Kimchi pancakes, also known as Kimchi Jeon (김치전) in Korean, are a beloved staple in Korean cuisine. These savory pancakes combine the fermented tang of kimchi with the golden crispness of a skillet-fried batter, resulting in a mouthwatering appetizer, side dish, or snack that’s hard to resist. Often served with a soy dipping sauce, kimchi pancakes are easy to whip up, requiring just a few ingredients and minimal cooking skills.

Whether you’re an adventurous foodie or a Korean food lover looking to recreate a restaurant favorite at home, this kimchi pancake recipe promises bold flavor, perfect texture, and complete satisfaction.

With a crispy outer layer and juicy, spicy interior, these pancakes are sure to become a regular in your kitchen rotation.

❤️ Why You’ll Love This Recipe?

Incredibly Easy to Make: With just a handful of pantry and fridge ingredients, you can whip this up in under 30 minutes.
Packed with Flavor: The fermented kick of kimchi adds umami, spice, and depth.
Crispy and Satisfying: The crunchy outside and tender inside make each bite unforgettable.
Customizable: You can add scallions, seafood, or even shredded vegetables.
Great as a Snack or Meal: Enjoy it as a quick lunch, appetizer, or side dish.

🛒 What You’ll Need for This Kimchi Pancake Recipe ?

Here’s what you’ll need to make authentic and crispy kimchi pancakes at home:

Base Ingredients:

1 cup chopped fermented kimchi (preferably aged kimchi for stronger flavor)
2 tablespoons kimchi juice (from the jar for added flavor)
½ cup all-purpose flour
¼ cup water (adjust as needed)
1 egg (optional for extra binding and richness)
1 scallion, finely chopped
½ teaspoon sugar
1 teaspoon soy sauce
Vegetable oil for frying

Optional Add-ins:

¼ cup seafood mix (shrimp, squid, or oysters for haemul kimchi jeon)
Grated zucchini or carrots
Chili flakes or gochugaru for extra heat

👩‍🍳 Directions: How to Make Kimchi Pancake Step-by-Step ?

Step 1: Chop and Prepare Kimchi

Roughly chop 1 cup of well-fermented kimchi into bite-sized pieces. Older kimchi works best because it has a more intense flavor and color.

Step 2: Mix the Batter

In a large bowl, mix the flour, egg (if using), sugar, soy sauce, and water. Stir in the kimchi, kimchi juice, and chopped scallions. The batter should be thick but pourable. If it’s too thick, add a tablespoon of water.

Step 3: Add Extra Ingredients (Optional)

At this stage, you can stir in seafood, shredded vegetables, or more spice to enhance the flavor. Make sure everything is coated evenly with the batter.

Step 4: Heat the Pan

Heat a nonstick or cast-iron skillet over medium-high heat. Add a generous amount of vegetable oil and swirl to coat the bottom.

Step 5: Fry the Pancake

Pour the batter into the hot skillet and spread it out evenly to about ¼ inch thick. Cook for 3–4 minutes on one side until golden brown and crispy. Flip carefully and cook another 2–3 minutes. Press down lightly for even crisping.

🔄 Variations

Kimchi pancakes are endlessly adaptable to suit your taste preferences. The most common variation is Haemul Kimchi Jeon, which includes seafood like shrimp, squid, or clams, adding a delightful oceanic note to the spicy kimchi. For a vegetarian spin, shredded carrots, zucchini, mushrooms, or onions offer textural contrast and mild sweetness.

You can also make mini kimchi pancakes for party-friendly finger food by using a tablespoon of batter to make smaller rounds. For a gluten-free version, substitute all-purpose flour with rice flour or a gluten-free flour blend, which still provides a lovely crisp.

Want extra spice? Stir in chopped jalapeños, gochugaru (Korean red pepper flakes), or even a touch of sriracha. Some people even add cheese to the mix for a melty twist—mozzarella or cheddar both work beautifully.

Explore regional touches by incorporating perilla leaves or sesame seeds for added aroma. The possibilities are endless, and once you’ve mastered the base recipe, you’ll find yourself experimenting every time you make it.

🍳 Cooking Notes

Kimchi pancakes depend heavily on the balance between a crispy exterior and a moist interior. To achieve the best results, use a heavy-bottomed skillet or cast iron pan, as it distributes heat evenly and holds temperature well. The pan must be preheated properly before adding the batter—this ensures you get that trademark crunch.

