There is something incredibly satisfying about the crispy, tangy goodness of a classic Korean dish, and the Kimchijeon (Kimchi Pancake) Recipe delivers this experience with every bite. This savory pancake combines the zing of well-fermented kimchi with a light, crispy batter that’s perfect for any time you crave something flavorful and comforting. Whether you’re a seasoned kimchi lover or new to Korean cuisine, this recipe is straightforward, quick, and endlessly adaptable, promising a delicious snack or appetizer that feels like a warm hug on a plate.
Ingredients You’ll Need
The beauty of the Kimchijeon (Kimchi Pancake) Recipe lies in its simple yet thoughtfully chosen ingredients. Each component plays a crucial role—kimchi brings bold flavor and tang, flours create the crisp outer layer, and egg and green onions add moisture and subtle freshness. Getting these right ensures the perfect balance between softness inside and crunch outside.
- 1 cup well-fermented kimchi (chopped): The star ingredient, providing that iconic spicy, tangy flavor. Use kimchi that’s nicely matured for best depth.
- 1/4 cup kimchi juice: Adds extra punch and moisture, intensifying the kimchi flavor throughout the pancake.
- 1/2 cup all-purpose flour: Forms the base of the batter, giving the pancake structure and hold.
- 1/4 cup rice flour (optional): Adds extra crispiness to the pancake’s exterior without weighing it down.
- 1/4 cup cold water: Keeps the batter loose yet firm, perfect for spreading thin in the pan.
- 1 egg: Binds everything together while adding richness and softness to the pancake’s texture.
- 2 green onions (sliced): Provides a mild oniony freshness that complements the kimchi beautifully.
- 1/2 teaspoon sugar: Balances the acidity of the kimchi with a subtle touch of sweetness.
- 1/4 teaspoon salt: Enhances all the flavors without overpowering the dish.
- 2 tablespoons vegetable oil (for frying): Ensures a golden, crispy finish on each side of the pancake.
- Dipping sauce (2 tablespoons soy sauce, 1 teaspoon rice vinegar, 1/2 teaspoon sesame oil, optional pinch of red pepper flakes): Offers a tangy, nutty, and mildly spicy companion to every bite.
How to Make Kimchijeon (Kimchi Pancake) Recipe
Step 1: Prepare the Batter
Start by combining the chopped kimchi, kimchi juice, all-purpose flour, rice flour if you’re using it, cold water, egg, green onions, sugar, and salt in a large mixing bowl. Stir everything together until you achieve a thick, cohesive batter. This batter should spread easily but hold together well without being overly runny or stiff.
Step 2: Heat the Pan
Place a nonstick skillet over medium-high heat and add about 1 tablespoon of vegetable oil. The oil must be hot enough to sizzle when you pour in the batter, which will help develop the crispy golden crust that makes this pancake so irresistible.
Step 3: Cook the Pancakes
Pour half of the batter into the hot skillet and quickly spread it into a thin, even circle. Cook for 3 to 4 minutes until the bottom turns golden brown and crisp. Carefully flip the pancake with a spatula and cook the other side for another 2 to 3 minutes. Repeat this process with the remaining batter, adding more oil if needed.
Step 4: Serve Warm
Once cooked, transfer the pancakes to a serving plate. Keep them warm while you finish cooking the rest. Serve immediately with dipping sauce on the side for that perfect harmony of spicy, salty, and tangy flavors.
How to Serve Kimchijeon (Kimchi Pancake) Recipe
Garnishes
For a simple yet appealing finish, sprinkle thinly sliced green onions or sesame seeds on top of your Kimchijeon. Not only do they add visual appeal, but they also deliver extra bursts of flavor and texture.
Side Dishes
Kimchijeon pairs wonderfully with traditional Korean banchan such as pickled radish, steamed rice, or a mild soup like doenjang-jjigae. These sides provide refreshing contrasts that balance the pancake’s savory spice perfectly.
Creative Ways to Present
If you’re feeling adventurous, try layering your Kimchijeon with thin slices of cheese or adding chopped seafood to the batter. You can also cut them into bite-sized pieces and serve as party appetizers with a variety of dipping sauces to suit different tastes.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Kimchijeon in an airtight container in the refrigerator for up to 2 days. Keeping them chilled will help maintain their texture and flavor without becoming soggy.
