Crispy at the edges and tender in the center, this kimchi pancake (kimchi jeon) recipe uses well-aged kimchi, a simple batter, and a few tricks to deliver extra crunch. It’s a classic Korean comfort dish—perfect as a snack, appetizer, or a cozy rainy-day treat.
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If there’s one Korean pancake that consistently shines, it’s kimchi pancake (kimchi jeon, 김치전). Savory, tangy, and delightfully crisp, kimchi jeon—also called kimchi buchimgae—is a fast, comforting dish that’s especially good when your kimchi has become more sour. At home, kimchi jeon is the go-to way to transform aged kimchi into something irresistible.
Over the years I’ve made kimchi pancakes countless times—on weeknights, rainy afternoons, or whenever a craving for something savory hits. I developed a few reliable techniques to achieve golden, lacy edges and a soft, chewy center without resorting to packaged pancake mixes.
Simple pantry staples are all you need: flour, a bit of starch, and a few small tricks. In Korea, older kimchi is prized for dishes like kimchi pancakes, kimchi fried rice, and kimchi jjigae because fermentation concentrates flavor and adds bright tang. Don’t toss the kimchi juice—adding a spoonful to the batter lends vibrant color and an unmistakable tang.
Best Kimchi for Kimchi Pancakes
The ideal kimchi for pancakes is well-fermented, pleasantly sour kimchi. Fresh kimchi will work, but aged kimchi delivers a deeper, tangier flavor that makes kimchi jeon sing. Many home cooks purposely reserve older kimchi for cooking because its concentrated flavor balances the batter and enriches the final pancake.
My Secrets for Extra Crispy Kimchi Jeon
Several small details make a big difference in crispiness:
- Potato starch (or cornstarch) in the batter helps create a lighter, crispier texture than flour alone.
- Cold carbonated water keeps the batter airy and prevents it from turning dense—if you don’t have soda water, use ice-cold water.
- A thinner batter spreads to a thinner pancake, increasing surface area for browning and crackly edges.
- Cook the pancake undisturbed until the surface looks dry and the edges are deeply golden; add a little extra oil around the edge if needed before flipping.
How to Make Kimchi Pancakes (Kimchi Jeon)
Gather the ingredients: sour kimchi, optional protein (canned tuna or seafood), gochugaru (Korean chili flakes), all-purpose flour, potato starch (or cornstarch), baking powder, chilled carbonated water (or ice-cold water), panko breadcrumbs for crunch, and a neutral cooking oil for frying.
Why carbonated water: the bubbles create tiny air pockets in the batter, yielding a lighter, crispier pancake. I skip eggs in this version because they tend to produce a softer, cake-like texture; a simple flour-based batter keeps the pancake light and crisp.
Panko breadcrumbs are an optional but effective addition: a small amount soaks up excess moisture and gives a delicate crunch without weighing the pancake down.
Cooking tips: heat oil in a skillet until hot, pour a ladleful of batter and spread it thin (about 3–8 mm). Cook undisturbed until the surface looks dry and the edges are golden, then loosen the edges and flip in one quick motion. Cook the other side until golden and crisp, adding more oil around the edges if needed. Serve immediately while hot.
How Koreans Enjoy Kimchi Jeon
Kimchi pancakes are flavorful enough on their own and often don’t need a dipping sauce. They’re especially popular on rainy days and frequently served as anju—food enjoyed with drinks. Traditional pairings include chilled makgeolli (Korean rice wine) or soju; non-alcoholic options like sparkling water or a lightly sweet soda also complement the savory, tangy flavors.
Easy Kimchi Jeon Variations
Kimchi pancakes are highly adaptable. For a seafood version, add squid, shrimp, or oysters. For a heartier pancake, use canned tuna, ground pork, or ground chicken. For a vegetarian option, omit the protein—kimchi alone provides plenty of flavor. A fusion twist: add mozzarella for a cheesy kimchi pancake with extra crisp edges and gooey centers.
Note: this version updates an earlier recipe with a small tweak to maximize crispiness while keeping the same beloved flavor.
Kimchi Pancakes (Kimchi Jeon)
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Ingredients
- 1 ½ cup (225 g) chopped sour kimchi
- 3½ oz (100 g) canned tuna, drained, optional
- 1 tbsp (6–8 g) Korean chili flakes (gochugaru), optional
- 1 cup (125 g) all-purpose flour
- ⅓ cup (40 g) potato starch, or cornstarch
- ½ tsp (2 g) baking powder
- 1 ¼ cup (300 ml) carbonated water, chilled, or use ice-cold water
- 4 tbsp (20 g) panko breadcrumbs
- non-fragrant cooking oil (as needed), for pan-frying
Instructions
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In a mixing bowl, combine chopped kimchi, canned tuna (or your choice of protein), and gochugaru.
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In a separate bowl, whisk together flour, potato starch (or cornstarch), and baking powder. Add the dry mixture to the kimchi mixture.
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Add chilled carbonated water. Start with about 1 cup and add more as needed. Stir until well combined—the batter should be wet but not runny.
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Sprinkle panko over the batter and give it a quick toss to incorporate for extra crunch.
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Heat 1 tablespoon of oil in a nonstick skillet over medium heat until hot. Pour a ladleful of batter and spread it thin (about 3/8 inch thick). Cook undisturbed for 2–3 minutes until the surface looks slightly dry and the edges turn golden and crispy.
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Loosen the edges with a spatula, gently rotate, and flip the pancake in one swift motion. Cook the other side until golden and crisp, adding a bit more oil around the edges if needed.
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Repeat with the remaining batter. Serve hot, on its own or with your preferred beverage. Enjoy!
Notes
If you want a fusion twist, try adding mozzarella for chewy, cheesy kimchi pancakes.
Tips for extra crispiness
- Use enough oil for even browning.
- Let the pancake cook undisturbed before flipping.
- Cook over medium heat for the best balance of crispness and color.