Kimchi Pancakes (Kimchijeon)
Equipment
Ingredients
Kimchi Pancake
- 1 cup chopped kimchi, preferably well-fermented
- 2 tbsp kimchi juice
- 1 cup cold sparkling water
- 1 large egg
- ½ cup all-purpose flour
- ¼ cup cornstarch
- 2 stalks green onion, thinly sliced
- ¼ tsp salt
- Neutral oil, for frying
Optional Garnishes
- Toasted sesame seeds
- Extra scallions
Instructions
- In a mixing bowl, add the flour, cornstarch, and sparkling water and stir until just combined. Then add in sparkling water, egg, and kimchi juice. Fold in the chopped kimchi, sliced green onions, and salt.
- Heat a generous layer of oil in a nonstick or cast iron skillet over medium-high heat. Once hot, pour in half (or all) of the batter and spread it into a thin, even circle. Cook for 3–4 minutes per side, or until golden brown and crispy.
- Transfer to a wire rack or paper towel-lined plate. Garnish with sesame seeds and more scallions if desired. Serve immediately, optionally with dipping sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why Kimchi Pancakes Are MY Favorite Korean Snack
Growing up, I always craved Kimchi Pancakes as a snack. They’re crispy on the outside, soft on the inside, and holds the flavor of kimchi so well. Each bite is layered with heat and acidity and is balanced by the spiciness of the scallions and the slight chew of the actual pancake itself. Whenever I serve my friends or family this as a quick appetizer, it’s always a huge hit! I always reserve a crispy edge part for myself though 🙂
Fast, Pantry-Friendly, and Perfect for Sharing
If you’ve got a jar of kimchi and a few pantry staples, you’re already halfway to one of the easiest Korean recipes you’ll ever make. A bit of cold sparkling water keeps the texture extra crisp and light, while cornstarch helps the pancake fry up with those delicate, crunchy edges that everyone fights over (including me!). This one-bowl, one-pan recipe is perfect for lazy nights when you don’t want to think too hard, just mix, fry, and enjoy.
What You’ll Need To Make Kimchi Pancakes
Kimchi Pancake Ingredients
- 1 cup chopped kimchi (preferably well-fermented)
- 2 tablespoons kimchi juice
- 1 cup cold sparkling water
- 1 large egg
- ½ cup all-purpose flour
- ¼ cup cornstarch
- 2 stalks green onion, thinly sliced
- ¼ tsp salt (adjust depending on saltiness of kimchi)
- Neutral oil, for frying
Optional Garnishes
- Toasted sesame seeds
- Extra scallions
How to Make Kimchi Pancakes
In a mixing bowl, add the flour, cornstarch, and sparkling water and stir until just combined then add in sparkling water, egg, and kimchi juice. Fold in the chopped kimchi, sliced green onions, and salt.
Heat a generous layer of oil in a nonstick or cast iron skillet over medium-high heat. Once hot, pour in half (or all) of the batter and spread it into a thin, even circle. Cook for 3–4 minutes per side, or until golden brown and crispy.
Transfer to a wire rack or paper towel-lined plate. Garnish with sesame seeds and more scallions if desired. Serve immediately, optionally with dipping sauce.
Tips and Variations
If you want to make it crispier: Use cold sparkling water and don’t overcrowd the pan
If you don’t have cornstarch, sub with potato starch or rice flour for extra crunch
If you want to add more mix-ins like the restaurants, try chopped shrimp, onions, or shredded carrots for extra texture!
I personally don’t eat my pancakes with dipping sauce, but if you mix 1 tbsp soy sauce, 1 tbsp vinegar, and a pinch of sugar or chili flakes, you can eat it with it!
Pro tip: Pancake batter can be made ahead and stored for 1 day
Frequently Asked Questions
Can I use regular water instead of sparkling?
Yes, but sparkling water makes the pancake crispier. If using still water, make sure it’s cold and don’t overmix the batter.
What kind of kimchi is best?
Well-fermented kimchi is ideal. Its tangy, funky flavor adds depth to the pancake. Fresh kimchi can work too but will be milder.
How do I keep the pancake crispy after frying?
Place the pancakes on a wire rack instead of stacking them or placing them directly on a plate to avoid sogginess.
Can I make this gluten-free?
Yes! Use a gluten-free flour blend or rice flour, and confirm your kimchi is gluten-free (some brands contain fish sauce or wheat-based soy sauce).
Do I need a dipping sauce?
It’s optional, but I highly recommend it (however, I personally don’t eat it with dipping sauce). A simple soy sauce + vinegar mix enhances the tang and gives it extra punch.
Try These Next
Craving more crispy food? Try my Crispy Teriyaki Chicken for another crunchy dish.
For another kimchi dish, check out my Spicy Cold Noodles made with kimchi and gochujang.
Or go all out with a savory-sweet dish like my Katsudon.
