Crispy Kimchi Jeon Recipe (김치전, Korean Kimchi Pancake)

 In Korea, when it starts to rain, people suddenly crave jeon. The sound of batter sizzling in a hot pan is a little like the sound of rain itself, and a plate of crispy kimchi pancake next to a bowl of makgeolli (Korean rice wine) is a classic rainy-day pairing. 

My first homemade kimchi jeon was a disappointment. The batter was too thick, so the edges were crisp but the middle stayed doughy. 

The fix turned out to be simple: a thinner batter and a little patience in the pan.

Crisp red-orange Korean kimchi pancake cut into wedges on a cream plate beside a soy dipping sauce.

Serve kimchi jeon hot while the edges are still crisp.

So, What Is Kimchi Jeon?

Kimchi jeon (김치전) is a Korean savory pancake made from chopped kimchi mixed into a simple flour batter and pan-fried until golden and crisp at the edges. 

It's tangy, a little spicy, and chewy in the middle. 

It's a great way to use up kimchi that has become very sour, which actually makes the best pancakes. You'll find it as a snack, a side dish, or a simple meal.

What You'll Need (Makes 2 Large Pancakes)

  • 1 cup sour kimchi, chopped
  • 2 tbsp kimchi juice from the jar
  • 1 cup all-purpose flour
  • 2 tbsp potato starch (or cornstarch), for extra crispiness
  • 3/4 cup cold water to start, plus a little more as needed
  • 1/2 tsp sugar
  • 2 green onions, sliced
  • Neutral oil, for pan-frying (about 2 tbsp per pancake, plus a little more as needed)

For the dipping sauce:

  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1/2 tsp chili flakes
  • 1/2 tsp sesame seeds
Chopped kimchi, kimchi juice, flour, starch, sugar, green onion, water, oil, and dipping sauce ingredients on a wooden table.

Sour kimchi and a simple flour-and-starch batter are the base of this pancake.

Vegetarian/vegan note:

The batter contains no egg or dairy, but the pancake is vegetarian or vegan only if the kimchi is too. 

Check the ingredients for fish sauce, salted shrimp, or other seafood-based seasonings and choose a suitable kimchi.

Let's Cook

1. Mix the dipping sauce.

Stir the soy sauce, rice vinegar, chili flakes, and sesame seeds together in a small bowl and set aside.

2. Make the batter.

In a bowl, whisk the flour, potato starch, sugar, and cold water just until combined, with no dry pockets of flour. A few small lumps are fine; avoid overmixing. 

The mixture should be loose and pourable rather than a thick dough.

3. Add the kimchi.

Stir in the chopped kimchi, kimchi juice, and green onion until everything is evenly coated. 

Kimchi moisture varies, so add cold water a tablespoon at a time if needed to make the mixture spread easily into a thin layer.

A wooden spoon mixing chopped kimchi and green onion into orange-red pancake batter in a ceramic bowl.

Add water as needed so the kimchi batter spreads easily into a thin layer.

4. Heat the pan.

Warm a generous amount of oil, about 2 tablespoons, in a nonstick pan over medium heat. Don't skimp on the oil. It's what makes the edges crisp.

5. Pour and spread.

Pour in half the batter and spread it into a thin, even circle about 8 inches (20 cm) across, pressing the kimchi down so it lies flat.

6. Cook and flip.

Cook for 3–4 minutes, until the bottom is golden and the edges are lifting. 

Flip carefully, add a little more oil around the edges, and cook the other side for another 3–4 minutes, pressing gently with your spatula. 

These times are approximate: cook until both sides are crisp and the center is fully set, with no wet or floury batter. 

Lower the heat if it browns before the middle cooks.

A spatula lifting the edge of a thin kimchi pancake to check its browned underside in a nonstick pan.

Check the underside before flipping and cook until the center is fully set.

7. Serve hot.

Slide onto a plate, cut into squares or wedges, and serve right away with the dipping sauce. 

Add fresh oil as needed and repeat with the remaining batter for the second pancake.

A Few Tips

  • Use sour, well-fermented kimchi. Fresh kimchi works, but sour kimchi gives much better flavor.

  • Keep the batter thin. Thick batter is what gave me that doughy middle on my first try.

  • Use cold water. It helps the pancake turn out crisp rather than heavy.

  • Don't flip too early. If the bottom isn't set, it will tear. When the edges look dry and golden, it's ready.

  • Make smaller pancakes if the big ones are hard to flip. They crisp up even more.

Quick FAQ

Can I add other ingredients?

Yes. Thinly sliced onion, zucchini, fully cooked pork belly, or drained canned tuna can work well. 

Use only a small amount and keep the pieces small so the pancake stays thin and holds together. 

Meat or fish additions make it unsuitable for vegetarians or vegans.

What's the difference between kimchi jeon and pajeon?

Pajeon is a green onion pancake, usually milder and often made with seafood. 

Kimchi jeon is tangier, spicier, and built around fermented kimchi.

Leftovers

Best eaten fresh, while it is still crisp. Refrigerate leftovers in a shallow, covered container within 2 hours (within 1 hour above 90°F / 32°C). Keep the fridge at 40°F (4°C) or below and use within 2 days. 

Reheat in a pan or air fryer until the center reaches 165°F (74°C), watching the edges so they do not scorch.

 A little crispness will return, though it will not be quite like a freshly fried pancake.


Images are AI-generated illustrations. Food-safety guidance: USDA leftover safety.

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