Side Dishes

Kimchi Pancake (Kimchi Jeon)

These kimchi pancakes are crispy, tangy, and packed with so much umami flavor that you’ll be making them on repeat.

The fermented kimchi brings that perfect sour-spicy punch, while the batter gets impossibly crispy on the outside and stays tender inside.

What makes these pancakes absolutely irresistible is how the kimchi brine works double duty – it flavors the batter AND adds extra fermented goodness that’ll make your taste buds dance.

The secret weapon here is the combination of all-purpose flour and potato starch, which creates that signature Korean pancake texture – shatteringly crispy edges that give way to a chewy, satisfying center.

When that batter hits the hot oil in your cast iron skillet or non-stick pan, it sizzles and bubbles into golden perfection.

The gochugaru adds a gentle heat that builds as you eat, while those bright green scallions provide fresh contrast to the funky, fermented kimchi.

Trust me, the aroma alone will have your neighbors asking what smells so incredible!

Ingredients

For the Pancake Base

2 medium scallions, thinly sliced
1 1/2 cups drained napa cabbage kimchi, chopped into 1/2-inch pieces
1 /2 cup all-purpose flour
1 /2 cup potato starch
1 tablespoon gochugaru (Korean red pepper flakes)

For the Batter

1 /2 cup cold water or carbonated water (club soda or seltzer)
1 large egg
2 tablespoons kimchi brine
1 teaspoon soy sauce

For Cooking

1 /2 cup neutral oil (canola or vegetable), divided
Korean Seasoning Sauce (yangnyeomjang) for dipping (optional) (optional)

Instructions

Prepare the Ingredients

1 Thinly slice 2 medium scallions on the diagonal for the most attractive presentation. Using a sharp knife and cutting board, aim for pieces about 1/4-inch thick – this ensures they cook evenly and distribute well throughout the pancake.
2 Chop 1 1/2 cups drained napa cabbage kimchi into 1/2-inch pieces using clean kitchen shears or a knife. Make sure to drain the kimchi well in a fine-mesh strainer, but save that precious brine! The kimchi should still be moist but not dripping wet.

Make the Batter

3 Place 1/2 cup all-purpose flour, 1/2 cup potato starch, and 1 tablespoon gochugaru in a large mixing bowl. Whisk these dry ingredients together thoroughly with a wire whisk to eliminate any lumps and ensure even distribution of the spicy gochugaru.
4 Add 1/2 cup cold water, 1 large egg, 2 tablespoons kimchi brine, and 1 teaspoon soy sauce to the flour mixture. Whisk vigorously until the batter is completely smooth with no lumps remaining – this should take about 1-2 minutes of consistent whisking. The batter should have the consistency of heavy cream.
5 Add the chopped kimchi and sliced scallions to the batter, stirring gently with a silicone spatula until just combined. Don’t overmix – you want the vegetables evenly distributed but the batter should remain light.

Cook the Pancakes

6 Heat 1/4 cup of the neutral oil in a large 12-inch non-stick skillet over medium-high heat until shimmering but not smoking. The oil should shimmer and move freely when you tilt the pan – this indicates it’s reached the perfect 350°F (175°C) temperature for crispy pancakes.
7 Add 1/3 cup of the batter to the hot oil and immediately spread it out with the back of a spoon until it’s 5 to 6 inches in diameter. Work quickly but gently to create an even layer – the batter should sizzle enthusiastically when it hits the oil.
8 Cook until the bottom is crispy and golden brown, about 2 minutes. You’ll hear the sizzling intensify, then slightly calm down as moisture evaporates. Carefully flip with a wide spatula and cook the second side for another 2 minutes until equally golden and crispy.
9 Transfer the finished pancake to a paper towel-lined plate to drain excess oil. Repeat the process to fry a second pancake with the remaining batter from the first batch.

Finish the Remaining Pancakes

10 Add the remaining 1/4 cup neutral oil to the pan and let it heat until shimmering again before frying the last 2 pancakes. This ensures each pancake gets that perfect crispy texture.
11 Serve the kimchi pancakes warm or at room temperature with Korean seasoning sauce (yangnyeomjang) for dipping if desired. These pancakes are delicious at any temperature and actually develop more complex flavors as they cool slightly.

Recommended Equipment and Kitchen Tools

Essential Tools (for best results):

Large non-stick skillet or cast iron skillet (12-inch) – The wide surface area allows you to spread the batter properly and achieve even browning. A well-seasoned cast iron skillet gives superior heat retention and creates incredibly crispy edges.
Wire whisk – Essential for creating a smooth, lump-free batter and properly incorporating the dry ingredients with the wet components.
Large mixing bowls – You’ll need space to whisk the batter vigorously and fold in the kimchi and scallions without making a mess.
Fine-mesh strainer – Perfect for draining the kimchi while preserving that valuable brine for the batter.

