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A close-up of golden, crispy kimchi pancakes stacked on a black plate. The pancakes are garnished with finely sliced scallions and toasted sesame seeds, highlighting their crispy texture and vibrant color.
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Kimchi Pancakes (Kimchijeon)

These Kimchi Pancakes are crispy, savory, and packed with umami from fermented kimchi. Made with just a few ingredients and pan-fried to golden perfection, they’re the ultimate Korean comfort snack
Watch me make Kimchi Pancakes
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer, Comfort Food, Side Dish, Snack
Cuisine: Asian, Fusion, Korean
Keyword: Aged Kimchi Dish, Crispy Kimchi Pancakes, Crispy Pancakes, Easy Korean Pancakes, Kimchi Dish, Kimchi Pancakes, Kimchijeon Recipe, Korean Appetizer, Korean Pancakes, Korean Side Dish, Korean Snack, Pan Fried Kimchi, Pancakes
Servings: 2 servings

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

Serving: 1 serving | Calories: 190kcal | Carbohydrates: 22g | Protein: 5g | Fat: 9g