Crispy Kimchi Pancake (Kimchijeon) Recipe

If you love bold flavors and irresistibly crunchy textures, then you’re in for a real treat with this Crispy Kimchi Pancake (Kimchijeon). This Korean classic delivers a perfect balance of spicy, tangy kimchi combined with a light, crispy exterior that practically crackles with every bite. Whether you’re a seasoned kimchi fan or new to this vibrant fermented cabbage, this recipe folds in simple pantry staples to create a savory dish that’s as fun to make as it is to enjoy. You’ll find this pancake wonderfully versatile—ideal for a quick snack, an appetizer to impress guests, or a comforting meal any time of day.

Ingredients You’ll Need

Gathering the ingredients for this Crispy Kimchi Pancake (Kimchijeon) is refreshingly straightforward. Each component plays its part in building layers of flavor, texture, and color that make the dish truly special. From the tangy punch of kimchi to the light, airy batter made bubbly with cold seltzer, these ingredients come together like old friends.

• 1 cup kimchi: The star of the show, providing spicy, fermented flavor and moisture.
• 1/4 cup kimchi brine: Adds extra tang and helps maintain the perfect pancake batter consistency.
• 1/4 medium-sized onion, sliced: Brings sweetness and crunch for balanced bites.
• 2 green onions, thinly sliced: Adds a fresh herbal note and vibrant color.
• 1/2 cup flour: The base for structure and binding the pancake.
• 1/2 cup cornstarch: Key for ensuring an ultra-crispy texture on the outside.
• 1/3 cup + 1 tbsp cold seltzer: Creates lightness and fizz in the batter, essential for crispiness.
• 1/2 tsp salt: Enhances all the savory flavors.
• 3/4 tbsp sugar: Balances the acidity and spice with a touch of sweetness.

How to Make Crispy Kimchi Pancake (Kimchijeon)

Step 1: Prepare the Dipping Sauce

Start by mixing the dipping sauce ingredients together in a small bowl so the flavors meld while you prepare the pancake. This sauce—with chili oil, soy sauce, sesame oil, rice vinegar, and sugar—is a perfect balance of spicy, salty, and tangy that complements the Kimchijeon beautifully. A sprinkle of minced green onions and sesame seeds can elevate it further with fresh aroma and crunch.

Step 2: Make the Kimchi Pancake Batter

Mince the kimchi into smaller, bite-sized pieces so they distribute evenly and every forkful is packed with flavor. Thinly slice the onions and green onions into about three-inch lengths for that perfect, tender bite. In a mixing bowl, combine the flour and cornstarch, then whisk in the cold seltzer, kimchi brine, sugar, and salt until the batter is smooth and lump-free. Add the chopped kimchi and sliced onions, stirring gently until everything is evenly coated. This batter is the foundation of your Crispy Kimchi Pancake (Kimchijeon), and its bubbles promise a delightfully crunchy outside while keeping the inside tender and flavorful.

Step 3: Fry the Kimchi Pancake

Heat a medium-sized frying pan over medium heat and pour enough neutral oil to coat the surface well—this is key to achieving that golden, crispy exterior. When the oil is hot, carefully pour in half of the batter and use a spatula with a round or curved bottom to gently spread the mixture thinly and evenly across the pan. Thinness is crucial here to get that iconic crispiness. Let it cook undisturbed for 5 to 6 minutes until the edges are crispy and the pancake is set. Flip it carefully and cook the other side for another 4 to 5 minutes until it’s cooked through and perfectly golden. Serve immediately for the best texture and flavor experience!

How to Serve Crispy Kimchi Pancake (Kimchijeon)

Garnishes

Sprinkling toasted sesame seeds over the finished pancake adds a nutty crunch and beautiful presentation. A scattering of thinly sliced green onions brightens the look and adds a fresh onion punch that pairs beautifully with the spicy kimchi flavors.

Side Dishes

Crispy Kimchi Pancake (Kimchijeon) pairs wonderfully with simple side dishes like steamed rice or a light cucumber salad, which cools and refreshes the palate. You can also serve it alongside mild tofu soup or a clear vegetable broth to balance the richness and heat of the pancake.

Creative Ways to Present

For a fun twist, cut the pancake into bite-sized squares and arrange them on a platter for easy sharing at gatherings. You can also top each piece with a dollop of sour cream or a drizzle of extra chili oil for an extra kick. Serving it as part of a Korean-style brunch spread with pickled vegetables and grilled meats makes for a delightful feast that invites everyone to dig in.

Make Ahead and Storage

Storing Leftovers

If you’re lucky to have any leftovers, store them in an airtight container in the refrigerator. The pancake’s crispy texture may soften slightly, but don’t worry, it still tastes delicious and can easily be revived with reheating.

Freezing

To freeze, place cooled pancakes in a single layer on a baking sheet and freeze until firm. Then stack them with parchment paper in between to prevent sticking and store in a freezer-safe bag or container. Crispy Kimchi Pancake (Kimchijeon) will keep well for up to one month in the freezer.

Reheating

Reheat leftover or frozen pancakes in a hot skillet with a small amount of oil over medium heat. This method restores the crispy exterior much better than the microwave and breathes life back into this delightful Korean classic.

FAQs

Can I use store-bought kimchi for this recipe?

Absolutely! Store-bought kimchi works perfectly for Crispy Kimchi Pancake (Kimchijeon) and saves time. Just make sure it’s flavorful and not too watery for the best results.

What if I don’t have cornstarch? Can I omit it?

Cornstarch is essential for crispiness, but you can substitute it with potato starch or rice flour if needed. Omitting it may result in a less crispy pancake.

Is this recipe spicy?

The heat comes mainly from the kimchi and chili oil in the dipping sauce. If you prefer milder flavors, use less chili oil or serve the sauce on the side for dipping.

Can I make this gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend that works well for frying, and ensure your soy sauce is gluten-free as well. The crispy texture should still shine through.

What’s the best oil to use for frying?

A neutral oil with a high smoke point such as vegetable, canola, or peanut oil works best. This helps the pancake fry evenly without affecting the flavor.

Final Thoughts

Once you’ve tasted this Crispy Kimchi Pancake (Kimchijeon), it’s bound to become a beloved staple in your recipe collection. The marriage of the spicy, tangy kimchi with a light and crunchy pancake is utterly addictive. Best of all, it’s quick and fun to make, perfect for casual meals or impressing friends. I can’t wait for you to try it and discover how this simple dish transforms ordinary ingredients into crispy, savory magic right in your own kitchen!

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