Crispy Kimchi Pancake (Kimchi Jeon)
Why this recipe works
- Crisp edges: A fairly thin pancake and generous pan-frying help the outside turn deeply golden while the middle stays tender.
- Tangy balance: Fermented kimchi gives the batter acidity and savoury depth, while the soy-vinegar dip keeps each bite bright.
- Fast to cook: The batter comes together quickly and cooks in one pan, making it practical for a snack, starter or light meal.
Get the most out of this recipe
Texture tips
- Keep it thin: Spread the batter into an even, shallow layer so the pancake crisps before the centre becomes heavy or doughy.
- Let it brown properly: Avoid moving the pancake too soon; a well-browned underside will release more easily and give a cleaner flip.
- Manage juicy kimchi: If the kimchi is very wet, squeeze it lightly before adding it to the batter so the pancake stays crisp rather than soft.
Ingredient notes
- Use well-fermented kimchi: Older, tangier kimchi gives kimchi jeon its characteristic depth and acidity; very fresh kimchi can taste flatter once cooked.
- Cornflour helps the crust: The cornflour lightens the batter and encourages a crisper finish than plain flour alone.
- Boost the dipping sauce: A little kimchi liquid can be stirred into the soy-vinegar sauce for extra sharpness and fermented flavour.
Common mistakes
- Cooking too gently: Too low a heat can leave the pancake oily and pale; medium-high heat helps it brown while the batter cooks through.
- Flipping too early: Wait until the edges look crisp and the underside is deeply golden before turning, otherwise the pancake may tear.
- Making it too thick: A thick pancake is harder to crisp and can become stodgy in the centre, so spread the batter evenly in the pan.
Authenticity notes
- Korean home-style pancake: Kimchi jeon is a familiar Korean savoury pancake, commonly served cut into wedges or torn into pieces for sharing.
- Serve with a sharp dip: A simple soy sauce and vinegar dip is a classic match for the rich, fried edges and tangy kimchi filling.
Equipment you'll need
Ingredients
Instructions
- Roughly chop the kimchi and thinly slice the spring onions. In a small bowl, stir together the light soy sauce, rice vinegar and caster sugar until the sugar dissolves.
- In a mixing bowl, whisk the plain flour, cornflour and fine sea salt. Whisk in the water to make a smooth, pourable batter, then fold in the kimchi and spring onions.
- Heat 2 tbsp of the vegetable oil in a large frying pan over medium-high heat. Pour in the batter and spread it into a round about 1 cm thick; cook for 4 to 6 minutes until the underside is deeply golden and the edges look crisp.
- Drizzle 1 tbsp of the vegetable oil around the edge of the pancake, then flip. Cook for 4 to 6 minutes until deeply golden, then drizzle in the remaining 1 tbsp oil and cook for 1 minute more to crisp the edges.
Recipe notes
Tips
- For the crispest result, keep the pancake fairly thin and let it cook undisturbed until the underside is properly browned before flipping.
- If your kimchi is very juicy, squeeze it lightly and add a splash of the kimchi liquid to the dipping sauce for extra punch.
Substitutions
- Replace Rice vinegar with White vinegar for a sharper dipping sauce.
- Replace Caster sugar with Honey for a rounder sweetness in the dipping sauce.
Storage
- Refrigerate up to 2 days
- Best eaten straight away. Cool leftovers, cover and refrigerate; reheat in a dry frying pan over medium heat for 2 to 4 minutes per side until hot and re-crisped.
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Recipe overview
- Servings: 3 servings
- Total time: 25min (25min active)
- Difficulty: Easy
- Cuisine: Korean
-
Allergens:
Gluten Soybeans Wheat
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