Kimchijeon (Kimchi Pancake)
Recipes,  Side Dishes

Kimchijeon (Kimchi Pancake)

I made kimchi a while back, and I wanted to try out making a kimchi pancake. When I took a Korean cooking class over the summer, the teacher told us that kimchi is often used in pancakes, and I was immediately intrigued. So I found this recipe – all I needed other than the kimchi and things that were in my pantry was an onion. I had trouble with it sticking to the pan, and it didn’t look pretty at all, but it was really tasty!

Kimchijeon (Kimchi Pancake)

Kimchijeon (Kimchi Pancake)

Yield: 2 -4 servings

Kimchi, onion, salt, sugar, flour, vegetable oil.


In a bowl, place 1 cup of chopped kimchi, 3 tbs of kimchi juice, 2 tbs chopped onion, ½ ts salt, ½ ts sugar, ½ cup flour (all purpose flour), and ¼ cup of water and mix it well with a spoon.

Heat up a 12 inch non-stick pan over medium high heat and drizzle about 2 tbs grape seed oil.

Place the mixture of kimchi pancake batter on the pan and spread it thinly and evenly with a spoon.

Cook it for 1-1 ½ minutes until the bottom gets golden brown and crispy.

Turn it over with a spatula or flip it.

Lower the heat to medium and cook for another 1½ minutes.

Turn it over one more time and cook for 30 seconds before transfering it to a serving plate.

*tip: Serve it right out of the pan or cool it down and cut it into bite size to serve.

Big Flavors Rating: 4 Stars

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.


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