If you love a crispy, flavorful snack that packs a spicy punch, this Kimchijeon (Kimchi Pancake) Recipe is an absolute must-try. Imagine golden, lacy-edged pancakes filled with the tangy zest of well-fermented napa cabbage kimchi, balanced with a wonderfully chewy texture and just the right hint of sweetness. Perfect for a quick appetizer, a comforting side dish, or even a satisfying snack, these pancakes sparkle with umami and a slight kick that perfectly captures the spirit of traditional Korean home cooking.
Ingredients You’ll Need
The beauty of this Kimchijeon (Kimchi Pancake) Recipe lies in its simplicity: just a handful of pantry staples and fresh vegetables come together effortlessly to create something truly special. Each ingredient plays a key role, from the zingy kimchi that provides depth and spice, to the cornstarch which gives the pancake that coveted crispy crust.
- 1 cup well-fermented napa cabbage kimchi: This is your star ingredient, delivering bold flavor and a delightful tang.
- 1/2 cup kimchi juice: Adds extra punch and moisture to the batter, amplifying the kimchi flavor.
- 1/2 cup cold water: Keeps the batter light and helps achieve a perfect consistency for frying.
- 1 cup all-purpose flour: The base of the pancake, providing structure and tenderness.
- 2 tablespoons cornstarch (optional): For those who crave extra crispiness, this ingredient is a game-changer.
- 1/4 teaspoon salt: Enhances all the flavors without overpowering them.
- 1/4 teaspoon sugar: Balances the acidity of the kimchi for a well-rounded taste.
- 2 scallions, sliced: Fresh and fragrant, they offer a mild oniony crunch.
- 1 small carrot, julienned (optional): Adds a touch of sweetness and vibrant color.
- Vegetable oil for frying: Essential for crisping the pancakes to perfection.
- Soy dipping sauce (optional): A tangy companion that elevates every bite.
How to Make Kimchijeon (Kimchi Pancake) Recipe
Step 1: Prepare the Batter
Start by combining the chopped kimchi, kimchi juice, and cold water in a large mixing bowl. Gradually whisk in the flour and cornstarch, if using, along with salt and sugar. Stir everything together gently until you have a thick, uniform batter that holds its shape but is still pourable. Finish by folding in the sliced scallions and julienned carrot for pops of color and freshness.
Step 2: Heat the Pan
Get your skillet nice and hot over medium-high heat and pour in a generous layer of vegetable oil. The oil should shimmer but not smoke. This step is crucial to achieving that coveted crispy crust on your Kimchijeon (Kimchi Pancake) Recipe.
Step 3: Cook the Pancake
Carefully pour the batter onto the skillet, spreading it out evenly to a thickness of about one-quarter to half an inch. Let it cook undisturbed for 3 to 4 minutes so the bottom turns golden brown and crispy. Flip the pancake carefully using a wide spatula, and cook the other side for another 3 to 4 minutes until it’s equally crispy and cooked through.
Step 4: Drain and Slice
Transfer the cooked pancake onto a plate lined with paper towels to absorb any excess oil. Once drained, cut it into wedges and get ready to enjoy every crispy, spicy morsel.
How to Serve Kimchijeon (Kimchi Pancake) Recipe
Garnishes
Enhance your Kimchijeon with a sprinkle of toasted sesame seeds or freshly sliced scallions. These garnishes add not only visual appeal but also a subtle nutty crunch and fresh aroma that complement the pancake beautifully.
Side Dishes
This pancake pairs wonderfully with classic Korean sides like pickled radishes or a simple cucumber salad dressed with rice vinegar. The crisp, cool sides balance the warm, spicy notes of the Kimchijeon, creating a harmonious and satisfying meal.
Creative Ways to Present
For a fun twist, serve the Kimchijeon as bite-sized appetizers with toothpicks and a dipping station featuring soy sauce mixed with rice vinegar, sesame oil, and a pinch of sugar. You might also layer slices between lettuce leaves with a dab of chili paste for an interactive, wrap-style treat.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers (which can be rare!), store them in an airtight container in the refrigerator for up to two days. Keep in mind that the pancake may soften, so reheating properly is key to bringing back the crispy texture.
