Kimchi Pancake (Kimchi Jeon)

kimchi pancake cut into small squares in a pan on a table with dipping sauce in a bowl and sesame seeds and green onion slices in another bowl

5 from 4 votes

Kimchi Pancake (Kimchi Jeon)

Kimchi pancake, known as kimchi jeon in Korean, is a must-make for anyone who enjoys Korean cuisine. They are crispy on the outside, filled with flavorful kimchi on the inside, and have an incredibly delicious taste!

Prep Time10

Cook Time10

Total Time20

Course: Dinner, Side Dish, Snack

Cuisine: Korean

Keyword: kimchi jeon, kimchi jeon recipe, kimchi pancake, kimchi pancake recipe, korean kimchi pancake

Servings: servings

Calories: 197kcal

Ingredients

Dipping Sauce

1 tablespoon soy sauce
½ tablespoon rice vinegar
1 teaspoon honey
sliced green onion, gochugaru, sesame seeds (optional)

Kimchi Pancake

1 cup all-purpose flour or kimchi batter mix
½ teaspoon salt
½ - 1 teaspoon sugar
1 egg
3 tablespoons kimchi juice
½ cup cold water
1 cup kimchi well-fermented, chopped into small pieces
1 green onion cut into slices
2-4 tablespoons vegetable oil

US Customary - Metric

Instructions

Add all ingredients for the dipping sauce to a small bowl, stir until combined, and set it aside.
1 tablespoon soy sauce, ½ tablespoon rice vinegar, 1 teaspoon honey
Add the flour, salt, sugar, egg, kimchi juice, and cold water to a bowl. Stir until combined. Don't overmix the dough.
1 cup all-purpose flour or kimchi batter mix, ½ teaspoon salt, ½ - 1 teaspoon sugar, 1 egg, 3 tablespoons kimchi juice, ½ cup cold water
Gently fold in the kimchi and green onion until well-combined.
1 cup kimchi, 1 green onion
Preheat some vegetable oil in a pan over medium to medium-high heat. The bottom of the pan should be fully covered in oil. Then pour the batter into the pan and cook the pancake until it has browned and is set around the edges.
2-4 tablespoons vegetable oil
Flip the pancake and add more oil to the pan. Try to lift the pancake so the oil can spread underneath the pancake. Pan-fry until the second side has browned and the pancake is cooked through.
Cut the kimchi pancake into squares or pizza-style and serve alongside the dip. Enjoy!

Notes

I used an 11-inch/28cm pan to make the kimchi pancake. Alternatively, use the batter to make 2 or 4 smaller pancakes.

Recipe Video

Nutrition