Carmy - Easy Healthy-ish Recipes

  • Home
  • All Recipes
    • All Recipes
    • Airfryer
    • Breakfast
    • Drinks
    • Freezer Friendly
    • Grill
    • Instant Pot
    • Main Dishes
    • Meal Prep
    • Meatless
    • Sides
    • Under 60 Minute Meals
  • Meal Prep
  • Instant Pot Recipes
  • Main Dishes
  • Shop My Kitchen
  • About Me
    • Collaborate With Me
    • Privacy Policy
menu icon
go to homepage
  • All Recipes
  • Meal Prep
  • Breakfast
  • Main Dishes
  • Instant Pot
  • Shop My Kitchen
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • All Recipes
    • Meal Prep
    • Breakfast
    • Main Dishes
    • Instant Pot
    • Shop My Kitchen
    • Facebook
    • Instagram
    • Pinterest
  • ×
    You are here: Home / Recipes / Sides / Kimchi Pancake (Kimchijeon)

    Kimchi Pancake (Kimchijeon)

    Posted: May 25, 2022 Last Modified: May 22, 2022 by Carmy · This post may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    Jump to Recipe - Print Recipe

    These crispy and flavour-packed Kimchi Pancakes are so easy to make with a few simple ingredients. Perfect as part of a meal, appetizer, or snack, you’ll have restaurant-quality kimchijeon in a few quick steps!

    Whenever I need a quick and easy side dish, I always turn to kimchi pancakes as they go with everything. Plus, H loves his kimchi! They come together in a few simple steps and with pantry staples, making them ideal for when we haven’t planned ahead.

    A platter with kimchi pancakes and a bowl of dipping sauce.


     

    Soft and tender on the inside, but crispy on the outside, you’ll love these kimchi pancakes. While you can purchase a pre-made pancake mix for the pancakes, it only takes a few pantry staples to make the batter if you haven’t had the time to run to the store.

    These pancakes are perfect when they’re fresh off the pan, that’s when they’re at their crunchiest. This recipe makes enough batter for 4 to 5 pancakes, depending on the size of your pan, so I always eat the first one as I make the rest.

    Ingredients You’ll Need

    Ingredients needed to make kimchi pancakes.
    • flour — all-purpose flour is perfect for these kimchi pancakes.
    • potato starch — potato starch increases the crispiness of the pancakes but if you don’t have any, you can use cornstarch instead.
    • seasoning — I season the pancake batter with salt, garlic powder, and onion powder.
    • water — I recommend icy cold water or bubbly water.
    • eggs
    • kimchi and kimchi juice — I love using aged kimchi for pancakes as they are more tangy and flavourful. The juices add a ton of flavour as well. There’s always a ton of kimchi in the fridge so this is one of my recipes using kimchi.

    How to Make Kimchi Pancakes

    Kimchi pancake batter.
    Kimchi added to the batter.
    • In a large bowl, combine the flour, potato starch, salt, garlic powder, onion powder, water, eggs, and kimchi juice.
    • Add the kimchi to the batter and mix until fully coated.
    Kimchi pancake batter added to a pan.
    Kimchi pancake in a pan.
    • In a skillet over medium heat, add around 2 tablespoons of oil and allow it to heat up. Add between half a cup to one cup of the batter, depending on the size of your pan. The pancake batter should sizzle when added. Working quickly, try to spread the batter out as thinly as possible.
    • After 3 to 4 minutes, or when the bottom of the kimchi pancake turns crispy, flip the pancake. Add more oil to the edge of the pan if needed.
    • Pan fry for another 3 to 4 minutes. Flip again if desired or if your top side wasn’t as crispy as you’d like. Then transfer the kimchijeon onto a plate or a cutting board as you repeat the process with the rest of the batter.
    A square piece of kimchi pancake held by a chopstick.

    How to Make the Dipping Sauce

    Kimchi pancakes are usually served with a dipping sauce. I’ve made it so often that I usually just eyeball what I add. It’s super easy to make and you can adjust it however you like. Here’s what you’ll need if you want to make a dipping sauce. Simply stir to combine and then taste to adjust it to your liking.

    • ½ cup low sodium soy sauce
    • ¼ cup water
    • 1 tbsp mirin
    • 1 tbsp sugar, or more if you prefer it sweeter
    • 2 tbsp sesame oil
    • 1 clove garlic, minced
    • 1 tsp sesame seeds
    Close up of a piece of cut kimchi pancake.

    Recipe Tips and Notes

    • I use a large spatula to flip the pancake. You could also use tongs to flip the pancakes as the tops of the pancake should be partially cooked.
    • Be generous with the oil as it really helps make the pancakes crispy, like the ones you get at the restaurants. I have tried to make this with less oil but it doesn’t crisp up as well.
    • I like to cut mine into square pieces to make serving and dipping easier.
    • You can cut (with a knife of scissors) the kimchi into smaller pieces if you’d like. I try to cut any large pieces so it’s easier to eat.
    • You can add some green onions to the batter if you’d like.
    • Add a bit of gochugaru to the batter to make the pancakes spicier.
    A platter with kimchi pancakes and a bowl of dipping sauce.

