Kimchi Pancake

Kimchi Pancake – Easy Crispy Korean Kimchijeon Recipe

ByBella Skye
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Kimchi Pancake

A kimchi pancake is one of the most satisfying Korean dishes to make at home when you want something crisp, savory, spicy, and quick. Known as kimchijeon in Korean, this pancake combines fermented kimchi with a simple batter and a hot pan to create a dish with deeply browned edges, a tender center, and plenty of tangy kimchi flavor. The appeal comes from contrast. The outside should become thin and crisp while the inside remains soft enough to hold the kimchi together. The kimchi brings acidity, fermentation, saltiness, and mild heat, while the pancake batter provides a neutral base that allows those flavors to stand out.

Easy Appetizers

A well-made kimchi pancake should not taste like a thick flour pancake with kimchi mixed into it. The batter should be relatively thin, the kimchi should be distributed throughout the pancake, and the pan should be hot enough to create a crisp surface. These details make the difference between an ordinary pancake and a properly textured Korean-style dish. This recipe is particularly useful when you have leftover kimchi in the refrigerator. Because kimchi is already seasoned, very little additional seasoning is needed. The natural liquid from the kimchi can also be incorporated into the batter to strengthen its color and flavor.

The dish is commonly served as a snack, appetizer, side dish, or light meal. You can keep it simple with kimchi and scallions, add tofu for extra substance, or include pork for a richer version. That flexibility makes it easy to adapt according to what you have available. If you are searching for a Kimchi Pancake Recipe Easy enough for a weekday, this method keeps the ingredient list practical while focusing on the cooking technique that gives the pancake its signature crispness.

The recipe also works well for anyone interested in Korean-inspired vegetarian cooking. Tofu can be added to create a more filling pancake, while mushrooms, scallions, or other vegetables can provide additional texture without requiring meat. Whether you are making your first kimchi pancake or improving a recipe you already know, the key is simple: use flavorful kimchi, keep the batter light, heat the pan properly, and give the pancake enough time to brown before flipping.

Why You’ll Love This Recipe

  • Crispy and savory: A hot pan creates beautifully browned edges while the center stays tender.
  • Excellent use for kimchi: Older, well-fermented kimchi works particularly well because it has a stronger tangy flavor.
  • Quick to prepare: The batter comes together in minutes, making this useful for snacks and light meals.
  • Highly adaptable: Add tofu, pork, mushrooms, scallions, or vegetables according to your preference.
  • Naturally flavorful: Kimchi provides much of the seasoning, so you do not need a long list of spices.
  • Budget-friendly: Flour, kimchi, scallions, and a few pantry ingredients can make a substantial dish.
  • Great vegetarian option: The basic recipe contains no meat and can be made completely vegetarian.
  • Excellent texture: Thin batter and sufficient oil produce the crisp surface that makes Korean pancakes so enjoyable.
  • Easy to serve: Cut the finished pancake into wedges and serve with a simple dipping sauce.
Kimchi Pancake

Preparation and Cooking Time, Also Serving

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Servings: 2 to 3
  • Yield: 1 large pancake or 2 smaller pancakes

For the crispiest result, cook the pancake immediately after mixing the batter rather than letting it sit for a long time.

Ingredients

  • 1 cup well-fermented kimchi, chopped into small pieces
  • 1/2 cup kimchi juice
  • 3/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 cup cold water
  • 1 large egg
  • 2 scallions, thinly sliced
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 2 to 3 tablespoons neutral cooking oil
  • 1 small red chili, thinly sliced, optional

For the Dipping Sauce

  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon water
  • 1/2 teaspoon sesame seeds
  • 1 scallion, finely sliced
  • 1/2 teaspoon gochugaru, optional

Substitution Notes

  • All-purpose flour: A Korean pancake mix can be used for convenience, although the seasoning and texture will vary slightly.
  • Cornstarch: Potato starch can replace cornstarch and can provide a similarly crisp texture.
  • Egg: For an egg-free version, replace the egg with approximately 2 tablespoons of additional cold water.
  • Kimchi: Well-fermented napa cabbage kimchi is ideal, but other vegetable kimchi can be used.
  • Kimchi juice: If your kimchi does not contain enough liquid, replace part of it with cold water and add a little extra chopped kimchi for flavor.
  • Scallions: Chives or finely sliced green onions can be used.
  • Neutral oil: Canola, vegetable, grapeseed, or avocado oil all work well.
  • Soy sauce: Use tamari for a gluten-free option if the remaining ingredients are also certified gluten-free.
  • Gochugaru: Red pepper flakes can be used, although Korean gochugaru provides a more authentic flavor.
  • Tofu: Firm tofu can be added for a more substantial pancake, but excess moisture should be pressed out first.
  • Pork: Thinly sliced cooked pork can be added for a meat-based variation.
Kimchi Pancake

Step-by-Step Instructions

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Step 1: Prepare the Kimchi

Place the kimchi in a bowl and chop it into small, bite-sized pieces so it can be evenly distributed throughout the pancake rather than forming large pockets. Reserve the kimchi juice separately because it provides important acidity, color, and seasoning to the batter. If the kimchi contains particularly large pieces of cabbage, cut them into smaller sections with kitchen scissors or a knife so the finished pancake will be easy to slice and eat.

