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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 minutes
Cook Time 12 minutes
Servings: 2 servings
Course: Appetizer, Side Dish
Cuisine: Korean
Ingredients Method

Ingredients
  

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
 

  1. Make the Batter: In a large mixing bowl, combine the flour, ice-cold water, kimchi juice, and sugar. Whisk until smooth.
  2. Add Fillings: Fold the finely chopped kimchi and green onions into the batter until evenly distributed.
  3. 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.
  4. 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.
  5. Serve: Repeat for the second pancake. Mix the dipping sauce ingredients together and serve hot alongside the sliced pancakes.