Kimchi Pancakes Maangchi-Style: Crisp, Savory Pajeon

Kimchi pancakes, or kimchi jeon, are savory Korean pan-fried pancakes made with chopped kimchi, its tangy juice, and a simple flour batter. This Maangchi-inspired version cooks up crisp at the edges and tender in the middle, and is delicious hot with a quick soy dipping sauce; recipes vary in batter and add-ins.

Ingredients

1 cup (125 g) all-purpose flour
¾ cup (180 ml) cold water
1 cup (150 g) well-fermented napa cabbage kimchi, chopped into bite-size pieces
¼ cup (60 ml) kimchi brine, strained from the kimchi jar; if you do not have enough, top up with cold water
2 scallions (about 30 g), thinly sliced
1 teaspoon (5 g) granulated sugar
¼ teaspoon fine salt, plus more to taste if needed
2 tablespoons (30 ml) neutral cooking oil, such as canola or vegetable oil, divided between batches

For the dipping sauce

2 tablespoons (30 ml) soy sauce
1 tablespoon (15 ml) rice vinegar
1 teaspoon (5 ml) toasted sesame oil
½ teaspoon (2 g) gochugaru (Korean red pepper flakes), optional
1 teaspoon (3 g) toasted sesame seeds, optional

Instructions

Prepare the ingredients. Chop the kimchi into small pieces so it is easy to distribute and cut through when the pancakes are cooked. Thinly slice the scallions. If the kimchi is very wet, let excess liquid drain briefly, reserving the brine for the batter.
Mix the dipping sauce. Stir the soy sauce, rice vinegar, sesame oil, and optional gochugaru and sesame seeds together in a small bowl. Set it aside while you make the pancakes.
Make the batter. In a mixing bowl, whisk the flour, cold water, kimchi brine, sugar, and salt until just combined. A few small lumps are fine; stop mixing once there are no large dry patches. Fold in the chopped kimchi and scallions. The mixture should be pourable but thick enough to hold the pieces in place. If it seems unusually stiff, stir in cold water 1 tablespoon (15 ml) at a time.
Heat the pan. Set a large nonstick or well-seasoned skillet over medium heat and add 1 tablespoon (15 ml) of oil. Give the oil a moment to heat; it should shimmer lightly, not smoke. Making two thinner pancakes is easier to crisp than cooking all the batter as one thick pancake.
Cook the first pancake. Pour in half the batter and spread it into an even round about 7 to 8 inches (18 to 20 cm) wide. Cook for 3 to 4 minutes, adjusting the heat as needed so the bottom turns deeply golden without burning. The edges should look set before you flip it.
Flip and finish. Slide a wide spatula under the pancake, support it with a plate if needed, and turn it over carefully. Cook for another 2 to 3 minutes, until both sides are browned and the center is cooked through. Transfer to a plate. Add the remaining 1 tablespoon (15 ml) oil and repeat with the rest of the batter. The pancakes contain no meat or eggs, so a thermometer temperature is not required.
Serve. Cut each pancake into wedges while warm and serve with the dipping sauce. For the crispiest texture, do not stack the pancakes for long; stacking traps steam and softens the browned surfaces.

Tips

Use flavorful, fermented kimchi. Tangy, well-fermented napa cabbage kimchi gives the pancakes their characteristic sharp flavor. Fresh kimchi is milder; add a little extra brine or a small splash of rice vinegar if you want more tang.
Adjust the salt after tasting. Kimchi and brine vary in saltiness. Start with the listed amount, then taste a small bit of batter and add a pinch more only if it needs it.
Keep the batter cold and avoid overmixing. Cold water and a light hand help keep the pancakes from becoming dense. The batter will not be perfectly smooth, and it should not be kneaded.
Control the pan heat. Medium heat gives the center time to cook before the outside gets too dark. If the pancake browns quickly but still feels soft in the middle, lower the heat and cook it a little longer.

Serving Suggestions

Serve the wedges as a snack, appetizer, or part of a Korean-style meal. They pair well with steamed rice, soup, and simply prepared vegetables, while the dipping sauce adds a salty, tangy contrast. The pancakes are most appealing straight from the pan, when the edges are still crisp. For a casual meal, put the wedges and sauce in the middle of the table and let everyone take pieces.

Variations

For a seafood version, fold in about ½ cup (75 g) small peeled shrimp or chopped squid and cook until the seafood is fully opaque and reaches 145°F (63°C), the USDA FSIS safe minimum internal temperature for fish and seafood. Do not crowd the batter with extra ingredients, or the pancake may be harder to flip. For a meat-free variation, add thinly sliced onion, a little julienned carrot, or extra scallions. For a gluten-free option, use a cup-for-cup gluten-free flour blend; the texture may be slightly more delicate, so make smaller pancakes and flip them only once the first side is firmly set. If you cannot find gochugaru for the sauce, omit it or use a small pinch of crushed red pepper; the flavor will be less distinctly Korean.

Storage and Reheating

Refrigerate leftover pancakes within 2 hours of cooking in a covered container. They keep for 3 to 4 days in the refrigerator. For longer storage, freeze cooled pancakes in a single layer until firm, then transfer them to a freezer-safe container with parchment between layers; use within 2 months for best quality. Reheat refrigerated or frozen leftovers in a lightly oiled skillet over medium-low heat, turning once, until hot throughout and crisp again. If using a thermometer, reheated leftovers should reach 165°F (74°C). A toaster oven also works; microwaving is quick but makes the pancakes softer. Avoid leaving cooked pancakes at room temperature for more than 2 hours.

Frequently Asked Questions

Is this the same as kimchi jeon?
Yes. Kimchi jeon is a common Korean name for kimchi pancakes; “jeon” refers broadly to foods cooked in a pan, and spellings and family recipes vary. This version uses a straightforward flour-and-water batter with kimchi and scallions.

Can I make the batter ahead?
It is best mixed shortly before cooking, since kimchi releases liquid and the flour can thicken as it sits. You can chop the kimchi and scallions and mix the dipping sauce ahead, then combine the batter ingredients just before heating the pan.

Why did my pancake turn out soggy?
A thick pancake, too much kimchi liquid, or a pan that is not hot enough can leave the center soft and the surface pale. Drain very wet kimchi, spread the batter thinly, and let the skillet heat before adding it. Cook in batches rather than crowding the pan.

Can I use kimchi without brine?
Yes. Replace the ¼ cup (60 ml) brine with cold water. The pancake will have a milder kimchi flavor, so taste the batter and add a little more chopped kimchi if you like.

Are kimchi pancakes vegetarian?
Not always. Some kimchi contains fish sauce or salted shrimp. Check the kimchi label and choose a vegetarian kimchi if needed; the flour, water, scallions, and dipping sauce can otherwise be kept vegetarian by using a suitable soy sauce.

Can I cook one large pancake?
You can, but it will be more difficult to flip and may cook unevenly. Two smaller pancakes are easier to handle and usually get crispier. If you make one large pancake, use a broad skillet and flip it carefully with a plate or large spatula.

More recipes to cook

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

Spotted an error? Tell us and we will correct it (corrections policy).