Kimchi Pancake or Kimchi Jeon is an easy and simple recipe that uses old and fully fermented or too sour kimchi.
Kimchi Pancake (김치전 Kimchi Jeon) evokes a special memory or feeling for many Koreans, especially for those who grew up or currently live in the countryside (시골 shigol). For Koreans, rainy days, Kimchi pancake (kimchi jeon) and makgeolli go together like hot chocolate goes together with chilly wintery days for Americans.
When it rains, Koreans often say –
“OH! On a rainy day like this… I am getting a craving for some Kimchi pancake and makgeolli!!”
Long time ago when Koreans lived in Hanok (many Koreans in the country side still do), the perfect spot to enjoy kimchi pancake and makgeolli was sitting outside, on the wooden covered porch area called Teonmaru (툇마루). Here’s a picture of a Teonmaru in one of the old Korean traditional homes (hanok) at Jeju Folk Village.
Now that I am seeing the whole world through a different “foodie” lens, I am just realizing how important this special area called Teonmaru was — especially for Korean food. In the days with no refrigeration, drying foods (fish, vegetables, fruits)
often happened here, in addition to this area being the area where you greet people. Because Korea gets rain throughout the year and because you often want to avoid direct sun, this covered porch area was the perfect place with excellent air circulation while being protected from rain and snow. And when you hang it down from the extended roof, there’s less chance of any animal eating it. This is where one would be drying persimmons for example, in late fall/winter to make Gotgam (곶감). See my Sujeonggwa recipe to see one way to enjoy Gotgam.
BTW, Teonmaru is also an awesome place to take naps and to cool down on hot summer nights by just laying on the bare wooden floor, raised above the ground.
About Kimchi Pancake Recipe
As I researched about Kimchi pancake, I found most recipes add an egg and also squid. I don’t ever remember having squid in my kimchi pancake growing up but must be a fancy variation. My kimchi jeon recipe is without egg or squid. I’m sure squid will add a good chewy texture and flavor to it so you are welcome to try adding it. As for the egg, I just don’t find adding egg to many jeon batters really necessary so I don’t have it in my recipe.
Can I use pre-packaged jeon powder mix for Kimchi Jeon?
Yes, you certainly can. If you are going to do that, just use about 1/2 of the kimchi amount + about equal amount water or according to package directions. So if you are using 1 cup kimchi, add about 1/2 cup of jeon powder mix and 1/2 cup liquid (including kimchi juice).
My Kimchi is too sour, can I still use it to make Kimchi Jeon?
Yes, you can. Most of the time you can balance the sourness of the kimchi by adding some extra sugar. If it’s WAY too sour or too old (months old), then try rinsing the seasoning off and then re-seasoning it before using it or just use as is and make a non-spicy version.
Kimchi Pancake Recipe (Kimchi Jeon or Kimchi Buchimgae)
Makes: 3 pancakes (6 inch) Cooking Time: 20 min Difficulty: Easy
Ingredients
- 1 cup cabbage kimchi, chopped
- 1/2 small yellow onion, sliced
- 1/2 cup flour
- 1/2 cup water
- 2 Tbs kimchi liquid
- 1 tsp gochujang
- 1 Tbs cornstarch
- 1/2 tsp sugar (up to 1 tsp)
- 1/8 tsp garlic powder
- 2-3 green onions (optional)
- vegetable oil for frying
- Measure 1 cup of kimchi after draining away any liquid. Loosely chop kimchi into thin strips about 3/8 in (1 cm) wide.
- Cut onions into thin slices. Cut green onions.
- In a bowl, add kimchi, onions and green onions.
Kimchi Pancake Jeon ingredients mixed - Add gochujang, sugar and garlic powder and mix.
- Add flour and cornstarch.
Kimchi Pancake Flour added for batter - Add water and kimchi liquid.
- Mix until everything is well blended. Should be like a loose pancake batter consistency.
Kimchi Pancake Jeon Buchimgae Batter - Heat a non-stick or iron skillet on medium high heat to start. Swirl in good amount of vegetable oil (about 1 1/2 Tbs for 12 in pan). When pan is heated (oil swirls around like water), pour a ladle full of kimchi pancake onto the pan. Here, you can either make one large pancake (about 6 inch) in the center of the pan or make several smaller 3 inch pancakes. The smaller ones are easier to turn over.
Kimchi Pancakes frying in cast iron pan - After about 2-3 min, when the edges are starting to brown (like above) and the thinner parts are beginning to get cooked, turn it over.
Kimchi Pancake Jeon frying in oil - Press the turned over pancake with your turner or spatula until everything feels even. This is an important tip for making great crispy Korean pancakes or buchimgae, by pressing them you are making sure everything is smooth and cooks evenly.
