Vegetarian Kimchi Pancake: Crispy Korean Kimchijeon

Vegetarian kimchi pancake, or kimchijeon, is a crisp-edged Korean savory pancake made with chopped kimchi, its tangy brine, and a simple flour batter. This version uses kimchi made without fish sauce or shrimp paste, plus scallions for freshness; it cooks quickly in a skillet and is best served hot with a soy dipping sauce.

Ingredients

1 cup (150 g) well-drained vegetarian kimchi, chopped into bite-size pieces
3 tablespoons (45 ml) kimchi brine, taken from the kimchi jar
¾ cup (90 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 (3 g) fine salt, or less to taste depending on the kimchi
¼ teaspoon (1 g) granulated sugar
3 tablespoons (45 ml) neutral oil, such as canola or vegetable oil, divided
2 tablespoons (30 ml) soy sauce, for dipping
1 tablespoon (15 ml) rice vinegar, for dipping
1 teaspoon (5 ml) toasted sesame oil, for dipping
½ teaspoon (2 g) toasted sesame seeds, for dipping
1 teaspoon (5 ml) water, for dipping sauce

Instructions

Check the kimchi. Confirm that it is vegetarian: some kimchi contains fish sauce, salted shrimp, or other seafood. If you need the dish to be vegetarian, choose a jar labeled vegetarian or vegan. Chop the kimchi and reserve 3 tablespoons (45 ml) of its brine. If the kimchi is very wet, gently squeeze it over a bowl before measuring; keep the reserved brine for the batter.
Mix the batter. In a medium bowl, whisk the flour, potato starch, salt, and sugar. Pour in the cold water and kimchi brine, then stir just until no dry flour remains. A few small lumps are fine; overmixing can make the pancake tough. Fold in the chopped kimchi and sliced scallions. The mixture should be thick enough to coat the ingredients but loose enough to spread when it hits the pan. If it seems unusually stiff, stir in cold water 1 tablespoon (15 ml) at a time.
Make the dipping sauce. Stir together the soy sauce, rice vinegar, sesame oil, sesame seeds, and 1 teaspoon (5 ml) water in a small bowl. Set it near the stove so the pancakes can be served as soon as they are cooked.
Heat the pan. Set a 10-inch (25 cm) nonstick or well-seasoned skillet over medium-high heat. Add 1 tablespoon (15 ml) oil and swirl to coat the bottom. The oil should shimmer but not smoke. If the pan is not hot enough, the batter will absorb the oil and turn soft instead of forming a crisp crust.
Cook the first pancake. Stir the batter briefly, then add half of it to the skillet. Spread it into a thin, even round, about 8 inches (20 cm) across. Cook for 3 to 4 minutes, adjusting the heat if the bottom browns too quickly. It is ready to flip when the edges look set, the underside is deep golden, and the top has lost most of its wet shine.
Flip and finish. Slide a wide spatula under the pancake and flip it in one confident motion. If that feels difficult, slide it onto a plate, place the skillet upside down over the plate, and invert both together. Add 1 tablespoon (15 ml) oil around the edge of the pan, tilting the skillet so it runs underneath. Cook the second side for 2 to 3 minutes, until crisp and browned. Transfer to a cutting board.
Cook the second pancake. Add the remaining 1 tablespoon (15 ml) oil to the skillet and repeat with the rest of the batter. Cut both pancakes into wedges and serve hot with the dipping sauce. For the best texture, avoid stacking them while they are still steaming.

Tips

Choose vegetarian kimchi, not just a vegetarian batter. Traditional kimchi may contain seafood-based seasoning. Check the ingredient label, or use homemade vegetarian kimchi. The flavor will vary with the kimchi’s age and seasoning; very sour kimchi makes a tangier, more assertive pancake.
Use cold water and starch for crispness. Potato starch gives a particularly crisp edge; cornstarch is an easy substitute and works well, though the texture may be a little less delicate. Rice flour can also replace the starch, but the pancake may be more fragile.
Keep the pancake fairly thin. A thick layer is harder to cook through before its outside gets dark. Spread each portion evenly and use medium-high heat, lowering it slightly if the underside browns before the center sets.
Adjust salt only after tasting. Kimchi and brine are already salty, and the dipping sauce adds more. If your kimchi tastes especially salty, omit the batter’s salt and use less soy sauce in the dip.

Serving Suggestions

Serve kimchijeon as a snack, appetizer, or part of a Korean-style meal. The soy-vinegar dip balances the savory, tangy pancake; offer extra sliced scallions or sesame seeds on the side if you like. For a fuller meal, pair it with steamed rice and a simple vegetable dish, such as sautéed greens, cucumber salad, or lightly dressed shredded cabbage. Cut the pancake into small wedges for sharing, or serve larger portions alongside rice.

Variations

For a vegetable-packed version, fold in ½ cup (50 g) thinly sliced onion or ½ cup (50 g) julienned carrot. Keep the total additions moderate so the batter still holds together, and slice vegetables thinly enough to cook in the short frying time. For extra heat, add ½ teaspoon (2 g) gochugaru (Korean red pepper flakes); the flavor will be hotter and more peppery. If you cannot find gochugaru, a small pinch of cayenne works, though it lacks gochugaru’s fruity character.

For a gluten-free pancake, use a measure-for-measure gluten-free flour blend and check that the kimchi and soy sauce are gluten-free; tamari can replace soy sauce. The result may be more delicate, so make smaller pancakes and flip them only after the edges are set. To make a larger pancake, cook all the batter at once in a 12-inch (30 cm) skillet, but expect a longer cooking time and take extra care when flipping.

Storage and Reheating

Kimchi pancakes are crispest straight from the pan. Refrigerate leftovers within 2 hours of cooking in a covered container, and use them within 3 to 4 days. To preserve the texture, place parchment between wedges rather than stacking them directly. Freeze cooled portions in an airtight container for up to 2 months; thaw overnight in the refrigerator before reheating. Reheat refrigerated or thawed pieces in a lightly oiled skillet over medium heat for about 2 to 3 minutes per side, until hot and crisp. An oven or toaster oven at 375°F (190°C) for about 8 to 10 minutes also works. Avoid the microwave if crispness matters, since it softens the crust. If reheating leftovers, heat them to 165°F (74°C).

Frequently Asked Questions

Is kimchi pancake always vegetarian?
No. The batter is commonly meat-free, but kimchi can contain fish sauce or salted shrimp. Read the label and choose vegetarian or vegan kimchi if you want the whole dish to be vegetarian.

Can I make the batter ahead?
It is best mixed just before cooking. Once the flour is wet, the batter can thicken as it stands, and the kimchi releases moisture. If you need to prep ahead, chop the ingredients and mix the dipping sauce separately; combine the batter shortly before frying.

Why did my pancake turn soggy?
Common causes are a pan that was not hot enough, too much batter in the skillet, or a pancake that was left in a stack. Use a hot, oiled pan, spread the batter thinly, and cool cooked pancakes in a single layer while you finish the next one.

Can I make it without kimchi brine?
Yes. Replace the 3 tablespoons (45 ml) of brine with the same amount of cold water. The pancake will be less tangy and may need a small pinch of extra salt, depending on the kimchi.

What can I use instead of potato starch?
Cornstarch is the easiest substitute in the same quantity. It helps the edges crisp, although potato starch often gives a lighter, more delicate crunch. All-purpose flour alone works, but the pancake will be less crisp.

How do I know when it is ready to flip?
Look for set edges, a browned underside, and a top that is mostly matte rather than glossy. If the pancake sticks or bends when you try to lift it, give it another 30 to 60 seconds before flipping.

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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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