Helpful Upgrades:

Digital kitchen scale – For the most consistent results, weighing your flour and potato starch ensures perfect texture every time. Professional Korean cooks swear by weight measurements.
Silicone spatula – The flexibility makes folding in the kimchi and scallions much easier without overmixing the delicate batter.
Wide, thin spatula – Makes flipping these delicate pancakes much easier and reduces the risk of breaking them during the crucial flip.

Nice-to-Have Options:

Instant-read thermometer – Check that your oil temperature stays around 350°F (175°C) for optimal crispiness without burning.
Paper towel-lined plates – Essential for draining excess oil and keeping your pancakes from becoming soggy while you finish the batch.

Recipe Variations and Dietary Modifications

Gluten-Free Adaptation:

Replace the 1/2 cup all-purpose flour with 1/2 cup rice flour or a gluten-free flour blend designed for frying
Increase the potato starch to 3/4 cup to maintain the signature chewy texture
The pancakes may be slightly more delicate, so flip carefully and consider cooking at slightly lower heat
Texture will be a bit more tender but equally delicious

Protein-Packed Variations:

Add 1/2 cup cooked shrimp, pork, or beef to the batter along with the kimchi
Seafood kimchi pancakes are incredibly popular – try adding 1/4 cup squid rings or small scallops
For vegetarian protein, add 1/3 cup firm tofu, diced small and patted dry

Vegetable Additions:

Mushroom kimchi pancakes: Add 1/2 cup sliced shiitake or oyster mushrooms
Bean sprout variation: Include 1/3 cup fresh mung bean sprouts for extra crunch
Zucchini summer version: Replace half the kimchi with julienned zucchini (salt and drain first)

Spice Level Modifications:

Mild version: Reduce gochugaru to 1 teaspoon and use mild kimchi
Extra spicy: Double the gochugaru and add 1 minced jalapeño to the batter
Sweet and spicy: Add 1 teaspoon brown sugar to balance the heat

Nutritional Information and Health Benefits

Key Nutritional Highlights:
Each serving (1 pancake) contains approximately 180-200 calories, with the majority coming from healthy complex carbohydrates and beneficial fats from the cooking oil. The combination of all-purpose flour and potato starch provides sustained energy, while the egg adds complete protein with all essential amino acids. These pancakes are relatively low in saturated fat and provide a good source of dietary fiber from the fermented vegetables.

Health Benefits of Main Ingredients:
Kimchi is a powerhouse of probiotics, containing beneficial Lactobacillus bacteria that support digestive health and immune function. The fermentation process creates vitamin K2, which supports bone health, and increases the bioavailability of nutrients. Napa cabbage provides vitamin C, folate, and antioxidants like beta-carotene. Gochugaru contains capsaicin, which may boost metabolism and has anti-inflammatory properties. The scallions add vitamin K, vitamin C, and sulfur compounds that support cardiovascular health.

Dietary Considerations:
This recipe contains gluten from the all-purpose flour and eggs, making it unsuitable for those with celiac disease or egg allergies without modifications. The fermented kimchi is naturally dairy-free and provides excellent flavor without relying on cheese or cream. The moderate sodium content comes primarily from the kimchi and soy sauce, so those watching sodium intake should enjoy in moderation. These pancakes fit well into a balanced diet when paired with lean proteins and fresh vegetables.

Smart Swaps and Ingredient Substitutions

Common Substitutions:

Potato starch → Cornstarch or tapioca starch (use same amount, though texture will be slightly different)
Gochugaru → Red pepper flakes (use half the amount as they’re spicier) or smoked paprika for mild heat
Kimchi brine → Rice vinegar mixed with a pinch of salt (2 tablespoons vinegar + 1/4 teaspoon salt)
Neutral oil → Avocado oil or peanut oil for higher smoke points and different flavor profiles

Budget-Friendly Swaps:

Store-bought kimchi → Homemade quick-pickled cabbage with gochugaru, garlic, and ginger
Potato starch → All-purpose flour (use total 1 cup flour, though pancakes will be less chewy)
Club soda → Regular cold water (carbonation helps with crispiness but isn’t essential)

Pantry Emergency Substitutions:

Fresh scallions → Chives, green onion tops, or thinly sliced yellow onion
Soy sauce → Tamari or coconut aminos for gluten-free options
Egg → 2 tablespoons ground flaxseed mixed with 3 tablespoons water (let sit 5 minutes)

