Kimchi Pancake, also known as Kimchi Jeon or Kimchi Buchimgae, is a beloved Korean dish that’s crispy on the outside, soft on the inside, and bursting with savory, spicy flavors. It’s a fantastic way to use up leftover kimchi and makes a perfect appetizer, snack, or light meal. Whether you’re new to Korean cuisine or a kimchi lover, this recipe is incredibly easy to follow and delivers a taste that’s authentically delicious.

Let’s dive into the world of Korean comfort food and discover how to make the best homemade kimchi pancake with simple ingredients and a few kitchen essentials.

Recipe Preparation Equipment

To prepare the perfect Kimchi Pancake, you will need the following kitchen tools:

Mixing bowls (medium and large)
Measuring cups and spoons
Whisk or spoon for mixing
Cutting board and knife
Frying pan or skillet (non-stick preferred)
Spatula
Paper towels
Serving plate

What Do You Need to Prepare Kimchi Pancake?

Ingredients:

1 cup well-fermented kimchi, chopped
2 tablespoons kimchi juice (optional but adds extra flavor)
1/2 cup all-purpose flour
1/4 cup rice flour (for crispiness)
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 cup water (adjust as needed)
1 egg (optional for a richer texture)
1-2 green onions, finely chopped
1 small chili (optional), sliced for extra spice
1/2 small onion, thinly sliced
Oil for frying (vegetable or canola oil works well)

How to Make Easy Kimchi Pancake Step-by-Step ?

Step 1: Prepare the Kimchi

Chop your fermented kimchi into small bite-sized pieces. If it has juice, reserve a couple of tablespoons to enhance the batter’s flavor.

Step 2: Mix the Batter

In a mixing bowl, combine the all-purpose flour, rice flour, salt, and sugar. Add the water and mix until you get a smooth batter. If using, crack the egg into the batter and mix well. The consistency should be similar to pancake batter — not too thick, not too runny.

Step 3: Add the Vegetables and Kimchi

Fold in the chopped kimchi, sliced onion, green onion, and chili into the batter. Add kimchi juice for a stronger, more vibrant flavor. Mix everything evenly.

Step 4: Heat the Pan

Place a non-stick skillet over medium heat and add 2-3 tablespoons of oil. Make sure the pan is well-heated before pouring the batter.

Step 5: Fry the Pancake

Pour the batter into the skillet, spreading it out into a circle about 1/2 inch thick. Fry for 3-4 minutes on one side or until the edges are golden and crispy. Flip carefully with a spatula and cook the other side for another 3-4 minutes.

Step 6: Drain and Serve

Once crispy and golden on both sides, remove from the pan and place on a paper towel-lined plate to remove excess oil. Slice and serve hot with a dipping sauce made from soy sauce, rice vinegar, and a sprinkle of sesame seeds.

Variations

Kimchi pancakes are endlessly customizable. For a seafood twist, add a handful of chopped shrimp or squid to the batter. If you’re vegetarian, skip the egg and add shredded carrots or mushrooms for more texture. Want more heat? Throw in some Korean gochugaru (red chili flakes) or a dab of gochujang (Korean chili paste) into the mix.

You can even make mini kimchi pancakes for parties and serve them with toothpicks. Adding shredded mozzarella or cheddar can turn your pancake into a cheesy delight. Gluten-free? Use a gluten-free flour mix or even chickpea flour. Experimenting with ingredients lets you tailor this classic recipe to your taste preferences and dietary needs.

Cooking Note

The key to a perfect kimchi pancake lies in the kimchi itself. Older, well-fermented kimchi works best because it’s more flavorful and tangy. Make sure to chop the kimchi finely so it distributes evenly throughout the batter. Using rice flour alongside all-purpose flour ensures a crisp texture. Don’t skimp on the oil the pancakes need to be fried, not just pan-cooked. Be patient when frying. Let the bottom get crispy before flipping to avoid a soggy pancake.

If you find the batter too thick, add a tablespoon of water at a time to loosen it. For a deeper umami kick, add a teaspoon of soy sauce or fish sauce to the batter. Always taste the cooked pancake before serving to check seasoning. Adjust next time if necessary.

Serving Suggestions

Kimchi pancakes are best served fresh and hot, straight from the pan. Cut them into triangles and serve with a dipping sauce made from soy sauce, rice vinegar, sesame oil, chopped scallions, and a pinch of red pepper flakes. Pair with a bowl of steamed rice and Korean side dishes (banchan) for a complete meal. They also make great starters or finger foods for parties. You can serve them alongside Korean BBQ, bibimbap, or even with a fried egg on top for brunch.

A refreshing cucumber salad or a bowl of miso soup complements their bold flavor well. Garnish with sesame seeds and chopped scallions for a professional presentation.

Helpful Tips

Use aged kimchi for deeper flavor.
Don’t skip the rice flour it makes the pancake crispier.
Mix the batter just enough to combine; overmixing can make it tough.
Let the batter rest for 5 minutes before cooking to help hydrate the flours.
Make sure your pan is well-heated before pouring in the batter.
Fry over medium heat to ensure even cooking.
Use a large spatula or two smaller ones to flip without breaking the pancake.
Don’t overcrowd the pan; cook in batches if needed.
Taste your first pancake and adjust seasoning for the next batch.
Store leftovers in an airtight container in the fridge and reheat in a skillet to restore crispiness.

Tips for the Best Kimchi Pancake

Always use fermented kimchi that’s a few weeks old.
Use a mix of all-purpose and rice flour for that perfect crunch.
Let the batter sit to help flavors meld and flours absorb the liquid.
Don’t be afraid of oil a generous amount ensures crisp edges.
Press down lightly with a spatula while cooking to flatten and crisp the pancake.

Timing Overview

Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes

Nutritional Information (Per Serving Approximate):

Calories: 180
Protein: 4g
Sodium: 420mg

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FAQs

Can I freeze kimchi pancakes?
Yes, let them cool completely and stack between parchment paper. Reheat in a skillet or oven.

Can I make them without egg?
Yes, they work great without egg just adjust water as needed.

What if my pancake is soggy?
Try using more rice flour and make sure the pan is hot enough with enough oil.

Can I make mini versions?
Absolutely! Just scoop smaller portions of batter and fry for less time.

What dipping sauce should I use?
Mix soy sauce, vinegar, sesame oil, scallions, and red pepper flakes for a classic dip.

Conclusion

Kimchi pancakes are the perfect combination of crispy texture and bold, spicy flavor. Easy to make and endlessly versatile, they’re a fantastic way to enjoy the rich taste of fermented kimchi in a fun and satisfying dish. Whether served as a snack, appetizer, or main dish, this recipe brings Korean street food right into your kitchen. With the right kimchi and a few kitchen tricks, you’ll be making the best kimchi pancakes every time.

Try this recipe today and experience the magic of Korean home cooking at its best!