Korean Kimchi Pancake
Quick answer
Kimchi-jeon is a Korean savory pancake made by chopping well-fermented kimchi into small pieces, mixing it into a batter of pancake flour, kimchi brine, and chili flakes...
What makes this special
- Kimchi-jeon utilizes fermented brine within the batter to mix tangy depth into every bite.
- Kimchi brine replaces water, weaving fermented tang into the batter
- 4 minutes then flip for 3 gives crisp exterior with moist center
Key ingredients
Core cooking flow
- 1 Shake off excess brine from 180 g well-fermented kimchi, then chop it into even 1 cm pieces.
- 2 In a bowl, loosen 120 g Korean pancake mix with 60 ml kimchi brine and 80 ml water.
- 3 Fold the chopped kimchi into the batter with chopsticks or a spoon, mixing only until evenly distributed.
Kimchi-jeon is a Korean savory pancake made by chopping well-fermented kimchi into small pieces, mixing it into a batter of pancake flour, kimchi brine, and chili flakes, then frying the batter in oil until both sides turn golden and crisp. Using kimchi brine instead of plain water is the central technique: the lactic acid from fermentation adds a tangy depth to the flour base that water simply cannot provide. The batter consistency varies with how wet the kimchi is, so the target is a texture that runs slowly rather than puddles, which usually requires less liquid than might seem necessary. Neutral cooking oil or perilla oil suits the flavor profile better than olive oil, preserving the characteristic savory aroma of Korean pan-fried foods. Four minutes on the first side over medium-high heat followed by three minutes after flipping produces a crust that is genuinely crisp at the surface while the inside stays moist from the kimchi's own liquid. Pressing lightly with a spatula before flipping helps confirm that the underside has set firmly enough to hold its shape. A pancake that is too thin burns before it develops flavor, and one that is too thick leaves the interior underdone. Kimchi-jeon is at its best immediately off the pan, but a brief return to a dry skillet restores most of the crispness when reheating leftovers.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Shake off excess brine from 180 g well-fermented kimchi, then chop it into even 1 cm pieces.
Keep the pieces fairly small so they mix through the batter without tearing the pancake as it spreads.
- 2Season
In a bowl, loosen 120 g Korean pancake mix with 60 ml kimchi brine and 80 ml water.
Stir in 0.5 tablespoon gochugaru and 0.5 teaspoon sugar until no dry flour pockets remain.
- 3Prep
Fold the chopped kimchi into the batter with chopsticks or a spoon, mixing only until evenly distributed.
The batter should run slowly from the spoon but not spread like water when it lands.
- 4Control
Heat the pan over medium-high heat for about 1 minute, then add 2.5 tablespoons cooking oil and spread it across the surface.
Pour in the batter thinly and evenly, tidying the edges before they set.
- 5Heat
Keep the heat at medium-high and cook the first side for 4 minutes.
Flip only when the edges look browned and dry and the top feels set enough to support with a spatula.
- 6Finish
After flipping, cook for 3 more minutes and press the center lightly to check that it feels crisp rather than soft.
Rest briefly on paper towel, then slice and serve immediately while the crust is still crisp.
After the steps
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