Pressing kimchi pancake buchiimgae with turner It is OK if it’s not fully brown yet. You can turn it over again to brown. Unlike steaks or a pancake, you won’t ruin it by flipping over too many times.
- Serve warm!
Kimchi Pancakes freshly made Kimchi Pancake (Kimchi Jeon)
Kimchi Pancake or Kimchi Jeon is an easy and simple recipe that uses old and fully fermented or too sour kimchi. It is great as a side dish but also is great as snack with makgeolli.Prep: 10 minutesCook: 10 minutesTotal Time: 20 minutesserves: 3 pancakesIngredients
- 1 cup cabbage kimchi (chopped)
- 1/2 small yellow onion (sliced)
- 1/2 cup flour
- 1/2 cup water
- 2 Tbsp kimchi liquid
- 1 tsp gochujang
- 1 Tbsp cornstarch
- 1/2 tsp sugar (up to 1 tsp)
- 1/8 tsp garlic powder
- 2-3 green onions (optional)
- vegetable oil for frying
Instructions
- Measure 1 cup of kimchi after draining away any liquid. Loosely chop kimchi into thin strips about 3/8 in (1 cm) wide.
- Cut onions into thin slices. Cut green onions.
- In a bowl, add kimchi, onions and green onions.
- Add gochujang, sugar and garlic powder and mix.
- Add flour, cornstarch, water and kimchi liquid.
- Mix until everything is well blended. Should be like a loose pancake batter consistency.
- Heat a non-stick or iron skillet on medium high heat to start. Swirl in good amount of vegetable oil (about 1 1/2 Tbs for 12 in pan). When pan is heated (oil swirls around like water), pour a ladle full of kimchi pancake onto the pan. Here, you can either make one large pancake (about 6 inch) in the center of the pan or make several smaller 3 inch pancakes. The smaller ones are easier to turn over.
- After about 2-3 min, when the edges are starting to brown and the thinner parts are beginning to get cooked, turn it over. PRESS pancake with turner to even things out. It is OK if it's not fully brown yet. You can turn it over again to brown. Unlike steaks or a pancake, you won't ruin it by flipping over too many times.
- Serve warm!
Tips & Notes:
For less spicy version, rinse kimchi in water, remove excess liquid and cook the same way but omit gochujang. You may want to add a little bit of salt or little soy sauce in the batter. No extra dipping sauce is needed since this is quite salty by itself.Nutrition Information:
Calories: 100kcal (5%)| Carbohydrates: 21g (7%)| Protein: 2g (4%)| Sodium: 5mg| Potassium: 71mg (2%)| Fiber: 1g (4%)| Sugar: 1g (1%)| Vitamin A: 80IU (2%)| Vitamin C: 2.9mg (4%)| Calcium: 10mg (1%)| Iron: 1.1mg (6%)Tips and Variations
- Store leftover uncooked batter in the fridge – it should be fine for 2-3 days. Just stir again before frying.
- Store leftover cooked pancakes in the fridge and reheat in a little bit of oil. Cooked pancakes should last longer in the fridge.
- As I mentioned above, you can use store-bought pancake mix (buchimgae garu 부침개 가루) instead of my flour + cornstarch mix. Follow package directions for the batter.
Kimchi Jeon Pancakes with Makgeolli
How to make Kimchi Pancake Video
ENJOY!!
XOXO ❤
JinJoo
This is so good!!
Easy and delicious. Made a nice side with fried rice. Thanks for the recipe.
Thank you so much for the kind feedback and 5 stars!~ Glad you enjoyed it with fried rice – sounds yummy!
My mom’s life best friend she met when my dad was stationed in Thailand in the ‘70’s. She would make kimchi pancakes, but she made a sauce to dip them in. It had soy sauce in it i know and something vinegary and a little sweet, with sesame seeds. Any idea what it was? I’d love to make it with the pancakes
Of course, you can make the dipping sauce from my recipes here -https://kimchimari.com/korean-sauce-3-recipes-dipping/. I think you want to try the #1 sauce with some added sugar and sesame seeds. Thank you and cheers!!
May I know what type of flour to use? I tried cake flour but the result is not ideal. Thanks
Sorry for the late response – somehow missed this comment. You can use just regular all purpose flour. Cake flour doesn’t have much gluten so it will come out differently. Thank you.
Can I also use rice flour for a completely gluten-free version?
You can try it but it will come out a little gummy. Use gf flour for best results. Good luck!
What type of flour did you use? Tried once with cake flour but the result is not good
I use regular all-purpose flour. You may need to adjust the amount of flour a little bit since kimchi will contain juices that may be give varying batter consistency. Can you watch my video and try to match the same consistency you see there? Good luck!