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!
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.
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Notes
If you'd like to serve this kimchi pancake with a dipping sauce, combine the following ingredients: