Kimchi Pancakes (Kimchijeon)

My brother lived in Seoul for over 10 years, and I was lucky enough to visit him a few times. On my first trip, I was fresh out of culinary school so he suggested we take a cooking class together. The instructor didn’t speak any English, but it turns out that cooking is a universal language. We learned by watching and left the class feeling pretty confident about making bulgogi, kimchi stew and (my personal favorite) kimchi pancakes.

Kimchi pancakes, or kimchijeon, are one of the easiest and most satisfying ways to use kimchi. The savory pancakes are made by mixing chopped kimchi into a simple flour batter and frying the batter in a skillet. Traditionally, you’d pour all the batter into the skillet at once to form one large pancake, which is then cut into triangles before serving. But I’ve found it’s hard to get that version truly crispy—and the crispy edges are my favorite part!

So I modified my recipe a bit. Inspired by the latkes I grew up making, I started dropping the batter into the pan in smaller pancakes. They taste just as good but are easier to flip. Plus, it’s much easier to create a crisp exterior.

Kimchi Pancake Ingredients

• Chopped kimchi: Chop the kimchi into bite-sized pieces. You can make these pancakes with kimchi straight from the jar, but I find it’s a little harder to eat.
• Kimchi juice: If your kimchi isn’t very juicy, you can use water instead. But using the liquid from the jar creates extra-flavorful pancakes.
• Korean pancake mix: I’ve tried making kimchi pancakes with flour alone, but they always turn out a little dense. So I like to incorporate cornstarch, sugar and baking powder—ingredients found in buchimgaru (store-bought Korean pancake mix). These mixes tend to be more savory than regular flour, so I usually add salt, garlic powder and onion powder to the mix too. Feel free to leave those optional ingredients out if you don’t have them on hand.
• Ice water: Make sure the water is as cold as possible. Cold temperatures inhibit gluten development, so the pancakes turn out lighter and crispier.
• Vegetable oil: I usually fry my kimchi pancakes in vegetable oil, but you can swap in the cooking oil of your choice.

Directions

Step 1: Combine the kimchi and dry ingredients

In a medium bowl, combine the chopped kimchi, flour, cornstarch, sugar and baking powder. Add the salt, garlic powder and onion powder (if using).

Editor’s Tip: Drain your kimchi before adding it to the bowl. If it has too much moisture, it can throw off the balance of wet-to-dry ingredients.

Step 2: Add the liquids

Add the kimchi juice and water, and stir just until moistened.

Editor’s Tip: The mixture should have a loose, pourable consistency, but it shouldn’t be runny. If your kimchi wasn’t well-drained, you may need to add additional flour.

Step 3: Cook the pancakes

In a nonstick pan, heat the vegetable oil over medium heat. Working in batches, pour the batter by 1/4 cupfuls into the hot oil. Flatten the batter to form thin circles. Fry until golden brown and crisp, then turn and cook until the second sides are golden brown.

Editor’s Tip: After flipping, you can lightly press down on the pancake to help it cook a little faster.

Step 4: Flip again

After the second sides are golden brown, flip the pancakes again to re-crisp the first sides for about one minute. Drain on paper towels and keep warm while cooking the remaining pancakes.

Recipe Variations

• Make it gluten-free: Feel free to use your favorite gluten-free flour blend. Just make sure the kimchi brand you purchased is gluten-free too.
• Create one large pancake: The traditional way to serve this recipe is as one large pancake cut into smaller triangles. You can pour all the batter into the pan at once, just make sure you use plenty of oil so it doesn’t stick. Use two spatulas if needed to flip the pancake without breaking it.
• Turn it into a seafood pancake: To make haemul kimchijeon, add quick-cooking seafood to the batter. Chopped shrimp, squid or clams are all good options.

How to Store Kimchi Pancakes

Kimchi pancakes taste best straight out of the skillet, but they can be stored in the fridge for up to three days. Keep them in an airtight container so they don’t pick up any off-flavors from the refrigerator.

How do you reheat kimchi pancakes?

Reheat kimchi pancakes in a skillet over medium-high heat, flipping once, until warmed through. Add a little oil to the pan to help the pancakes crisp up.

Kimchi Pancake Tips

What is the secret to a good kimchi pancake?

The perfect kimchi pancake is gooey on the inside and crispy on the outside, and there are a few secrets to getting there. First, make sure to use ice water when mixing the batter, and mix only until the ingredients are just combined. You want to prevent the gluten from developing too much and making the pancakes dense. Next, use plenty of oil when frying the pancakes and avoid overcrowding the pan. This ensures the pancakes become crispy instead of steaming together and getting soggy.

Finally, use aged kimchi for the best flavor. The funkier and more pungent the kimchi, the deeper and richer the flavor when it’s cooked. So save the fresh stuff for garnishing Korean tacos or Korean chicken crunch wraps, and use well-fermented kimchi for recipes like this.

Are kimchi pancakes healthy?

Healthy means different things to different people, but most nutritionists agree that kimchi is good for you. The fermentation process creates probiotics that can support gut health and digestion. That said, you can’t make a crispy kimchi pancake without a decent amount of oil, so it may not be healthy for you if you are avoiding pan-fried foods.

What do you eat with kimchi pancakes?

You can eat kimchi pancakes as a side dish for Korean recipes or as a snack. When I visited Seoul, we ate kimchi pancakes as a drinking snack with makgeolli (a cloudy, milky-white rice wine). If you want to pair the pancakes with a sauce, try making the soy sauce and rice vinegar sauce from our scallion pancake recipe.