.

How Long Do They Last?

Store leftover kimchi pancakes in the refrigerator for up to 3 days. To reheat, place in a skillet with a splash of oil over medium heat until warmed through and crisp again. Avoid microwaving, as it can make them soggy.

Can You Freeze Them?

Yes! Once cooled, stack them between layers of parchment paper and freeze in a sealed bag for up to 1 month. Reheat in a pan or air fryer for best results.

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