Kimchi Pancakes In A Flash: Easy Recipe For Crispy Deliciousness

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Kimchi pancakes, also known as Kimchi Jeon, are a popular Korean street food and appetizer enjoyed for their delightful combination of crispy texture, savory kimchi flavor, and a hint of spice. These pan-fried delights are surprisingly easy to make at home, requiring minimal ingredients and cooking time.

This recipe will guide you through the process of creating delicious Kimchi Jeon, complete with a simple dipping sauce for an extra flavor boost.

Quick Kimchi Pancakes
Quick Kimchi Pancakes


For the Pancakes:

  • 1 cup kimchi, drained and chopped (you can adjust the amount based on your spice preference)
  • ½ cup kimchi juice, reserved from draining
  • 1 cup all-purpose flour
  • 2 eggs
  • 1 green onion, chopped
  • 1 tablespoon vegetable oil
  • Salt to taste
  • For the Dipping Sauce (Optional):
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce
  • ½ teaspoon sesame oil
  • ½ teaspoon Korean chili pepper flakes (optional)
  • ½ teaspoon toasted sesame seeds (optional)

  • Directions:

    1. Prepare the Kimchi: In a colander, drain your kimchi and press out any excess liquid. Chop the kimchi into bite-sized pieces and set aside in a bowl. Reserve ½ cup of the kimchi juice for the batter.

    2. Make the Batter: In a large bowl, whisk together the all-purpose flour, eggs, kimchi juice, and salt until a smooth batter forms. The consistency should be similar to thin pancake batter. If the batter seems too thick, add a little more kimchi juice or water, one tablespoon at a time, until you reach the desired consistency.

    3. Incorporate the Kimchi and Green Onion: Fold the chopped kimchi and green onion into the batter, ensuring everything is evenly distributed.

    4. Heat Up the Pan: Place a large skillet or frying pan over medium heat and add the vegetable oil. Let the oil heat up for a few minutes until it shimmers slightly.

    5. Cook the Pancakes: Once the oil is hot, pour about ¼ cup of batter into the pan for each pancake. Spread the batter slightly with the back of your spoon to create a thin and even pancake.

    6. Crispy Perfection: Cook the pancakes for 2-3 minutes per side, or until golden brown and crispy. You can gently peek under the pancake to check for browning. When ready, flip the pancake using a spatula and cook for an additional 2-3 minutes on the other side.

    7. Repeat and Serve: Continue making pancakes by adding more batter to the pan as needed, ensuring enough space between each pancake for proper cooking. Transfer the cooked pancakes to a plate lined with paper towels to absorb any excess oil.

    8. Dipping Sauce Delight (Optional): In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, Korean chili pepper flakes (if using), and toasted sesame seeds (if using) to create a simple dipping sauce. Serve the Kimchi Jeon hot with the dipping sauce on the side for an extra flavor explosion.

    Nutrition Facts (Per Serving):

    Calories: Approximately 200-250 (depending on the type of oil used)

  • Fat: 10-12 grams
  • Carbohydrates: 20-25 grams
  • Protein: 8-10 grams
  • Sodium: Varies depending on the sodium content of your kimchi and soy sauce

  • Please note: This is an approximate nutritional breakdown and can vary depending on the specific ingredients you use.


    Kimchi pancakes are a delightful and versatile dish that can be enjoyed as a snack, appetizer, or even a light meal. With their simple ingredients and easy preparation, they are a perfect introduction to Korean cuisine. The combination of savory kimchi, crispy texture, and optional dipping sauce creates a truly irresistible flavor experience.

    So next time you’re looking for a quick and delicious treat, give Kimchi Jeon a try! You won’t be disappointed.

    Frequently Asked Questions (FAQs)

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

    Absolutely! Most store-bought kimchi varieties will work well in this recipe. Choose a kimchi that suits your spice preference, from mild to spicy.

    2. What can I substitute for all-purpose flour?

    You can substitute all-purpose flour with gluten-free all-purpose flour, almond flour, or coconut flour. The consistency of the batter may vary slightly depending on the substitute used, so you may need to adjust the amount of liquid accordingly.