Kimchijeon is Korea’s answer to the crispy, spicy, savory pancake. It’s addictive.
Tangy, fermented kimchi. Crispy lacy edges. Chewy, tender center. 15 minutes. One bowl. One skillet. Dip in soy-vinegar sauce. You’ll make it weekly.
Ingredients
Serves 2-4 (makes one large pancake).
- 1 cup kimchi, well chopped (plus 2 tbsp kimchi juice)
- ½ cup all-purpose flour (or glutinous rice flour for extra chew)
- ¼ cup water
- 1 large egg (optional, for fluffiness)
- 2 green onions, sliced (white + green parts separated)
- 1 tsp gochugaru (Korean chili flakes, optional for heat)
- 1 tbsp oil for frying (vegetable or sesame oil)
For the Dipping Sauce:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 tsp sesame oil
- 1 tsp toasted sesame seeds
- 1 green onion, sliced
Step-by-Step Instructions
Step 1: Make the Dipping Sauce
- Whisk all dipping sauce ingredients in a small bowl. Set aside.
Step 2: Make the Batter
- In a bowl, combine flour, water, egg, kimchi juice, and gochugaru. Stir until smooth.
- Fold in chopped kimchi and white parts of green onions (reserve green tops).
Step 3: Pan-Fry the Pancake
- Heat oil in a large non-stick skillet over medium-high heat.
- Pour batter into skillet. Spread into a thin, even layer.
- Sprinkle green onion tops on top. Press gently.
- Cook 3-4 minutes until bottom is golden and crispy. Flip. Cook 2-3 minutes more.
Step 4: Serve
- Slide onto a cutting board. Slice into wedges.
- Serve immediately with dipping sauce.
Summary
Prep Time: 5 minutes | Cook Time: 5-7 minutes | Total Time: 15 minutes
Yield: 2-4 servings
Difficulty: Easy
Storage Notes
Best Fresh:
Kimchijeon is best hot and crispy. Leftovers get soft but are still tasty.
Reheat:
Skillet over medium heat for 2-3 minutes per side. Air fryer at 375°F for 5 minutes.
Pro Tip:
Use old, sour kimchi (fermented longer). More flavor = better pancake.
