Kimchi Pancake Recipe | Crispy Korean Kimchi Jeon

Close up image of Kimchi Pancakes on a tan plate

Kimchi Pancake Recipe | Crispy Korean Kimchi Jeon

If you’re a fan of bold, savory flavors and crave a snack that’s crispy on the outside and packed with flavor on the inside, you’re going to love this Kimchi Pancake recipe.

2 from 1 vote

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Course: Side Dishes

Cuisine: Korean

Keyword: Homemade Kimchi Pancakes, Kimchi Pancake Recipe, Kimchi Pancakes

Prep Time: 10

Cook Time: 6

Total Time: 16

Servings: servings

Calories: 90kcal

Author: AshleyThompson

Ingredients

1 1/2 cups Kimchi
3/4 cup All Purpose Flour
2 tbsp Cornstarch
1 Egg
1/3 cup Cold Water
1/3 cup Kimchi Juice
2 Scallions chopped
1/2 tsp Sugar
1 tsp Sesame Oil
1 tbsp Vegetable Oil for frying

Instructions

Prepare the Batter. In a bowl, whisk together all-purpose flour, cornstarch (if using), egg, cold water, kimchi juice, and a pinch of sugar. Stir in the chopped kimchi and scallions until just combined.
Heat the Pan. Add enough oil to a skillet to coat the bottom and heat it over medium-high heat until shimmering.
Cook the Pancakes. Pour about ⅓ cup of the batter into the pan and spread it out into a thin circle. Fry for 2–3 minutes on each side or until golden brown and crispy.
Drain and Serve. Remove the pancake and place it on paper towels to drain excess oil. Repeat with the remaining batter.

Nutrition