Kimchi Jeon (Kimchi and Spring Onion Pancake)
Why this recipe works
- Crisp edges, tender centre: A thin batter and hot pan help the pancake brown quickly, giving crisp edges without drying out the middle.
- Built-in savoury depth: Kimchi and its juice season the batter with tangy, fermented umami, so the pancake tastes full even with a short ingredient list.
- Fast to cook: The batter comes together quickly and each pancake cooks in minutes, making it practical for a snack or easy appetiser.
Get the most out of this recipe
Texture tips
- For crispier jeon: Keep the batter loose and spread it thinly as soon as it hits the pan, so more surface area can brown.
- Let the first side set: Wait until the edges look lacy and the centre feels firm before flipping; this helps the pancake release cleanly.
Ingredient notes
- Use flavourful kimchi: Well-fermented kimchi gives the pancake its best tangy, savoury character; very fresh kimchi will taste milder.
- Save the kimchi juice: Squeezing the kimchi first lets you use the juice to season the batter without making the chopped kimchi too wet.
Adjust the heat
- For less heat: Use a milder kimchi and reduce or omit the gochugaru in the dipping sauce.
- For more heat: Choose a spicier kimchi or add a little extra gochugaru to the sauce just before serving.
Make-ahead tips
- Store pancakes and sauce separately: Refrigerate cooled pancakes and dipping sauce in separate sealed containers to help preserve the pancake texture.
- Re-crisp in a pan: Warm leftover pancakes in a dry frying pan over medium heat until hot and crisp again, rather than microwaving.
Equipment you'll need
Ingredients
Instructions
- Squeeze the kimchi over a bowl to collect the juices, then roughly chop the kimchi. Thinly slice the spring onions.
- In a mixing bowl, whisk together the plain flour, potato starch and fine sea salt. Whisk in the cold water and 3 tbsp of the reserved kimchi juice to make a thin batter, then stir in the chopped kimchi and spring onions.
- Heat 2 tbsp vegetable oil in a large frying pan over medium-high heat. Pour in half the batter and spread it into a thin round; cook for 3 to 4 minutes until the underside is deeply golden and crisp at the edges.
- Flip the pancake and cook for 2 to 3 minutes until browned and crisp, adding a little more vegetable oil around the edges if it looks dry. Slide onto a board and repeat with the remaining batter and remaining vegetable oil.
- Stir together the soy sauce, rice vinegar, sesame oil and Korean chili flakes gochugaru for the dipping sauce. Cut the pancakes into wedges and serve straight away with the sauce.
Recipe notes
Tips
- For the crispest jeon, keep the batter thin and spread it quickly into a wide, even layer as soon as it hits the pan.
- Let the first side cook until the edges look lacy and the centre feels set before flipping; it will release more cleanly.
- If serving to anyone vulnerable to foodborne illness, make sure the pancake is cooked through and piping hot in the centre.
Substitutions
- Replace Potato starch with cornflour for a similar light, crisp texture.
- Replace Rice vinegar with distilled white vinegar for a sharper dipping sauce.
- Replace Vegetable oil with canola oil for a neutral frying oil.
Storage
- Refrigerate up to 2 days
- Cool completely, then refrigerate the pancakes and dipping sauce separately in sealed containers. Reheat pancakes in a dry frying pan over medium heat for 2 to 3 minutes per side until hot and crisp; the sauce is best stirred and served cold.
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Recipe overview
- Servings: 3 servings
- Total time: 30min (25min active)
- Difficulty: Easy
- Cuisine: Korean
-
Allergens:
Gluten Sesame Soybeans Wheat
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