Name: Crispy Kimchi Pancakes (Kimchijeon)
Prep time: 10 min
Cook time: 12 min
Ingredients: 1 1/2 cups well-fermented Kimchi (finely chopped); 3 tbsp Kimchi juice; 1 cup All-purpose flour (or Korean pancake mix); 3/4 cup Ice-cold water; 1/2 tsp Sugar (to balance the acidity of the kimchi); 3 pcs Green onions (cut into 2-inch lengths); 3 tbsp Vegetable oil (for frying); 1 tbsp Soy sauce; 1 tbsp Water; 1 tsp Rice Vinegar; 1/2 tsp Sesame seeds

Crispy Kimchi Pancakes (Kimchijeon)

Savory, crispy Korean pancakes packed with tangy fermented kimchi, green onions, and a lightly spiced batter.

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Prep Time 10

Cook Time 12

Servings: 2 servings

Course: Appetizer, Side Dish

Cuisine: Korean

Ingredients Method

Ingredients

1 1/2 cups well-fermented Kimchi (finely chopped)
3 tbsp Kimchi juice
1 cup All-purpose flour (or Korean pancake mix)
3/4 cup Ice-cold water
1/2 tsp Sugar (to balance the acidity of the kimchi)
3 pcs Green onions (cut into 2-inch lengths)
3 tbsp Vegetable oil (for frying)

Dipping Sauce

1 tbsp Soy sauce
1 tbsp Water
1 tsp Rice Vinegar
1/2 tsp Sesame seeds

Method

Make the Batter: In a large mixing bowl, combine the flour, ice-cold water, kimchi juice, and sugar. Whisk until smooth.
Add Fillings: Fold the finely chopped kimchi and green onions into the batter until evenly distributed.
Fry the Pancake: Heat 1.5 tablespoons of vegetable oil in a non-stick skillet over medium-high heat. Ladle half of the pancake batter into the center of the pan and spread it thinly into a circle.
Crisp Both Sides: Cook for 3–4 minutes until the bottom is deep golden brown and crispy. Flip the pancake over, add a little extra oil around the edges, and cook for another 3 minutes while pressing down gently with a spatula.
Serve: Repeat for the second pancake. Mix the dipping sauce ingredients together and serve hot alongside the sliced pancakes.