Freezing
To freeze, let the pancakes cool completely, then layer them between sheets of parchment paper in a freezer-safe container or bag. They can stay frozen for up to one month, making them a convenient quick snack whenever you want.
Reheating
For the best texture, reheat frozen or refrigerated Kimchijeon in a hot skillet over medium heat with a little oil, flipping to crisp both sides. Avoid microwaving as it tends to make the pancakes soggy.
FAQs
Can I use store-bought kimchi for this recipe?
Absolutely! Store-bought kimchi works perfectly, especially if it’s well-fermented. The richer the kimchi flavor, the tastier your Kimchijeon will be.
What’s the purpose of using rice flour in the batter?
Rice flour creates a lighter, crispier texture for the pancake’s exterior, enhancing the overall mouthfeel. It’s optional but highly recommended if you love that extra crunch.
Can I make Kimchijeon without eggs?
Yes, you can! Omitting eggs will change the texture slightly, making it less rich, but the pancake will still hold together thanks to the flours and kimchi moisture.
Is Kimchijeon spicy?
Since kimchi is naturally spicy, the pancakes have a gentle kick. You can adjust the heat by choosing milder kimchi or adding chili paste for more spice.
What other variations can I try with this recipe?
Try adding seafood like shrimp or squid to make haemul kimchijeon, or mix in sliced vegetables such as carrots and zucchini for extra color and nutrition.
Final Thoughts
There’s nothing quite like the crispy edges and flavorful heart of this Kimchijeon (Kimchi Pancake) Recipe to satisfy your hunger and warm your soul. It’s a dish that invites you to explore Korean flavors in a fun and approachable way. I encourage you to give it a try, share it with friends, and make it your new favorite go-to whenever you crave something uniquely delicious and comforting.
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Kimchijeon (Kimchi Pancake) Recipe
- Total Time: 20 minutes
- Yield: 2 pancakes (serves 2–4) 1x
- Diet: Vegetarian
Description
Kimchijeon, or Korean kimchi pancake, is a savory and crispy appetizer made from well-fermented kimchi mixed with flour and other simple ingredients. This quick and easy recipe results in thin, golden pancakes with a tangy, spicy flavor, perfect for serving warm with a flavorful soy-based dipping sauce. Ideal as a snack or appetizer, kimchijeon showcases the bold flavors of Korean cuisine in a delightful, crispy form.
Ingredients
Kimchi Pancake Batter
- 1 cup well-fermented kimchi (chopped)
- 1/4 cup kimchi juice
- 1/2 cup all-purpose flour
- 1/4 cup rice flour (optional, for extra crispiness)
- 1/4 cup cold water
- 1 egg
- 2 green onions (sliced)
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
For Frying
- 2 tablespoons vegetable oil
Dipping Sauce
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon sesame oil
- Optional pinch of red pepper flakes
Instructions
- Prepare the Batter: In a large bowl, combine the chopped kimchi, kimchi juice, all-purpose flour, rice flour (if using), cold water, egg, sliced green onions, sugar, and salt. Mix thoroughly until you achieve a thick, cohesive batter.
- Heat the Pan: Place a nonstick skillet over medium-high heat and add 1 tablespoon of vegetable oil. Allow it to heat until shimmering but not smoking.
- Cook the First Pancake: Pour half of the prepared batter into the skillet and spread it evenly into a thin, circular shape. Let it cook undisturbed for 3 to 4 minutes, or until the bottom is golden brown and crispy.
- Flip and Cook the Other Side: Carefully flip the pancake using a spatula and cook for another 2 to 3 minutes until the other side is also golden and crispy.
- Repeat with Remaining Batter: Add more oil to the pan as needed, then pour in the remaining batter and repeat the cooking process for the second pancake. Once cooked, transfer both pancakes to a plate.
- Serve: Serve the kimchijeon warm alongside the dipping sauce composed of soy sauce, rice vinegar, sesame oil, and optional red pepper flakes for a savory kick.
Notes
- For extra spice, incorporate gochujang or finely chopped chili peppers into the batter.
- For a seafood variation called haemul kimchijeon, add chopped shrimp or squid to the batter.
- Use vegetarian kimchi to make this recipe suitable for vegetarian diets.
- Make sure the kimchi used is well-fermented for optimal flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Korean