Pro Tips for Substitutions:

When using cornstarch instead of potato starch, add it gradually as it thickens more aggressively
Store leftover kimchi brine in the refrigerator for up to 2 weeks – it’s liquid gold for marinades and dressings
If your kimchi is very sour, reduce the kimchi brine to 1 tablespoon to prevent overwhelming tanginess

Make It Diabetes-Friendly

Flour & Carb Modifications:

Replace 1/4 cup of the all-purpose flour with almond flour to reduce total carbs by approximately 15 grams
Use cauliflower rice flour for 1/4 cup of the potato starch to cut an additional 12 grams of carbs
Consider making smaller 3-4 inch pancakes to naturally control portion sizes

Enhanced Fiber Content:

Add 2 tablespoons ground flaxseed to the batter for extra fiber and healthy omega-3 fatty acids
Include 1/4 cup finely chopped mushrooms to add volume without significantly increasing carbs
The fermented kimchi already provides beneficial fiber and probiotics that can help with blood sugar management

Portion & Timing Tips:

Stick to 1 pancake per serving paired with 4-6 ounces lean protein like grilled chicken or tofu
Each modified pancake contains approximately 18-20 grams of carbohydrates (compared to 25-28 grams in the original)
Enjoy these as part of a balanced meal rather than alone to help moderate blood sugar response
The protein from the egg and fiber from vegetables help slow carbohydrate absorption

Total Carb Reduction: These modifications can reduce carbs by 25-30% while maintaining the authentic Korean flavors and satisfying texture.

Perfect Pairing Suggestions

Beverage Pairings:
Korean makgeolli (rice wine) is the traditional pairing, offering a slightly sweet, creamy complement to the spicy, tangy pancakes. For beer lovers, a crisp lager or pilsner cuts through the richness beautifully. Green tea or oolong tea provides a refreshing palate cleanser between bites, while sparkling water with lime offers a non-alcoholic option that enhances the fermented flavors.

Side Dish Recommendations:
Serve alongside Korean cucumber salad (oi muchim) for cooling contrast, or steamed white rice to make it a more substantial meal. Grilled Korean short ribs (galbi) create an impressive Korean barbecue spread, while simple steamed edamame adds protein and fresh flavor. A mixed green salad with sesame dressing provides fresh vegetables and balances the rich, fried texture of the pancakes.

Complete Meal Ideas:
Build a Korean street food feast by serving these pancakes with Korean fried chicken, tteokbokki (spicy rice cakes), and pickled radish. For a lighter meal, pair with miso soup and grilled fish. These pancakes also work beautifully as appetizers before a Korean hot pot dinner or alongside bibimbap for a varied texture experience.

Occasion Suggestions:
Perfect for casual weekend brunches, game day gatherings, or Korean theme nights. They’re excellent rainy day comfort food and impressive enough for dinner parties when you want to introduce friends to Korean cuisine. The make-ahead friendly nature makes them ideal for meal prep or potluck contributions.

Pro Tips and Troubleshooting

Professional Secrets:
The key to restaurant-quality kimchi pancakes is maintaining proper oil temperature – too hot and the outside burns before the inside cooks; too cool and they absorb excess oil and become greasy. Test with a small drop of batter first – it should sizzle immediately but not violently. Rest the batter for 5-10 minutes after mixing to allow the starches to fully hydrate, creating better texture. Don’t press down on the pancakes while cooking – let them develop their natural crispy crust undisturbed.

Common Mistake Prevention:
Overmixing the batter creates tough, dense pancakes – fold ingredients just until combined. Using kimchi that’s too wet makes soggy pancakes, so always drain thoroughly. Overcrowding the pan reduces oil temperature and prevents proper crisping. Flipping too early breaks the delicate crust – wait for proper browning before attempting to flip.

Storage and Reheating:
Store leftover pancakes in the refrigerator for up to 3 days wrapped in plastic wrap. Reheat in a toaster oven or dry skillet over medium heat for 2-3 minutes per side to restore crispiness – avoid microwaving as it makes them soggy. These pancakes can be frozen for up to 1 month – thaw overnight and reheat as directed. Make-ahead tip: Prepare the batter up to 4 hours ahead and store covered in the refrigerator, stirring gently before cooking.

These kimchi pancakes represent everything wonderful about Korean home cooking – bold flavors, simple techniques, and ingredients that transform into something absolutely magical. The combination of crispy edges, chewy centers, and that incredible fermented tang makes every bite an adventure. Whether you’re exploring Korean cuisine for the first time or you’re a seasoned kimchi lover, these pancakes will quickly become your go-to comfort food that never fails to impress.