Kimchi Pancake Recipe: How Many Calories Does It Really Have?

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Kimchi jeon, also known as kimchi pancake, is a beloved Korean dish that’s both crispy and flavorful. It’s a fantastic appetizer, light lunch, or even a satisfying dinner when paired with other Korean staples like bibimbap or japchae. Made with fermented kimchi, eggs, flour, and a few other pantry staples, kimchi jeon is surprisingly easy to whip up at home. Plus, it’s incredibly versatile! You can customize the spiciness level, add other ingredients like seafood or vegetables, and adjust the thickness depending on your preference.

This guide will walk you through the process of making delicious kimchi jeon, complete with ingredient measurements, step-by-step instructions, and detailed nutrition information. So, get ready to tantalize your taste buds with this Korean classic!

Kimchi Pancake Recipe (Paleo, Low Carb, Gluten-Free)
Kimchi Pancake Recipe (Paleo, Low Carb, Gluten-Free)


2 cups kimchi, chopped (you can adjust the amount based on your spice preference)

  • 1 cup all-purpose flour
  • 2 large eggs
  • 1/2 cup water
  • 1/4 cup chopped scallions
  • 1 tablespoon kimchi brine (optional, but adds extra flavor)
  • 1 teaspoon minced garlic
  • 1/2 teaspoon grated ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil for frying

  • Directions:

    1. Prep the Kimchi: Start by rinsing the kimchi briefly under cold water to remove some of the spiciness (optional). Then, chop the kimchi into bite-sized pieces. You can adjust the size depending on how chunky you like your jeon.

    2. Make the Batter: In a large bowl, whisk together the flour, eggs, water, kimchi brine (if using), garlic, ginger, salt, and pepper until a smooth batter forms. The consistency should be slightly thicker than pancake batter.

    3. Incorporate the Kimchi: Gently fold the chopped kimchi and scallions into the batter. Be careful not to overmix, or you might end up with a tough jeon.

    4. Heat Up the Pan: Add enough vegetable oil to a large skillet or frying pan to coat the bottom. Heat the oil over medium heat until it shimmers.

    5. Cook the Jeon: Once the oil is hot, scoop up about 1/4 cup of batter for each jeon and carefully add it to the pan. You can cook multiple jeon at a time, depending on the size of your pan.

    6. Fry to Perfection: Cook the jeon for 2-3 minutes per side, or until golden brown and crispy. You can gently press down on the jeon with a spatula to help it cook evenly.

    7. Drain and Serve: Transfer the cooked jeon to a plate lined with paper towels to drain any excess oil. Serve immediately while hot, with your favorite dipping sauces like soy sauce, gochujang (Korean chili paste), or a simple vinegar dipping sauce.

    Nutrition Facts (per serving):

    Calories: Approximately 250-300 (depending on the type of kimchi and oil used)

  • Fat: 10-15 grams
  • Carbohydrates: 30-35 grams
  • Protein: 10-12 grams
  • Sodium: 500-700 mg (due to the kimchi)

  • Please note: This is just an estimate, and the actual calorie count can vary depending on the ingredients used and the cooking method.


    Kimchi jeon is a delicious and affordable dish that’s perfect for any occasion. It’s a fantastic way to enjoy the unique flavors of kimchi in a whole new way. Plus, it’s easy to customize and can be enjoyed by people of all ages. So next time you’re looking for a quick and flavorful Korean recipe, give kimchi jeon a try!

    Frequently Asked Questions (FAQs)

    1. Can I use store-bought kimchi for this recipe?

    Absolutely! Most store-bought kimchi will work well in this recipe. However, the freshness and spiciness level can vary, so you may need to adjust the amount of kimchi or kimchi brine accordingly.

    2. What dipping sauces go well with kimchi jeon?

    Kimchi jeon pairs well with a variety of dipping sauces. Here are a few popular options:

    Soy sauce with a squeeze of fresh lime or lemon juice

  • Gochujang (Korean chili paste) thinned with a little rice vinegar or sesame oil
  • A simple vinegar dipping sauce made with rice vinegar, sugar, and water

  • 3. Can I make kimchi jeon gluten-free?