Kimchi Pancake Ingredients and How to Make Them

Kimchi pancakes, called kimchi jeon in Korean, are crisp-edged savory pancakes made with chopped kimchi, its tangy brine, and a simple flour batter. They come together quickly in a skillet and are often served hot as a snack, side dish, or light meal; ingredient ratios and additions vary between cooks.

Ingredients

1 cup (150 g) well-drained, chopped napa cabbage kimchi, preferably fermented and tangy
¼ cup (60 ml) kimchi brine
¾ cup (95 g) all-purpose flour
¼ cup (35 g) potato starch or cornstarch
½ cup (120 ml) cold water
2 scallions (about 25 g), thinly sliced
½ teaspoon fine salt, or to taste, depending on how salty the kimchi is
2 tablespoons (30 ml) neutral cooking oil, such as canola or vegetable oil, divided for frying

Instructions

Put a cutting board inside a rimmed plate or bowl to catch drips, then chop the kimchi into roughly ½-inch pieces. Measure 1 cup (150 g) after chopping. If it is very wet, press it gently to remove excess liquid, reserving ¼ cup (60 ml) of its brine for the batter.
In a medium bowl, whisk together the flour, potato starch, and salt. Add the cold water and kimchi brine, then stir just until no dry pockets remain. A few small lumps are fine; overmixing can make the pancake dense. Fold in the kimchi and sliced scallions. The batter should be thick enough to coat the ingredients but loose enough to spread in the pan. If it seems stiff, add water 1 tablespoon (15 ml) at a time.
Heat a 10-inch (25 cm) nonstick or well-seasoned skillet over medium-high heat. Add 1 tablespoon (15 ml) of the oil and swirl to coat the bottom. When the oil shimmers, spoon in half the batter and spread it into an even round about 7 inches (18 cm) wide. Make a second pancake with the remaining batter and oil, cooking them one at a time for the crispest results.
Cook the first side for 3–4 minutes, adjusting the heat so the bottom browns without burning. The edge should look set and the underside should be deep golden. Slide a wide spatula underneath, support the pancake with a plate if needed, and flip it carefully. Cook the other side for 2–3 minutes, pressing gently with the spatula so it makes good contact with the pan.
Transfer to a plate or wire rack and cut into wedges. Serve hot while the edges are crisp. If cooking in batches, keep the first pancake in a low oven, around 200°F (95°C), while you finish the second; a rack helps keep its underside from steaming.

Tips

Use sour, well-fermented kimchi. Its tart flavor gives the pancake character. Fresh, mild kimchi works too, but the result will taste less tangy; a little extra brine can help if available.
Keep the batter cold and don’t overwork it. Cold liquid and minimal mixing help the starches produce a lighter, crisper pancake. Mix only until combined, then cook promptly.
Control moisture and heat. Very wet kimchi can make the center soft, so drain excess liquid while saving the measured brine. If the outside darkens before the center cooks, lower the heat slightly and give it another minute.
Choose starch based on what you have. Potato starch gives a particularly crisp edge; cornstarch is a convenient substitute with a similar effect. If you have neither, use an extra ¼ cup (30 g) flour, though the pancake will be less crisp.

Serving Suggestions

Serve kimchi pancakes straight from the pan, cut into bite-size wedges for sharing. A simple dipping sauce is 2 tablespoons (30 ml) soy sauce mixed with 1 tablespoon (15 ml) rice vinegar, 1 teaspoon toasted sesame oil, and a pinch of sliced scallion or sesame seeds. The sauce is optional: kimchi and brine already bring plenty of seasoning, so taste before adding extra salt.

For a fuller meal, pair the pancakes with steamed rice, a bowl of soup, or a fresh cucumber salad. They also work as a savory snack alongside other small Korean-style dishes. Put the dipping sauce in a shallow bowl so the crisp surface can be dipped lightly rather than left to soak.

Variations

For a seafood version, fold in ½ cup (75 g) small raw shrimp, peeled and chopped, or chopped squid. Cook the pancake until the seafood reaches 145°F (63°C) at its thickest point, checked with a food thermometer; seafood can make the batter wetter, so drain it well first. For a meat-free boost, add ½ cup (75 g) thinly sliced mushrooms or ¼ cup (35 g) finely diced onion.

For a richer, savory pancake, add 2 tablespoons (15 g) finely chopped dried shrimp, if available, or a small handful of shredded cheese. These are optional additions, not essential ingredients. To make the recipe gluten-free, use a cup-for-cup gluten-free flour blend and check that the kimchi and any dipping sauce are labeled gluten-free; texture may vary slightly. For a milder pancake, reduce the kimchi brine and replace it with cold water.

Storage and Reheating

Kimchi pancakes are best immediately, when their edges are crisp. Refrigerate leftovers within 2 hours of cooking in a covered container; they keep for 3–4 days. For longer storage, freeze cooled pancakes with parchment between them in an airtight freezer-safe container for up to 2 months. Thaw overnight in the refrigerator or reheat from frozen.

Reheat in a lightly oiled skillet over medium heat for about 2–3 minutes per side, until hot and crisp. An oven or toaster oven at 375°F (190°C) for 6–10 minutes also works; add a few minutes if reheating from frozen. A microwave heats the center quickly but softens the edges. When reheating leftovers, bring them to 165°F (74°C), the USDA FSIS safe minimum for reheated leftovers.

Frequently Asked Questions

What is the most important kimchi pancake ingredient?
Kimchi is the defining ingredient, and its brine seasons the batter as well as helping it spread. Use cabbage kimchi with a flavor you enjoy; a tangy, fermented batch tends to give a more pronounced result.

Can I make kimchi pancakes without kimchi brine?
Yes. Replace the ¼ cup (60 ml) brine with the same amount of cold water. The pancake will be less tangy and may need a little extra salt, so taste the batter before frying.

Why is my pancake soggy instead of crisp?
Common causes are overly wet kimchi, a thick layer of batter, or a pan that is not hot enough. Drain the kimchi, spread the batter thinly, and wait for the oil to shimmer before adding it. Avoid crowding the pan.

Can I prepare the batter ahead?
It is better to mix it just before cooking. The kimchi releases liquid as it sits, which can thin the batter and make the pancakes less crisp. You can chop the kimchi and scallions and measure the dry ingredients ahead, then combine everything when ready to cook.

Is kimchi pancake batter vegan?
This version is vegan as written if the kimchi contains no fish sauce, salted shrimp, or other seafood ingredients. Check its label; vegan kimchi is available, and the remaining ingredients are plant-based.

Can I cook one large pancake instead of two?
Yes, but use a large skillet and spread the batter thinly. It may take longer to cook through and be harder to flip; a wide spatula or a plate-assisted flip makes the job easier. Two smaller pancakes are usually simpler to turn evenly.

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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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