Kimchi pancake, or kimchi jeon, is a Korean-style savory pancake made with chopped kimchi and a simple flour batter, then pan-fried until crisp at the edges. This egg-free version uses kimchi brine for flavor and water for binding, so it needs no special egg substitute and makes a satisfying snack or side dish.
Ingredients
- 1 cup (150 g) well-drained, chopped napa cabbage kimchi
- 2 tablespoons (30 ml) kimchi brine
- ¾ cup (90 g) all-purpose flour
- ¼ cup (35 g) rice flour or cornstarch
- ½ cup (120 ml) cold water, plus 1–2 tablespoons (15–30 ml) as needed
- 2 scallions, thinly sliced, about ¼ cup (25 g)
- ¼ teaspoon fine salt, or to taste
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons (30 ml) neutral oil, such as canola or grapeseed, for frying
Instructions
- Prepare the kimchi. Put the chopped kimchi in a bowl. If it is in large pieces, chop it into roughly ½-inch (1 cm) pieces so it spreads evenly through the pancake. Measure the brine separately; if there is not enough, use water to make up the difference.
- Mix the batter. In a medium bowl, whisk the all-purpose flour, rice flour, salt, and pepper. Pour in the cold water and kimchi brine, stirring just until no dry pockets remain. The batter should be thick but pourable, similar to loose pancake batter. Stir in the kimchi and scallions. If it seems stiff or difficult to spread, add the extra water a tablespoon at a time. Avoid overmixing, which can make the pancake chewy.
- 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 oil should shimmer before the batter goes in; if it smokes, lower the heat and let the pan cool briefly.
- Fry the first pancake. Scrape half the batter into the pan and spread it into a thin, even round about 8 inches (20 cm) wide. Cook for 3–4 minutes, adjusting the heat if the underside browns too quickly. The edges should look dry and crisp, and the bottom should be a deep golden brown before you flip it.
- Flip and finish. Slide a wide spatula under the pancake, support the top with another spatula or a plate if needed, and turn it over carefully. Add up to 1 teaspoon oil around the edge of the pan if it looks dry. Cook the second side for 2–3 minutes, until browned and crisp. Transfer to a cutting board. Add the remaining tablespoon of oil and repeat with the rest of the batter. Cut into wedges and serve hot.
Tips
- Control the batter thickness. Kimchi varies in moisture, so add water gradually. A thin, spreadable layer cooks through and crisps better than a thick, doughy pancake.
- Use cold water and a hot pan. Cold water helps keep the batter light, while properly heated oil encourages a crisp crust. Let the pan regain its heat between pancakes.
- Adjust salt carefully. Kimchi and its brine can already be quite salty. Taste the kimchi before adding the measured salt; omit or reduce it if the kimchi is especially salty.
- Check the kimchi label if needed. Kimchi is often made without fish, but some versions contain fish sauce or salted seafood. For a vegetarian or vegan pancake, choose kimchi labeled accordingly; no egg is used in this recipe.
Serving Suggestions
Serve the pancake as soon as it is cut, while the edges are crisp. A simple dipping sauce is 2 tablespoons (30 ml) soy sauce mixed with 1 tablespoon (15 ml) rice vinegar, 1 teaspoon (5 ml) toasted sesame oil, and sliced scallion or a pinch of sesame seeds. For less salt, use low-sodium soy sauce or dilute the sauce with a teaspoon of water. The pancake also works as a banchan-style side alongside rice, soup, or a meal of vegetables and tofu. If serving it as a snack, cut it into small wedges that are easy to dip.
Variations
Regional and household recipes for kimchi jeon vary in batter, thickness, and seasoning. For extra crunch, replace the rice flour with cornstarch; the flavor will be similar, though the crust may be a little less delicate. If rice flour is unavailable, use all-purpose flour for the full amount, understanding that the pancake will be softer and less crisp. For a mild version, reduce the kimchi brine and replace it with water. To add vegetables, fold in up to ½ cup (50 g) finely sliced onion or matchstick carrot, keeping the total batter amount the same so the pancake remains easy to flip. Make smaller pancakes if you want a more manageable flip; cook each for about 2–3 minutes per side, watching for browning.
Storage and Reheating
Kimchi pancakes are crispest straight from the pan. Let leftovers cool, then refrigerate them in a covered container within 2 hours. They keep for 3–4 days in the refrigerator. For longer storage, freeze cooled pancakes in a single layer, then transfer them to a freezer-safe container; use within 2 months for best quality and thaw in the refrigerator before reheating. Re-crisp refrigerated or thawed pieces in a lightly oiled skillet over medium heat for 2–3 minutes per side. An oven or toaster oven at 375°F (190°C) for about 8–10 minutes also works; turn once. A microwave warms the pancake but will soften its crust.
Frequently Asked Questions
Will the pancake hold together without egg?
Yes. Flour and water form the batter’s structure, while the chopped kimchi is suspended throughout it. Spread the batter thinly and wait until the first side is well browned before flipping; that makes the egg-free pancake easier to handle.
Can I make this gluten-free?
Use a gluten-free all-purpose flour blend in place of the wheat flour and confirm that the kimchi and any dipping sauce are gluten-free. The batter may need a little more or less water depending on the blend. A mix containing rice flour or starch usually gives a good crisp texture.
Can I prepare the batter ahead?
For the best texture, mix and fry it right away. If you need to prep in advance, chop the kimchi and scallions and measure the dry ingredients separately; combine them with the wet ingredients just before cooking. Batter can thicken as it sits, and the vegetables may release water.
Why did my pancake turn out soft or soggy?
It may be too thick, the pan may not have been hot enough, or the skillet may have been crowded. Spread a thin layer, allow the oil to heat, and cook until the underside is deeply golden before turning. Do not stack cooked pancakes while they are hot, since trapped steam softens the crust.
Can I use fresh kimchi?
Yes. Fresh kimchi works, but it is usually less tangy and may have less brine than well-fermented kimchi. Add a little rice vinegar to the batter for extra acidity if you like, and use water to replace any missing brine. Keep the total liquid close to the recipe amount.
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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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