Vegan Kimchi Pancake with Crisp Edges

Vegan kimchi pancake, or kimchi jeon, is a savory Korean-style pan-fried pancake made with chopped kimchi, its tangy brine, and a simple flour batter. This version uses no egg, cooks in one skillet, and gets crisp edges with a tender, flavorful center; it is served hot as a snack, side dish, or light meal.

Ingredients

1 cup (125 g) all-purpose flour
2 tablespoons (16 g) cornstarch
½ teaspoon (3 g) fine salt
⅔ cup (160 ml) cold water
¼ cup (60 ml) kimchi brine, drained from the kimchi jar
1 cup (150 g) vegan kimchi, chopped into bite-size pieces
2 scallions (about 30 g), thinly sliced
2 tablespoons (30 ml) neutral oil, such as canola or vegetable oil, divided

Check the kimchi label: many versions contain fish sauce or salted shrimp, so choose kimchi labeled vegan if you want the whole dish to be plant-based. If you do not have enough brine, replace it with cold water and add 1 teaspoon (5 ml) rice vinegar for a little tang; the pancake will be less deeply seasoned.

Instructions

Prepare the vegetables. Set a strainer over a small bowl and drain the kimchi, reserving ¼ cup (60 ml) of its brine. Chop the kimchi into small pieces so it spreads evenly and cooks through without making the pancake difficult to flip. Slice the scallions.
Mix the batter. In a medium bowl, whisk together the flour, cornstarch, and salt. Pour in the cold water and reserved kimchi brine. Whisk just until no dry flour remains; a few small lumps are fine. Fold in the chopped kimchi and scallions. The batter should be thick enough to coat the vegetables but still spread when it hits the pan. If it seems stiff, stir in water 1 tablespoon (15 ml) at a time.
Heat the skillet. Warm a 10-inch (25 cm) nonstick or well-seasoned skillet over medium-high heat for about 2 minutes. Add 1 tablespoon (15 ml) oil and swirl to coat the bottom. The oil should shimmer but not smoke. A hot pan helps the bottom turn crisp before the batter has time to stick.
Cook the first pancake. Stir the batter once more, then pour half into the pan. Spread it into an even round about 8 inches (20 cm) wide. Cook for 3 to 4 minutes, adjusting the heat to medium if the edges darken too quickly. The underside should be deeply golden, and the top should look less wet with bubbles around the edges.
Flip and finish. Slide a wide spatula under the pancake and flip it in one confident motion. If it feels too large to handle, slide it onto a plate, invert the skillet over the plate, and turn the pancake back into the pan. Cook the second side for 2 to 3 minutes, pressing lightly with the spatula for good contact. Transfer to a board or plate.
Cook the second pancake. Add the remaining 1 tablespoon (15 ml) oil to the pan and repeat with the remaining batter. Let the finished pancake rest for 1 minute, then cut each pancake into wedges with a sharp knife or kitchen scissors. Serve while hot and crisp.

Tips

Keep the water cold. Cold water helps limit gluten development, giving the pancake a less bready texture. Mix only until combined rather than beating the batter smooth.
Use the brine carefully. Kimchi saltiness varies, so taste the batter before frying and avoid adding extra salt unless it needs it. If the kimchi is especially salty or sour, replace some brine with water.
Make flipping easier. Use a wide spatula and keep the pancake around 8 inches (20 cm) across. For extra confidence, use the plate-transfer method rather than trying to flip a large pancake in the air.
Let the pan recover between batches. If the first pancake has cooled the skillet, give it a minute to heat back up before adding batter. Too little heat can make the center soft and the bottom greasy.

Serving Suggestions

Serve the wedges immediately as a Korean-inspired side dish or snack, with steamed rice and a simple vegetable side for a more filling meal. A quick dipping sauce is easy to mix from 1 tablespoon (15 ml) soy sauce, 1 tablespoon (15 ml) rice vinegar, 1 teaspoon (5 ml) toasted sesame oil, and a pinch of sesame seeds. Add sliced scallion or a little gochugaru if you like a spicier dip.

The pancake is flavorful on its own, so keep the accompaniments mild if your kimchi is very spicy. It also works well cut into small squares for sharing; serve the dipping sauce alongside rather than pouring it over the crisp surface.

Variations

Add vegetables: Fold in up to ½ cup (50 g) finely shredded carrot, thinly sliced onion, or chopped chives. Keep the total additions moderate so the batter can bind and the pancake still browns evenly.

Make it gluten-free: Use a gluten-free all-purpose flour blend that includes a binder, plus certified gluten-free cornstarch. The texture may be a little more delicate, so make smaller pancakes and flip them only once the underside is well browned. Check the kimchi and soy-based dipping sauce labels for gluten, too.

Adjust the spice: For a milder pancake, use less spicy kimchi and replace part of its brine with water. For more heat, stir ½ teaspoon (1 g) gochugaru into the batter; Korean red pepper flakes add warmth and color without changing the basic method.

Storage and Reheating

Kimchi pancakes are best straight from the pan, when their edges are crisp. Cool leftovers promptly and refrigerate them in a covered container within 2 hours of cooking. They keep for 3 to 4 days in the refrigerator. For longer storage, freeze separated wedges in an airtight container for up to 2 months; thaw in the refrigerator before reheating.

To restore some crispness, reheat wedges in a lightly oiled skillet over medium heat for 2 to 3 minutes per side, until hot throughout. An air fryer also works: heat at 350°F (175°C) for about 4 to 6 minutes, turning once. A microwave is convenient but softens the edges. Reheat leftovers to 165°F (74°C), the USDA FSIS recommendation for leftovers, checking the center with a food thermometer when practical.

Frequently Asked Questions

Is kimchi pancake vegan?
It can be. Kimchi pancake batter often includes egg in some home or restaurant versions, and many kimchi recipes contain fish sauce or salted seafood. This recipe has no egg; use kimchi labeled vegan and check all packaged ingredients to keep it fully plant-based.

Can I make the batter ahead?
It is better to mix and cook the batter shortly before serving. Once mixed, the kimchi releases moisture and the flour continues to absorb liquid, which can make the batter thinner or the cooked pancakes less crisp. You can measure the dry ingredients and chop the vegetables ahead, then combine them with the liquids just before frying.

Why did my pancake turn out soggy?
A pan that is not hot enough, excess liquid, or an overly thick pancake can leave the center soft. Drain the kimchi, measure the brine, preheat the skillet, and spread the batter into a thin, even layer. Cook until the first side is properly browned before flipping.

Can I use a different flour?
All-purpose flour gives a dependable, flexible batter. A portion of rice flour can make the edges crisper, but replacing all the wheat flour with rice flour may make the pancake more fragile. For a fully gluten-free option, use a suitable gluten-free flour blend and make smaller pancakes.

Can I bake the pancake instead?
This recipe is designed for a skillet, which gives the batter direct contact with hot oil and produces crisp edges. Baking is possible in a well-oiled, preheated ovenproof pan, but the texture will be different and less evenly crisp; a skillet is the more reliable method.

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).