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Step 2: Make the Batter

Whisk the flour, cornstarch, cold water, egg, sugar, salt, and black pepper together in a large bowl until just combined, then add the reserved kimchi juice and stir until the batter becomes smooth but still relatively loose. Fold in the chopped kimchi and sliced scallions, mixing only until everything is evenly distributed. Do not overmix the batter because excessive stirring can develop too much gluten and produce a pancake that is heavier and less crisp.

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Step 3: Heat the Pan Properly

Place a large nonstick or well-seasoned skillet over medium-high heat and add enough neutral oil to create a thin, even layer across the cooking surface. Allow the oil to heat thoroughly before adding the batter because a lukewarm pan can cause the pancake to absorb too much oil and become soft instead of crisp. Test the heat by dropping a tiny amount of batter into the pan and checking that it immediately begins to sizzle.

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Step 4: Cook the First Side

Pour the batter into the hot skillet and immediately spread it into a thin, even circle using the back of a spoon or spatula, aiming for a relatively thin layer rather than a thick pancake. Arrange the sliced red chili over the top if using, then drizzle a small amount of additional oil around the edges so it can work underneath the pancake as it cooks. Allow the first side to cook for approximately 3 to 5 minutes without repeatedly moving it, until the underside is deeply golden and the edges look crisp and set.

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Step 5: Flip and Finish the Pancake

Slide a wide spatula carefully underneath the pancake and flip it in one confident movement, adding another small amount of oil around the edges if the pan appears dry. Press the pancake gently with the spatula so it maintains good contact with the skillet, then cook the second side for approximately 3 to 4 minutes until it is browned, crisp, and cooked through. If the pancake is large and difficult to flip, you can slide it onto a plate, place another plate over it, and carefully invert it before returning it to the skillet.

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Step 6: Slice and Serve

Transfer the finished pancake to a wire rack or a plate lined lightly with paper towel and allow it to rest for one or two minutes before cutting, which gives the crisp surface a chance to stabilize without allowing the pancake to steam excessively. Slice it into wedges or squares using a sharp knife or pizza cutter, then serve immediately with the prepared dipping sauce while the edges are still crisp and the center remains warm and tender.

How to Serve

  • Classic style: Cut the kimchi pancake into wedges and serve with soy-vinegar dipping sauce.
  • With scallions: Add fresh sliced scallions immediately before serving for a crisp, fresh contrast.
  • With sesame: Sprinkle toasted sesame seeds over the finished pancake for additional aroma.
  • With dipping sauce: A mixture of soy sauce, rice vinegar, sesame oil, and gochugaru complements the fermented kimchi beautifully.
  • As an appetizer: Cut the pancake into small squares and serve as a Korean-inspired starter.
  • As a light meal: Pair it with a simple cucumber salad, steamed vegetables, or a small bowl of soup.
  • With tofu: Serve with seasoned tofu or add tofu directly to the pancake for a more substantial vegetarian meal.
  • With pork: Serve a pork-filled version alongside fresh kimchi and a simple vegetable side.
  • With rice: A smaller pancake can be served with steamed rice and vegetables for a complete meal.
  • For presentation: Arrange the wedges slightly overlapping on a modern plate and serve the dipping sauce in a small bowl beside them.
  • For a Spicy Kimchi Pancake Close-up: Serve the pancake immediately after crisping so the browned kimchi pieces and red chili slices remain visually prominent and the edges retain their crisp texture.
Kimchi Pancake

Additional Tips

  • Use well-fermented kimchi for the strongest flavor. Freshly made kimchi can work, but it usually has less acidity and depth.
  • Do not discard the kimchi juice because it adds both flavor and color.
  • Keep the batter relatively thin. A thick batter produces a heavier pancake.
  • Cold water helps create a lighter, crispier texture.
  • Cornstarch contributes crispness, so do not omit it if texture is your priority.
  • Avoid overmixing once the flour has been added.
  • Heat the skillet before adding the batter.
  • Use enough oil to coat the pan thoroughly, especially around the edges.
  • Do not flip the pancake too early. The first side needs enough time to develop a firm, browned crust.
  • A wide spatula makes large pancakes much easier to turn.
  • If you are nervous about flipping, make two smaller pancakes instead of one large pancake.
  • Do not overcrowd the pan.
  • Keep the finished pancake uncovered while it rests. Covering it traps steam and softens the crisp surface.
  • A wire rack is excellent for resting the pancake because air can circulate underneath it.
  • Taste your kimchi before adding salt because some varieties are already quite salty.
  • If your kimchi is extremely spicy, reduce or omit the additional red chili.
  • Serve immediately whenever possible because kimchi pancakes are at their best when freshly crisped.
  • If the batter sits for too long, give it a gentle stir before cooking, but avoid aggressive mixing.

Recipe Variations

  • Kimchi Pancake Recipe Easy: Keep the basic recipe simple with kimchi, flour, cornstarch, scallions, egg, and kimchi juice for a quick version with minimal ingredients.
  • Korean Kimchi Tofu Pancake: Add approximately 1/2 cup finely crumbled firm tofu to the batter after pressing out excess moisture, creating a more filling vegetarian pancake.
  • Korean Kimchi And Tofu Dish: Serve a tofu-filled kimchi pancake alongside pan-seared tofu, rice, and fresh vegetables for a complete Korean-inspired meal.
  • Kimchi & Pork Pancakes: Add thinly sliced cooked pork belly or pork shoulder to the batter for a richer and more savory version.
  • Vegetarian Kimchi Stir-fry: Serve the pancake with a separate stir-fry made from tofu, mushrooms, cabbage, and vegetables for a complete meat-free meal.
  • Cheesy Kimchi Pancake: Add a small amount of shredded mozzarella or cheddar for a fusion-style variation with a stretchy center.
  • Seafood Kimchi Pancake: Add small pieces of shrimp, squid, or cooked seafood for a savory seafood version.
  • Green Onion Kimchi Pancake: Increase the amount of scallions for a sharper onion flavor and additional texture.
  • Extra Spicy Kimchi Pancake: Add gochugaru and thinly sliced fresh chili to the batter for additional heat.

Freezing and Storage

  • Best served fresh: Kimchi pancakes have their best crispness immediately after cooking.
  • Refrigerator: Store leftovers in an airtight container and refrigerate for up to 3 days.
  • Keep pieces separated: Place parchment between stacked pancakes to reduce sticking.
  • Reheating in a skillet: Heat a lightly oiled skillet over medium heat and cook the pancake pieces until crisp and hot on both sides.
  • Oven reheating: Place pieces on a baking sheet and heat at approximately 375°F until warmed through and crisp.
  • Air fryer: Reheat at approximately 350°F to 375°F until the edges become crisp again.
  • Avoid the microwave when possible: Microwaving heats the pancake quickly but tends to make the crust soft.
  • Freezing: Cooked kimchi pancakes can be frozen, although the texture will not be exactly the same as freshly cooked.
  • Freezing method: Cool the pancake completely, separate pieces with parchment, and place them in a freezer-safe bag or container.
  • Reheating frozen pancakes: Reheat directly from frozen in a skillet, oven, or air fryer until hot and crisp.

Nutritional Information

The following values are approximate for one-third of the large pancake, excluding the dipping sauce.

  • Calories: Approximately 310
  • Protein: Approximately 9 grams
  • Total Fat: Approximately 14 grams
  • Saturated Fat: Approximately 3 grams
  • Carbohydrates: Approximately 37 grams
  • Fiber: Approximately 3 grams
  • Sugar: Approximately 4 grams
  • Sodium: Approximately 900 milligrams
  • Cholesterol: Approximately 65 milligrams

Actual nutritional values will vary according to the type of kimchi, amount of oil, flour, egg, and dipping sauce used.

Final Words

A good kimchi pancake is all about technique rather than complexity. The ingredients are simple, but the final texture depends on a few important decisions: use flavorful kimchi, keep the batter relatively loose, heat the pan properly, use enough oil, and allow the pancake to brown before flipping.

The result should be crisp around the edges, lightly browned underneath, tender in the center, and packed with the tangy flavor of fermented kimchi. That combination makes kimchi pancake an excellent snack, appetizer, side dish, or light meal. This is also one of those recipes that becomes more useful as you make it. Once you understand the basic batter, you can add tofu, pork, seafood, mushrooms, scallions, or other vegetables without changing the fundamental cooking method.

For a vegetarian kitchen, the Korean Kimchi Tofu Pancake variation provides a satisfying way to add more substance while keeping the dish meat-free. For meat lovers, Kimchi & Pork Pancakes bring additional richness and savory flavor. The recipe is also practical for using leftover kimchi. Instead of letting a jar sit in the refrigerator, you can turn it into something crisp, warm, and completely different from eating kimchi on its own.

For the best result, serve the pancake immediately. The contrast between crisp edges and a tender center is what makes this dish so enjoyable, and that texture naturally softens as it sits. Whether you keep your version simple or experiment with different fillings, this kimchi pancake gives you a reliable foundation for making a Korean-inspired favorite at home. Once you master the heat of the pan and the consistency of the batter, you can confidently adjust the recipe to suit your own taste.

FAQs

A kimchi pancake, commonly called kimchijeon, is a Korean savory pancake made with kimchi, flour-based batter, and usually scallions. It is cooked in oil until the outside becomes crisp and browned while the center remains tender.

Well-fermented napa cabbage kimchi is generally the best choice because it has stronger acidity and deeper flavor. Older kimchi that has become too sour to enjoy fresh can be particularly good in pancakes.

Use chopped kimchi, kimchi juice, all-purpose flour, cornstarch, egg, cold water, and scallions. Mix the batter, spread it thinly in a hot oiled skillet, cook until browned, flip, and cook the second side until crisp.

The pan may not have been hot enough, the batter may have been too thick, or there may not have been enough oil. A thin batter, hot skillet, and sufficient cooking oil are important for crisp edges.

A Vegetarian Kimchi Stir-fry is a separate dish made by stir-frying kimchi with vegetables and often tofu. It can be served alongside kimchi pancakes or used as inspiration for adding vegetables to the pancake.

Kimchi Pancake - Easy Crispy Korean Kimchijeon Recipe
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Kimchi Pancake – Easy Crispy Korean Kimchijeon Recipe

Recipe by Bella SkyeCourse: Appetizers
Servings

3

servings
Prep time

10

minutes
Cooking time

15

minutes
Calories

310

kcal

Ingredients

  • 1 cup well-fermented kimchi, chopped into small pieces

  • 1/2 cup kimchi juice

  • 3/4 cup all-purpose flour

  • 1/4 cup cornstarch

  • 1/2 cup cold water

  • 1 large egg

  • 2 scallions, thinly sliced

  • 1/2 teaspoon sugar

  • 1/4 teaspoon salt, or to taste

  • 1/4 teaspoon black pepper

  • 2 to 3 tablespoons neutral cooking oil

  • 1 small red chili, thinly sliced, optional

  • For the Dipping Sauce

  • 2 tablespoons soy sauce

  • 1 tablespoon rice vinegar

  • 1 teaspoon toasted sesame oil

  • 1 teaspoon water

  • 1/2 teaspoon sesame seeds

  • 1 scallion, finely sliced

  • 1/2 teaspoon gochugaru, optional

Directions

  • Place the kimchi in a bowl and chop it into small, bite-sized pieces so it can be evenly distributed throughout the pancake rather than forming large pockets. Reserve the kimchi juice separately because it provides important acidity, color, and seasoning to the batter. If the kimchi contains particularly large pieces of cabbage, cut them into smaller sections with kitchen scissors or a knife so the finished pancake will be easy to slice and eat.
  • Whisk the flour, cornstarch, cold water, egg, sugar, salt, and black pepper together in a large bowl until just combined, then add the reserved kimchi juice and stir until the batter becomes smooth but still relatively loose. Fold in the chopped kimchi and sliced scallions, mixing only until everything is evenly distributed. Do not overmix the batter because excessive stirring can develop too much gluten and produce a pancake that is heavier and less crisp.
  • Place a large nonstick or well-seasoned skillet over medium-high heat and add enough neutral oil to create a thin, even layer across the cooking surface. Allow the oil to heat thoroughly before adding the batter because a lukewarm pan can cause the pancake to absorb too much oil and become soft instead of crisp. Test the heat by dropping a tiny amount of batter into the pan and checking that it immediately begins to sizzle.
  • Pour the batter into the hot skillet and immediately spread it into a thin, even circle using the back of a spoon or spatula, aiming for a relatively thin layer rather than a thick pancake. Arrange the sliced red chili over the top if using, then drizzle a small amount of additional oil around the edges so it can work underneath the pancake as it cooks. Allow the first side to cook for approximately 3 to 5 minutes without repeatedly moving it, until the underside is deeply golden and the edges look crisp and set.
  • Slide a wide spatula carefully underneath the pancake and flip it in one confident movement, adding another small amount of oil around the edges if the pan appears dry. Press the pancake gently with the spatula so it maintains good contact with the skillet, then cook the second side for approximately 3 to 4 minutes until it is browned, crisp, and cooked through. If the pancake is large and difficult to flip, you can slide it onto a plate, place another plate over it, and carefully invert it before returning it to the skillet.
  • Transfer the finished pancake to a wire rack or a plate lined lightly with paper towel and allow it to rest for one or two minutes before cutting, which gives the crisp surface a chance to stabilize without allowing the pancake to steam excessively. Slice it into wedges or squares using a sharp knife or pizza cutter, then serve immediately with the prepared dipping sauce while the edges are still crisp and the center remains warm and tender.