This savory Korean pancake recipe is made with spicy kimchi and is a flavorful appetizer or side dish.
I love making kimchi but it is Norbert who enjoys eating it more than I do. He loves spicy and sourish flavours. Instead of having kimchi as side dish, I prefer using kimchi in dishes such as kimchi noodle soup, kimchi tofu soup and kimchi pancake. Not only can you can have your dose of good probiotics from the kimchi, most people (including my carnivorous husband) does not mind those dishes are vegetarian.
Kimchi pancake (kimchijeon) is super easy and simple to make. As long as you have kimchi, you’re good to go. Oh ya, you also need flour, onion, salt and oil. But if you do cook, these are the must-have ingredients in your kitchen. Even if you’re not a kimchi fan, you would love kimchi pancake. 
Have you tried making kimchi before? It sounds intimidating, but it is actually really easy. I promise. Just watch my Quick Cabbage Kimchi recipe video.
Click here for my kimchi recipe.
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Kimchi Pancakes
- Total Time: 15 minutes
- Yield: Serves 2
- Diet: Gluten-Free, Vegetarian
Description
Savory kimchi pancakes are crispy, flavorful, and easy to make. A great appetizer or side dish!
Ingredients
- 1 cups (237 ml) roughly chopped kimchi
- 3 tbsp kimchi juice
- 2 tbsp (30 ml) chopped onion
- 1/2 tsp salt
- 1/2 tsp brown sugar
- 1/2 cups (118 ml) flour
- 1/4 cups (60 ml) of water
- 2 tbsp (30 ml) grapeseed oil
Instructions
- Place all ingredients (except grapeseed oil) in a bowl and mix well with a spoon.
- Heat a non-stick pan over medium-high heat (approximately 350°F/177°C) and pour in 2 tablespoons of grapeseed oil.
- Place 2 spoonfuls of kimchi pancake batter onto the pan, spreading thinly and evenly with a spoon.
- Cook for 1–1½ minutes until the bottom is brown and crispy. Turn with a spatula.
- Lower the heat to medium (approximately 300°F/149°C) and cook for another 1½ minutes.
- Turn the pancake over one more time and cook for 30 seconds before transferring to a plate.
- Serve the pancake whole or cut into bite-sized pieces.
- Continue making pancakes with the remaining batter.
Notes
- For extra flavor, let the batter rest for 15 minutes before cooking.
- If your kimchi is very watery, reduce the amount of water in the recipe or add a tablespoon of cornstarch to help thicken the batter.
- Store leftover pancakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat in a pan or microwave.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Korean
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 8
- Carbohydrates: 35
- Fiber: 4
- Protein: 5
Frequently Asked Questions
What type of kimchi should I use for the kimchi pancakes?
You can use any type of kimchi, but spicy kimchi works best to enhance the flavor of the pancakes.
How do I know when the kimchi pancakes are done cooking?
The pancakes are done when they are golden brown on both sides and the edges are crispy.
Can I substitute the flour in the recipe with a gluten-free option?
Yes, you can use a gluten-free flour blend, but the texture may vary slightly from traditional flour.