Freezing
You can freeze Kimchijeon by wrapping individual slices tightly in plastic wrap and placing them in a freezer bag. Frozen pancakes will keep well for up to one month. When ready to eat, thaw briefly before reheating to preserve flavor and texture.
Reheating
The best way to reheat Kimchijeon is in a nonstick skillet over medium heat with a splash of oil. This method crisps up the edges and warms the center without turning soggy, unlike microwaving which can make the pancakes rubbery.
FAQs
Can I make Kimchijeon without kimchi juice?
Yes, but the kimchi juice adds essential tang and moisture that enhances the pancake’s flavor and texture. If you don’t have it, consider adding a splash of rice vinegar or water to keep the batter balanced.
Is it possible to make Kimchijeon gluten-free?
Absolutely! Swap out the all-purpose flour for a gluten-free flour blend that works well for frying. Just keep an eye on the texture, as gluten-free batter may require slight adjustments to the liquid ratios.
How spicy is Kimchijeon?
The heat level depends largely on how fermented and spicy your kimchi is. Well-fermented kimchi usually brings a moderate heat, but if you prefer milder flavors, you can use less kimchi or rinse it lightly before use.
Can I add seafood to this recipe?
Definitely! Adding chopped shrimp, squid, or other seafood transforms this dish into haemul kimchijeon, a popular variation bursting with oceanic flavor that is equally delightful and impressive.
What dipping sauce pairs best with Kimchijeon?
A simple soy-based dipping sauce made by mixing soy sauce, rice vinegar, sesame oil, and a pinch of sugar perfectly complements the spicy, tangy pancakes and adds a refreshing contrast.
Final Thoughts
You really can’t go wrong with this Kimchijeon (Kimchi Pancake) Recipe—it’s fast, flavorful, and deeply satisfying every single time. Whether it’s a cozy weeknight snack or a star appetizer at your next gathering, I promise these pancakes will become a beloved staple in your kitchen. So grab some kimchi, warm up your skillet, and treat yourself to this crispy, spicy slice of Korean comfort.
Print
Kimchijeon (Kimchi Pancake) Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2–3 servings
- Category: Appetizer or Side Dish
- Method: Stovetop
- Cuisine: Korean
- Diet: Vegetarian
Description
Kimchijeon, also known as kimchi pancake, is a popular Korean savory dish made with well-fermented napa cabbage kimchi, scallions, and a simple batter. This crispy and flavorful pancake is perfect as an appetizer or side dish and is traditionally cooked on the stovetop until golden brown. Served hot with a soy-based dipping sauce, it’s a delicious way to enjoy the bold flavors of kimchi in a crispy, pancake form.
Ingredients
Main Ingredients
- 1 cup well-fermented napa cabbage kimchi, chopped
- 1/2 cup kimchi juice
- 1/2 cup cold water
- 1 cup all-purpose flour
- 2 tablespoons cornstarch (optional for extra crispiness)
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 2 scallions, sliced
- 1 small carrot, julienned (optional)
- Vegetable oil for frying
For Serving (Optional)
- Soy dipping sauce
Instructions
- Prepare the batter: In a mixing bowl, combine the chopped kimchi, kimchi juice, cold water, flour, cornstarch (if using), salt, and sugar. Stir well until you have a thick, even batter. Fold in the sliced scallions and julienned carrot if you are using it.
- Heat the pan: Place a nonstick skillet over medium-high heat and pour in a generous amount of vegetable oil, enough to coat the bottom of the pan well.
- Cook the pancake: Pour the batter into the hot skillet and spread it evenly into a thin layer about 1/4 to 1/2 inch thick. Let it cook for 3 to 4 minutes until the edges start to brown and become crispy.
- Flip carefully: Using a wide spatula, carefully flip the pancake to cook the other side for another 3 to 4 minutes until it is golden brown and crispy throughout.
- Drain excess oil: Once cooked, transfer the pancake to a plate lined with paper towels to absorb any excess oil.
- Serve: Cut the kimchi pancake into wedges and serve hot with soy dipping sauce if desired.
Notes
- Use well-fermented kimchi for a deeper, richer flavor in the pancake.
- For a seafood variation, add chopped squid or shrimp to the batter, known as haemul kimchijeon.
- To make a simple dipping sauce, mix soy sauce with rice vinegar, a few drops of sesame oil, and a pinch of sugar.