    Kimchi Pancakes (Kimchijeon)

    These crispy and flavour-packed Kimchi Pancakes are so easy to make with a few simple ingredients. Perfect as part of a meal, appetizer, or snack, you’ll have restaurant-quality kimchijeon in a few quick steps!
    5 from 2 votes
    Print Recipe Rate this Recipe
    Prep Time: 10 minutes mins
    Cook Time: 32 minutes mins
    Total Time: 42 minutes mins
    Servings: 4 servings

    Ingredients

    • 2 cups all-purpose flour
    • 2 tbsp potato starch, or cornstarch
    • 2 tsp salt
    • 1½ tbsp garlic powder
    • 1½ tbsp onion powder
    • 2 cups icy cold water, or bubbly water
    • 2 eggs
    • 2 cups kimchi, cut
    • 2 tbsp kimchi juice

    Equipment

    • Large skillet

    Instructions

    • In a large bowl, combine the flour, potato starch, salt, garlic powder, onion powder, water, eggs, and kimchi juice.
    • Add the kimchi to the batter and mix until fully coated.
    • In a skillet over medium heat, add around 2 tablespoons of oil and allow it to heat up. Add between half a cup to one cup of the batter, depending on the size of your pan. The pancake batter should sizzle when added. Working quickly, try to spread the batter out as thinly as possible.
    • After 3 to 4 minutes, or when the bottom of the kimchi pancake turns crispy, flip the pancake. Add more oil to the edge of the pan if needed.
    • Pan fry for another 3 to 4 minutes. Flip again if desired or if your top side wasn’t as crispy as you’d like. Then transfer the kimchijeon onto a plate or a cutting board as you repeat the process with the rest of the batter.

    Notes

    If you’d like to serve this kimchi pancake with a dipping sauce, combine the following ingredients:
    • ½ cup low sodium soy sauce
    • ¼ cup water
    • 1 tbsp mirin
    • 1 tbsp sugar, or more if you prefer it sweeter
    • 2 tbsp sesame oil
    • 1 clove garlic, minced
    • 1 tsp sesame seeds
    Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

    Nutrition Per Serving

    Calories: 292kcal | Carbohydrates: 55g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1201mg | Potassium: 199mg | Fiber: 3g | Sugar: 1g | Vitamin A: 119IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 4mg
    Author: Carmy
    Course: Appetizer, Side Dish
    Cuisine: Korean
    Nutrition Disclaimer

    More Recipes To Try

    • Air Fryer Korean Fried Chicken (or my double fried Korean Fried Chicken)
    • Japchae
    • Korean Cheese Corn
    • Seasoned Spinach
    • Mayak Eggs
    • Silken Tofu Recipe
    • Kimchi Fried Rice
    • Braised Tofu
    • Korean Cream Cheese Garlic Bread
    • Sundubu Ramen

    Other places to connect with me
    @carmyshungry on Instagram
    Facebook
    Shop my Amazon faves
    Email: [email protected]

    Comments

    1. Christopher@eatz says

      August 19, 2023 at 1:17 pm

      5 stars
      Great recipe.Would do this again.

      Reply
    5 from 2 votes (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Carmy is a healthy-ish living blogger based in Ontario. Here, you can find healthy-ish recipes including meal prep recipes, Instant Pot recipes, air fryer recipes, and lightened-up family favorites! Follow along for easy, straightforward recipes for any cooking level.

    More about me →

    Popular

    • Plate and meal prep container with rice, korean chicken thighs, cucumbers, carrots, seasoned seaweed, sesame seeds, and green onions.
      Gochujang Chicken Thighs (Grilled or Stovetop)
    • Hibachi Chicken with Fried Rice
    • Crispy skin, delicious flavour, and oh so moist, this Garlic Herb Butter Roasted Chicken in a Dutch Oven is going to have you drooling!
      Garlic Herb Butter Roasted Chicken in a Dutch Oven
    • how to make instant pot poached eggs
      How To Make Instant Pot Poached Eggs

    Sign Up!

    Sign up to stay up to date with new recipes straight to your inbox!

    Footer

    ↑ back to top

    About

    • About Me
    • Privacy Policy
    • Work with Me

    Newsletter

    • Sign Up! for emails and updates plus a downloadable shopping list and recipes for one week's meal prep (lunches and snacks).

    Recipes

    • All Recipes
    • Meal Preps Recipes
    • Instant Pot Recipes

    Copyright © 2024 Carmy — Easy Healthy-ish Recipes

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.