The batter should not be too thick; otherwise, the pancake won’t cook through evenly and may remain doughy. On the flip side, a too-thin batter can fall apart during flipping. Aim for a thick but pourable consistency.

Oil is key here—don’t skimp on it! The pancake should shallow fry in oil to become golden and crisp. If your first side isn’t browning properly, increase the heat slightly, but be careful not to burn the pancake.

Let the cooked pancake rest on a wire rack or paper towels to drain excess oil before serving. This helps maintain crispness. Lastly, chop kimchi into small pieces so the pancake holds together better and cooks more uniformly.

🍽️ Serving Suggestions

Kimchi pancakes are incredibly versatile and can be served in multiple ways. Traditionally, they’re cut into triangles or squares and served with a simple soy dipping sauce made of soy sauce, vinegar, sesame oil, and chopped scallions.

Serve them hot as an appetizer at Korean BBQ dinners or as a side dish alongside steamed rice and soup. They also make an excellent snack or light lunch when paired with a cold cucumber salad or pickled radish.

Feeling indulgent? Add a fried egg on top for a richer meal. You can even roll them up like savory crepes and dip into spicy mayo or gochujang for fusion flair.

If serving for guests, garnish with sesame seeds, extra scallions, or a sprinkle of chili flakes for color and visual appeal. No matter how you serve them, kimchi pancakes are sure to steal the spotlight.

💡 Helpful Tips

Use Aged Kimchi: The more fermented, the better. It enhances the flavor and adds a deeper, spicier profile.
Don’t Drain the Kimchi Juice: It adds both flavor and color to the batter.
Hot Pan Is Key: Ensure the skillet is well-heated before pouring the batter to create that crisp golden crust.
Don’t Overcrowd the Pan: Cook one large pancake or a few small ones, but never crowd the pan or you’ll steam the batter instead of frying it.
Flip Gently: Use a wide spatula to flip. If needed, slide it onto a plate first, then invert it back into the pan.
Serve Immediately: Kimchi pancakes are best eaten hot when they’re at their crispiest.
Chop Ingredients Evenly: For consistent texture and cooking.
Balance the Batter: Too much flour will make it doughy; too little and it won’t hold together.
Add a Dipping Sauce: Elevate the dish with a mix of soy sauce, vinegar, sesame oil, and garlic.
Store Leftovers Properly: Reheat in a pan to revive the crispness.

🌟 Tips for the Best Kimchi Pancake

To make the best kimchi pancake, always opt for well-fermented kimchi—its robust flavor and deep red color give the pancake its signature taste and hue. Chop everything finely to ensure the batter holds together and cooks evenly.

For extra crispiness, use cold water or even sparkling water in the batter. Cook over medium-high heat and let it fry undisturbed until the bottom is perfectly browned before flipping. Press the pancake gently with a spatula to promote even browning and a crunchier texture.

A cast iron skillet is ideal, but if using nonstick, ensure you use enough oil. Don’t skip the dipping sauce—it transforms each bite with its salty, tangy balance. Finally, serve immediately to enjoy the texture contrast between crispy edges and tender center.

⏱️ Timing Overview

Prep Time: 10 minutes
Cooking Time: 10–12 minutes
Total Time: 20–25 minutes

🧾 Nutritional Information (Per Serving – 1 pancake)

Calories: 210
Protein: 4g
Sodium: 590mg
Carbohydrates: 26g
Fat: 10g
Fiber: 2g
Sugar: 3g

❓ FAQs

Can I make kimchi pancakes without eggs?
Yes! Eggs are optional and mainly help bind the ingredients. The pancake still holds together without it.

What flour can I use instead of all-purpose?
Rice flour works great for a crispier texture. You can also try chickpea flour for extra protein.

How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat in a pan—not the microwave—for best texture.

Can I freeze kimchi pancakes?
Yes. Layer between parchment paper and freeze. Reheat in a skillet or toaster oven.

Is it too spicy for kids?
Use less fermented or milder kimchi and skip extra chili to tone down the heat.

🧧 Conclusion

Kimchi pancakes are a delightful Korean treat that’s spicy, crispy, and comforting all in one bite. Whether you’re new to Korean cuisine or a seasoned fan, this recipe brings together bold flavors and simple ingredients for an unforgettable culinary experience.

Quick to prepare and satisfying to eat, these pancakes are perfect for lunch, dinner, or as an appetizer for your next gathering.

Versatile, flavorful, and fun to make this kimchi pancake recipe deserves a place in your regular rotation.