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Kimchijeon: Addictive Kimchi Pancake

Updated: Jul 31, 2023

Sup internet, I'm here with another delicious and easy recipe.

This one's from Maangchi. I've covered her Korean vegetable pancakes before, and kimchijeon (or kimchi pancakes) are similar. Both recipes can be vegan and are crunchy and satisfying. The kimchi pancakes aren't quite filling enough for a meal, but they make a great snack or appetizer. (I do eat them for dinner but I am a freak.)


-1/2 pound well fermented napa cabbage kimchi (I used vegan kimchi, you can use whatever)

-3 scallions, chopped

-1/2 cup flour

-1/2 cup water

-1/2 tsp sugar

-4 tablespoons vegetable oil


Chop up your kimchi if it isn't in small pieces already. Place the kimchi, scallions, flour, water, and sugar in a medium to large size bowl, and mix with a spoon until everything is well mixed.

The next step depends on your skill level with pancakes. Maangchi turns this kimchi mix into a huge 12-inch pancake and flips it seamlessly. I cannot do that. I also, for some unknown reason, cannot cook a 12-inch singular kimchi pancake to sufficient crispiness. So at this point, I heat up two nonstick pans over medium heat and pour 1 tablespoon of vegetable oil into each of them. (If you want to make the huge pancake, use one 12-inch nonstick pan and pour 2 tablespoons of vegetable oil into it.)

Once the pans are heated, place half of the kimchi mixture in the center of one pan and the rest in the other pan. Flatten the kimchi mix in each pan, so that it forms a pancake. I've found that a 7- to 8-inch pancake in each pan will result in a crispy pancake. The bigger the pancake, the thinner it will be, leading to increased crispiness.

Cook each pancake for 5 minutes over medium heat, checking the bottom side occasionally. Then, flip each pancake over.

Pour 1 tablespoon in each pan (or 2 tablespoons if you're only using one pan) and lift each pancake gently to allow the oil to get underneath each pancake. They are starting to look real good...

Fry for another 5 minutes, checking the underside occasionally. Finally, flip the pancakes over once more and allow to fry for 1 minute.

And you're done!


These pancakes hit the same way potato chips do, but better. They are crispy, they have that lovely fried carb flavor, and the kimchi slaps. The kimchi's spice level definitely mellows out in the cooking process, but it still has a slight kick. The pancakes are tangy and oniony, and there's a richness to the flavor because of the fermentation and diversity of vegetables in the kimchi.

Whenever I eat these, I always want more. It's completely addictive and it's wonderful that so few ingredients and such a simple and quick recipe can end up so tasty.

I will be back a little later with another type of pancake...

See you later,


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