Korean Kimchi Pancakes (Kimchijeon)

Kimchijeon (kimchi pancakes) are a beloved Korean comfort food that transforms tangy, fermented kimchi into crispy, savory pancakes bursting with umami flavor. In Korea, these golden pancakes are the ultimate rainy-day food, traditionally enjoyed with a bottle of makgeolli (rice wine) while listening to the rain.

The beauty of kimchijeon lies in its simplicity – just a handful of ingredients creates something absolutely irresistible. The key is using well-fermented (slightly sour) kimchi, which gives the pancakes their signature deep, complex flavor.

Ingredients

For the Pancakes

• 1 1/2 cups well-fermented napa cabbage kimchi, chopped
• 1/4 cup kimchi brine (from the jar)
• 1 cup all-purpose flour
• 1/2 cup water
• 1 egg
• 3 green onions, cut into 2-inch pieces
• 1 tsp sugar
• 1/2 tsp salt
• 3 tbsp vegetable oil (for frying)

For the Dipping Sauce

• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 tsp gochugaru (Korean red pepper flakes)
• 1 tsp sesame seeds
• 1 green onion, thinly sliced

Instructions

1. In a large bowl, whisk together the flour, water, egg, kimchi brine, sugar, and salt until you have a smooth batter (a few small lumps are fine).
2. Fold in the chopped kimchi and green onion pieces. The batter should be thick enough to hold its shape but still pourable.
3. Heat 1 1/2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat until the oil shimmers.
4. Pour half the batter into the pan and spread into an even circle, about 8-9 inches in diameter. Press down gently with a spatula.
5. Cook for 3-4 minutes until the bottom is golden brown and crispy. The edges should look set and slightly translucent on top.
6. Flip the pancake carefully and cook for another 3 minutes on the other side, pressing down occasionally to ensure even contact with the pan.
7. Repeat with remaining oil and batter for the second pancake.
8. Mix all dipping sauce ingredients together in a small bowl.
9. Cut each pancake into wedges and serve hot with the dipping sauce.

Pro Tips

• Use well-fermented kimchi – the more sour and aged the kimchi, the better the flavor. Fresh kimchi will not give the same deep, tangy taste.
• Do not make the batter too thick – a thin, crispy pancake is the goal. If the batter seems too thick, add a splash more water.
• Press down firmly while cooking – this ensures maximum contact with the pan for a crispier result.

Serving Suggestions

Serve kimchijeon as a starter for a Korean meal alongside steamed rice, japchae, and Korean fried chicken. They are also perfect as a snack with a cold beer or makgeolli. For a party, cut into small squares and serve as bite-sized appetizers.

Prep Time: 10 minutes | Cook Time: 15 minutes | Servings: 2 large pancakes (serves 4)

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