Kimchi Pancake in Korean: Crispy Kimchijeon

Kimchi pancake, called kimchijeon (김치전) in Korean, is a crisp-edged savory pancake made with chopped kimchi, its tangy brine, flour, and water. It is a popular Korean snack or side dish, and this straightforward version cooks in a skillet until browned outside and tender inside.

Ingredients

1 cup (150 g) well-fermented napa cabbage kimchi, drained lightly and chopped; reserve its brine
½ cup (120 ml) kimchi brine
¾ cup (95 g) all-purpose flour
¼ cup (30 g) potato starch or cornstarch
½ cup (120 ml) cold water, plus 1–2 tablespoons (15–30 ml) more if needed
2 scallions (about 30 g), thinly sliced
1 teaspoon (5 ml) soy sauce
¼ teaspoon fine salt (about 1.5 g), or to taste
3 tablespoons (45 ml) neutral oil, such as canola, divided

Instructions

Prepare the kimchi. Chop it into bite-size pieces, roughly ½ inch (1 cm) across. If it is very juicy, gently squeeze excess liquid into a measuring cup, then use that liquid as part of the measured kimchi brine. Avoid rinsing the kimchi: its seasoning and acidity give the pancake its character.
Mix the batter. In a medium bowl, whisk together the flour, potato starch, and salt. Pour in the cold water, kimchi brine, and soy sauce; stir just until no dry flour remains. The batter should be loose and pourable, similar to a thick cream. Add a little of the extra water if it seems stiff. Fold in the chopped kimchi and scallions. Do not beat the mixture smooth; a few small lumps are fine.
Heat the pan. Set a 10-inch (25 cm) nonstick or well-seasoned skillet over medium-high heat. Add 1½ tablespoons (22 ml) oil and swirl to coat the bottom. When the oil shimmers, the pan is ready; if it smokes, lower the heat briefly.
Cook the first pancake. Pour in half the batter, about 1½ cups (360 ml), and immediately spread it into an even round about ¼ inch (6 mm) thick. Leave some space around the pieces of kimchi so the batter can crisp. Cook for 3–4 minutes, until the bottom is deeply golden and the edges look dry. Reduce the heat to medium if it browns before the center sets.
Flip and finish. Loosen the pancake with a wide spatula. For an easier flip, slide it onto a plate, place the skillet upside down over the plate, and invert carefully. Add about 1 teaspoon (5 ml) oil around the edge, then cook the second side for 2–3 minutes until browned and crisp. Transfer to a cutting board. Repeat with the remaining oil and batter.
Cut and serve. Rest the pancakes for 1 minute so they are easier to slice, then cut into wedges or squares. Serve hot with the dipping sauce below, if desired.

Tips

Use mature kimchi. Well-fermented kimchi gives a lively, sour flavor and usually has more pronounced brine. Fresh, mild kimchi still works, but the pancake will taste less tangy; add a teaspoon (5 ml) of rice vinegar if you want a little more sharpness.
Keep the batter loose. Kimchi and brine vary in moisture, so adjust with water a tablespoon at a time. An overly thick batter makes a dense pancake; one that is too watery can be difficult to flip.
Make the surface crisp. Use enough oil to coat the pan and let it heat before adding batter. A crowded pan or low heat can steam the pancake instead of browning it. Cook one pancake at a time for the most reliable crunch.
Choose your starch. Potato starch is common in Korean-style pancake batters and helps create crisp edges. Cornstarch is an easy substitute, though the texture may be slightly less delicate. All-purpose flour alone works if needed, but the pancake will be softer.

Serving Suggestions

Serve kimchijeon as a snack, appetizer, or banchan (Korean side dish), ideally straight from the pan. For a quick dipping sauce, stir together 1 tablespoon (15 ml) soy sauce, 1 tablespoon (15 ml) rice vinegar, 1 teaspoon (5 ml) water, and a pinch of sesame seeds or sliced scallion. Add a few drops of toasted sesame oil or a pinch of Korean chile flakes if you like. The sauce is optional: the kimchi and brine already season the pancake.

For a simple meal, pair it with steamed rice and a light soup, or serve smaller pieces alongside other Korean dishes. Cut the pancake only after cooking so the edges stay intact and crisp.

Variations

For a seafood version, fold ½ cup (75 g) of small raw shrimp, squid, or a combination into the batter; cut larger pieces small so they cook through. Cook the pancake until the seafood reaches 145°F (63°C) at its thickest point, checked with a food thermometer, the USDA FSIS safe minimum for fish and seafood. You can also add ¼ cup (35 g) finely diced onion or a handful of thinly sliced vegetables.

To make a richer pancake, add 2 tablespoons (30 g) of finely chopped pork belly or bacon, browning it in the skillet first and draining excess fat before cooking the batter. Cook pork to 145°F (63°C) with a 3-minute rest for whole cuts, or 160°F (71°C) for ground pork. For a gluten-free version, use a measured gluten-free all-purpose flour blend and check that the kimchi and soy sauce are labeled gluten-free; texture can vary by blend. Kimchi recipes differ in seasoning and fermentation, so adjust the salt and brine to suit yours.

Storage and Reheating

Let leftovers cool briefly, then refrigerate them in a covered container within 2 hours of cooking. They keep for 3–4 days in the refrigerator. For longer storage, freeze separated wedges in an airtight container for up to 2 months; thaw overnight in the refrigerator for more even reheating.

Reheat in a lightly oiled skillet over medium heat for 2–3 minutes per side, until hot and crisp again. An air fryer at 350°F (175°C) for about 4–6 minutes also works; check early, since thickness varies. A microwave warms the pancake quickly but softens its edges. Reheat leftovers to 165°F (74°C), as recommended by USDA FSIS.

Frequently Asked Questions

What does kimchijeon mean?
Kimchijeon means kimchi pancake. “Jeon” is a Korean term for food coated or mixed with batter and pan-fried. You may also see it written as kimchi jeon or kimchi buchimgae.

Can I use kimchi without much brine?
Yes. Replace the missing brine with cold water and add 1–2 teaspoons (5–10 ml) rice vinegar for tang, tasting the batter before adding more salt. The finished pancake will have a milder kimchi flavor than one made with plenty of seasoned brine.

Why is my kimchi pancake soggy?
Common causes are a pan that was not hot enough, too much batter in a small skillet, or a pancake that is too thick. Use a thin layer, heat the oil until shimmering, and cook until the underside is well browned before flipping. A wire rack keeps cooked pancakes crisper while you finish the next batch.

Can I make the batter ahead?
It is best mixed just before cooking because the kimchi releases liquid as it sits, which can make the batter thin. If you need to prep ahead, combine the dry ingredients and chop the kimchi separately, then add the wet ingredients shortly before frying.

Is kimchi pancake vegetarian?
This recipe is vegetarian if the kimchi contains no fish sauce, shrimp paste, or other seafood ingredients. Kimchi ingredients vary, so check the label or recipe; use vegetarian kimchi and a vegetarian-certified soy sauce if needed.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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