Kimchi Pancake (Kimchijeon)

These crispy Korean pancakes combine kimchi with a simple batter for a savory appetizer. The key is using cold water and kimchi juice for the perfect texture.

My love affair with Kimchi Pancakes started in my tiny apartment kitchen when I was craving something different for dinner. These crispy savory pancakes have become my go-to comfort food combining the zippy tang of kimchi with the most satisfying crunch. Every time I make them the smell reminds me of busy Korean street food markets. They’re incredibly simple to make but pack so much flavor you’ll wonder why you haven’t been making them forever.

What Makes These Pancakes Amazing

There’s something magical about how these pancakes come together. That perfect crispy outside gives way to a tender middle while the kimchi adds this incredible depth of flavor. I love how versatile they are perfect for a quick lunch or when friends drop by unexpectedly. Plus they’re naturally vegan if you use vegan kimchi and they’re loaded with good-for-you probiotics. Talk about a win-win!

Let’s Gather Our Ingredients

- All-purpose flour: This is our foundation for perfect pancakes. I’ve tried fancy flours but regular all-purpose works best.

- Cornstarch: My secret weapon for getting that irresistible crunch.
- Baking powder: Just a touch keeps them light not dense.
- Kimchi: The star of the show! Use the tangiest kimchi you can find.

Kimchi juice: Don’t throw this gold away it adds so much flavor.
Green onions: These add the perfect fresh bite and pretty color.

Time to Cook

Prep Your Ingredients: First I chop my kimchi into bite-sized pieces you want them small enough to distribute evenly through the pancake. Those green onions get sliced into little matchsticks they add such lovely color and crunch.
Making the Batter: Here’s my favorite trick use ice-cold water when mixing your batter it makes the pancakes extra crispy. Fold everything together gently you want the batter loose enough to spread but not too runny.
The Perfect Flip: Let those pancakes get really golden before you flip them. I wait until I see little bubbles around the edges that’s how I know they’re ready. And don’t be shy with the oil it helps create that amazing crispy edge.
Ready to Serve: Cut them into triangles while they’re still hot and watch that steam escape. I always serve them right away when they’re at their crispiest.