Korean Kimchi Pancake, known as “Kimchi Jeon,” is a delightful dish that beautifully combines the bold flavours of fermented kimchi with the comfort of a crispy pancake. With its vibrant colour and slightly tangy, spicy aroma, it’s no surprise that this dish has become a staple in Korean cuisine, often enjoyed as a snack, appetiser, or even a light meal.
The joy of a Kimchi Pancake is that it is so easy to create. The batter, brought to life with generous portions of chopped kimchi, delivers a punch of flavour. As it crisps up on the pan, the edges turn delightfully golden, offering a perfect contrast to its soft, flavour-packed centre. The addition of scallions adds a delicate sweetness and a mild bite, enhancing the overall complexity of the dish. Served fresh off the heat, each slice is often dipped into a spicy soy-based sauce, balancing out the pancake’s richness with a salty, tangy kick.
While Korean Kimchi Pancake is undoubtedly delicious on its own, pairing it with complementary sides can elevate the entire dining experience. A bowl of steamed rice and a selection of Korean side dishes, known as “banchan,” are ideal companions. Classic options like spicy cucumber salad, sesame-dressed spinach, or stir-fried anchovies provide a variety of textures and flavours. For those who prefer heartier fare, a serving of savoury Japchae (stir-fried glass noodles) or a bubbling Kimchi Jjigae (kimchi stew) would make a fantastic addition.
For a well-rounded meal, consider pairing Kimchi Pancake with a glass of Makgeolli, a traditional Korean rice wine. The slightly fizzy, milky beverage complements the spicy, tangy notes of the pancake, offering a refreshing contrast. Alternatively, an ice-cold lager works wonders to balance out the dish’s richness, making it a popular choice at Korean barbecue gatherings.
These Korean Kimchi Pancake also lends themselves well to customisation. Some enjoy adding thin slices of pork belly for a smoky depth, while others opt for a handful of seafood, like shrimp or squid, for a taste of the sea. Vegetarian versions are just as satisfying, with mushrooms or grated vegetables bringing their own delightful nuances.
Korean Kimchi Pancake
Ingredients
- 1 cup kimchi fermented chopped
- 1/2 cup kimchi juice
- 1/2 cup plain flour
- 1/4 cup rice flour optional for extra crispiness
- 1/4 cup water
- 1 large egg optional for added richness
- 2 medium scallions finely sliced
- 1 small red chilli thinly sliced (optional)
- Vegetable oil for frying
For the Dipping Sauce:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp sugar
- 1 clove garlic minced
- 1 tsp gochugaru red pepper flakes
- 1 tsp sesame seeds
- 2 medium scallions sliced for garnish
Instructions
- In a large bowl, combine the plain flour, rice flour and water. Mix until smooth. Add the egg (if using) and stir until well incorporated.1/2 cup plain flour, 1/4 cup rice flour, 1/4 cup water, 1 large egg
- Stir the chopped kimchi and kimchi juice into the batter. The kimchi juice will give the pancake its signature bold flavour.1 cup kimchi, 1/2 cup kimchi juice
- Add the scallions and red chilli for a bit of spice and colour.2 medium scallions, 1 small red chilli
- Heat a generous amount of vegetable oil in a non-stick frying pan over medium-high heat.Vegetable oil
- Pour the batter into the pan, spreading it out evenly to form a round pancake.
- Cook for 3-4 minutes on each side, or until the edges are golden and crispy. Press down gently with a spatula to ensure even cooking. Flip carefully to avoid breakage.
- While the pancake cooks, mix all the dipping sauce ingredients in a small bowl.2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1/2 tsp sugar, 1 clove garlic, 1 tsp gochugaru, 1 tsp sesame seeds
- Slice the pancake into wedges and serve immediately with the dipping sauce. Garnish with additional scallions or sesame seeds if desired.2 medium scallions
10 comments
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I absolutely loved this Kimchi Pancake! The crispiness on the outside and the tangy, slightly spicy kimchi flavour inside made for an incredible combination.
The dipping sauce was the perfect finishing touch.
The savoury, spicy, and slightly sour notes from the fermented kimchi worked so well in this pancake.
Had some kimchi so had to try this. Absolutely lived it especially with the dip. Will happily make again.
he texture was spot on—crispy yet tender. The scallions added a lovely freshness. This has fast become one of my favourite Korean snacks.
It’s the perfect appetiser or side dish to a Korean meal. The dipping sauce complemented the pancake beautifully.
It pairs wonderfully with a cold beer.
Highly recommended.
I was surprised by how quick and easy it was to prepare! The recipe was straightforward, and the result was a restaurant-quality pancake.