Kimchi Pancakes

Kimchi pancakes — known in Korean as Kimchijeon (김치전) — are one of the most beloved ways to use well-fermented kimchi. The more sour and funky your kimchi, the better these pancakes taste. The fermented cabbage brings a natural depth of umami, a gentle heat, and a satisfying tang that no fresh ingredient can replicate. Golden and crispy on the outside, chewy and savory on the inside, these pancakes come together in minutes and disappear even faster. Whether you're clearing out an aging jar of kimchi or just craving something bold and comforting, this recipe delivers every single time.

Ingredients

• 1 cup (150g) well-fermented kimchi, roughly chopped
• ½ cup (120ml) kimchi brine (from the jar)
• ¾ cup (95g) all-purpose flour
• ¼ cup (30g) rice flour (for extra crispiness)
• 1 large egg
• ¼ cup (60ml) cold water (add more if batter is too thick)
• 1 teaspoon gochugaru (Korean red pepper flakes), optional for extra heat
• 1 teaspoon toasted sesame oil
• 2 stalks green onion, thinly sliced
• ½ teaspoon sugar
• ¼ teaspoon fine sea salt (taste before adding — kimchi brine is already salty)
• 3 tablespoons neutral oil (such as vegetable or avocado oil), divided, for frying

Dipping Sauce

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 1 teaspoon gochugaru or red pepper flakes
• 1 teaspoon toasted sesame seeds
• 1 green onion, finely sliced

Instructions

Step 1: Prep the Batter

In a large mixing bowl, combine the all-purpose flour and rice flour. Add the egg, kimchi brine, and cold water. Whisk until a smooth, slightly thick batter forms — it should coat the back of a spoon but still pour easily. Fold in the chopped kimchi, green onions, gochugaru, sesame oil, and sugar. Taste the batter and add salt only if needed, keeping in mind the kimchi brine is already quite salty. Let the batter rest for 5 minutes while you heat the pan.

Step 2: Mix the Dipping Sauce

In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, gochugaru, sesame seeds, and sliced green onion. Set aside. This sauce can be made ahead and stored in the refrigerator for up to one week.

Step 3: Cook the Pancakes

Heat a large non-stick skillet or cast iron pan over medium-high heat. Add 1½ tablespoons of neutral oil and swirl to coat the pan evenly. Once the oil is shimmering and hot, ladle roughly ½ cup of batter into the pan per pancake, spreading it into a thin, even round about 6–7 inches in diameter. Cook undisturbed for 3–4 minutes until the edges look set and the bottom is deeply golden and crispy. Flip carefully using a wide spatula and press down gently to ensure full contact with the pan. Cook for another 2–3 minutes until the second side is equally golden and cooked through. Transfer to a wire rack or paper towel-lined plate. Repeat with remaining batter, adding more oil between batches as needed.

Step 4: Finish and Serve

Cut the pancakes into wedges or bite-sized squares and arrange on a serving platter. Serve immediately alongside the dipping sauce while still hot and crispy. Garnish with extra sesame seeds and sliced green onion if desired.

Tips for Success

• Keep it thin: A thinner pancake crisps up better. Spread the batter out as much as possible before it sets in the hot pan.
• Don't rush the flip: Wait until the edges are fully set and the bottom releases cleanly before flipping. Forcing an early flip tears the pancake.
• Hot pan is essential: A properly preheated pan with shimmering oil is the single biggest factor in achieving a crispy crust. A lukewarm pan leads to greasy, soggy pancakes.
• Rice flour is your friend: The combination of all-purpose and rice flour creates a superior texture — chewy inside, shatteringly crisp outside. Don't skip it.
• Drain excess liquid: If your kimchi is very wet, give it a gentle squeeze before chopping to prevent the batter from becoming too loose.
• Cook in batches: Overcrowding the pan drops the temperature and causes steaming instead of frying.

Variations

• Seafood Kimchi Pancakes (Haemul Kimchijeon): Fold in ½ cup of small shrimp, squid rings, or bay scallops into the batter for a heartier, coastal-inspired version common in Korean coastal cities.
• Vegan Kimchi Pancakes: Replace the egg with 2 tablespoons of aquafaba (liquid from a can of chickpeas) or a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, rested 5 minutes). Ensure your kimchi is made without fish sauce or shrimp paste.
• Cheese Kimchi Pancakes: Sprinkle 2 tablespoons of shredded mozzarella onto the pancake immediately after ladling the batter into the pan. The cheese melts into the bottom layer for a gooey, savory surprise.
• Zucchini & Kimchi Pancakes: Grate ½ a small zucchini, squeeze out excess water, and fold it into the batter for added vegetables and a slightly lighter texture.
• Spicy Tuna Kimchi Pancakes: Mix in one can of drained, flaked tuna with a teaspoon of gochujang for a protein-rich, pantry-friendly variation.

Storage

Refrigerator: Allow leftover pancakes to cool completely, then layer them between sheets of parchment paper and store in an airtight container. They will keep well in the refrigerator for up to 3 days.

Freezer: Kimchi pancakes freeze beautifully. Arrange cooled pancakes in a single layer on a baking sheet and freeze until solid (about 1 hour), then transfer to a freezer-safe bag or container. They keep for up to 1 month.

Reheating: For best results, reheat in a dry non-stick skillet over medium heat for 2–3 minutes per side until warmed through and re-crisped. Avoid the microwave if you care about texture — it will make the pancakes soft and rubbery. An air fryer at 375°F (190°C) for 4–5 minutes also works exceptionally well.