Kimchi Pancake (Kimchi Jeon)
Crispy, golden Korean pancake loaded with tangy kimchi and scallions. A beloved appetizer that's savory, spicy, and utterly addictive.
- Total time
- 20 min
- Servings
- 2
- Calories
- 320
- Protein
- 7g
Ingredients
- 1.5 cup kimchi, chopped
- ¾ cup all-purpose flour
- ½ cup water
- 1 large egg
- 2 tbsp scallions, chopped
- 2 tbsp kimchi juice (from jar)
- 3 tbsp vegetable oil
- ¼ tsp salt
- ½ tsp sesame seeds
Instructions
- 1
In a medium mixing bowl, whisk together flour, water, egg, and kimchi juice until you have a smooth, slightly thick batter—similar to pancake batter but thinner. Season with salt and stir gently until just combined.
- 2
Fold in the chopped kimchi and scallions until evenly distributed throughout the batter. Reserve any extra kimchi pieces to press into the pancake while cooking for extra flavor and texture.
- 3
Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute. Pour the batter into the center and spread gently into a thin, even circle about 6-8 inches wide using a spatula.
- 4
Cook undisturbed for 4-5 minutes until the underside is deeply golden brown and crispy. Press gently with the spatula occasionally to ensure even browning and crispiness.
- 5
Carefully flip the pancake and cook the other side for 3-4 minutes until golden and crispy. Transfer to a cutting board and sprinkle sesame seeds over the top while still warm.
- 6
Cut the pancake into bite-sized squares or triangles and serve immediately with a small bowl of soy sauce mixed with a touch of rice vinegar for dipping, if desired.
Tools you’ll need
- Medium mixing bowl
- Large skillet
- Spatula
- Whisk
- Cutting board
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