Korean Kimchi Pancake Recipe (Kimchijeon 김치전) (2024)

Last Updated on December 14, 2023 by Jean Choi Leave a Comment

Comforting, easy Korean Kimchi Pancake recipe made gluten-free! A simple batter makes delicious savory pancakes complete with a yummy, addicting dipping sauce. The ultimate Korean comfort food right in your home kitchen.

What is Kimchijeon?

Kimchijeon or kimchi jeon (김치전) is a Korean kimchi pancake – a crispy, crunchy, and savory dish that’s very easy to make and very popular in Korean cuisine. Also called kimchi buchimgae (김치부침개), it can be enjoyed as an appetizer, side dish, or main dish—a great way to use up well-fermented sour kimchi.

Koreans like to eat savory pancakes alongside makgeolli (Korean rice wine/rice vinegar) on a rainy day. It’s one of my personal favorite Korean comfort foods and I’m so excited to share it with you.

Why You’ll Love This Recipe

If you love Korean food, or are branching out for the first time, this simple recipe is a great place to start! Savory Kimchi Pancakes (Kimchijeon) made from a simple batter and a handful of dipping sauce ingredients for an optional, but highly recommended kick!

This kimchi pancake recipe makes a pretty mild kimchijeon (both my kids love it), but you can make it spicier by adding 1-2 tsp of gochujang to the batter. You will love this delicious, easy, and comforting recipe that beloved by Koreans everywhere!

Watch a Short Video of This Recipe

Ingredient Notes

Kimchi Pancake

• gluten-free all-purpose flour: You can use regular flour if you’re not gluten-free.
• potato starch
• baking powder
• cold water
• kimchi juice: This is the kimchi liquid or kimchi brine that the kimchi rests in as it’s stored.
• well-fermented kimchi: Kimchi is typically made with fish sauce. Look for a vegan version of kimchi if desired.
• onion
• green onions
• avocado oil

Dipping Sauce (Optional)

• tamari sauce: Use regular soy sauce if not gluten-free.
• vinegar
• water
• sesame oil
• sugar
• toasted sesame seeds
• gochugaru

Step-by-Step Instructions

1. If using, combine all ingredients for the dipping sauce in a small bowl and set aside.
2. In a large mixing bowl, stir together the dry ingredients: flour, potato starch, and baking powder.
3. In a separate bowl, stir together water and kimchi juice. Slowly add this to the flour mixture while whisking until smooth.
4. Add kimchi, onion, and green onion, and fold to combine. If the batter seems too thick, add more water – the batter should be like a thin pancake batter.
5. Add 1 tbsp of avocado oil to a large nonstick pan over medium-high heat.
6. Scoop out some of the batter on the skillet and spread it in a thin, even layer (the amount of batter will depend on the size of the pan – I was able to make 3 pancakes in a 9-inch skillet).
7. Cook pancakes for 3 minutes, until the edges are golden brown. Flip, add more oil to the sides, then tilt the pan so the oil can spread out through the bottom.
8. Press the pancake down with a spatula, then cook for another 3 minutes until crisp and brown on the bottom of the pancake.
9. Remove from the pan, then repeat with the rest of the batter.
10. Slice into bite-sized pieces and serve with the dipping sauce, if using.

Expert Tips

• Vegan Kimchi Pancakes: You can make a vegan version of this recipe by using vegan kimchi.

Serving Tips

Slice into bite-sized pieces, and serve warm with the dipping sauce or by itself.

Storage Tips

This kimchi pancake recipe is best eaten right away but leftovers can be stored in an airtight container in the fridge for up to 3-4 days.

To reheat, pan fry for 2 minutes per side over medium high heat. I personally like air fry at 400 degrees F for 3 minutes per side.

Recipe FAQs

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