Kimchijeon (Kimchi Pancakes)
These savory Korean kimchi pancakes are crispy on the outside and tender on the inside, packed with fermented kimchi flavor. They make a perfect appetizer or a light snack, offering a delightful balance of spicy, sour, and umami notes. Easy to prepare and incredibly satisfying.
An original recipe by Forkin
- Total time
- 35 min
- Serves
- 4
- Difficulty
- Easy
Allergen information: may contain fish, gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1.5 cupkimchi, chopped
- 0.25 cupkimchi juice
- 1 cupall-purpose flour
- 2 tbspcornstarch
- 0.5 cupwater
- 2 pcsgreen onion, sliced
- 4 tbspvegetable oil
dipping sauce
- 2 tbspsoy sauce
- 1 tbsprice vinegar
- 1 tspsesame oil
- 0.5 tspsesame seed, toasted(optional)
Equipment
large bowl · spatula · cutting board · knife · whisk · small bowl · non-stick skillet
The method
Step by step
- 1
In a large bowl, combine the chopped kimchi, kimchi juice, all-purpose flour, cornstarch, and water.
About 2 min
Cook’s note: Ensure the kimchi is well-drained before chopping to prevent a soggy batter.
- 2
Mix all ingredients thoroughly until a smooth, thick batter forms. Stir in the sliced green onion.
About 2 min
Cook’s note: Do not overmix; a few lumps are fine.
- 3
Prepare the dipping sauce by combining the soy sauce, rice vinegar, sesame oil, and toasted sesame seeds in a small bowl. Set aside.
About 1 min
- 4
Heat a large non-stick skillet or cast-iron pan over medium-high heat. Add vegetable oil to coat the bottom of the pan.
About 2 min
Cook’s note: Use enough oil to ensure a crispy pancake.
- 5
Pour about a quarter of the batter into the hot pan, spreading it evenly with the back of a spoon to form a round pancake about 1/2 inch thick.
About 1 min
Cook’s note: Adjust the size of the pancake based on your pan and preference.
- 6
Cook for 3-4 minutes per side, or until golden brown and crispy. Add more vegetable oil around the edges as needed during cooking to enhance crispiness.
About 8 min
Cook’s note: The key to a good kimchijeon is a crispy exterior.
- 7
Remove the cooked pancake from the pan and place it on a wire rack or paper towel-lined plate to drain any excess oil.
About 1 min
- 8
Repeat with the remaining batter, adding more vegetable oil to the pan before each new pancake.
About 8 min
- 9
Slice the kimchijeon into wedges and serve immediately with the prepared dipping sauce.
About 1 min
Keep it good
Store leftover kimchijeon in an airtight container in the refrigerator.
Reheat in a dry skillet over medium heat or in a toaster oven until crispy and warmed through.
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