Korean Kimchi Pork Jeon (Fermented Kimchi and Pork Crispy Pancake)
Well-fermented kimchi and pork shoulder are the backbone of this hearty Korean pancake. Kimchi brine is mixed directly into the batter, intensifying both the color and the tangy, fermented depth of flavor. A small amount of sugar balances the acidity, while green onion and onion add texture throughout. Pressing the pancake flat in a generously oiled pan over high heat produces deeply caramelized, crispy edges that contrast with the soft, savory interior.
Adjust Servings
Instructions
- 1
Squeeze kimchi lightly and chop it, then slice pork into thin strips.
- 2
Mix pancake mix, cold water, and kimchi brine until smooth, then rest for 5 minutes.
- 3
Add kimchi, pork, chopped green onion and onion, and sugar into the batter.
- 4
Heat a pan over medium-high heat with enough oil and spread the batter thinly.
- 5
Flip when edges turn golden, cook both sides until crisp, then drain briefly on paper towel.
As an Amazon Associate, we may earn from qualifying purchases.
Tips
Nutrition (per serving)
More Recipes
Korean Kimchi Jeon Cup (Kimchi Pancake Cups)
Kimchi jeon cups are small Korean pancakes made from a batter of pancake mix, water, kimchi brine, finely chopped aged kimchi, green onion, and Cheongyang chili, pan-fried in rounds and served standing upright in cups. Adding kimchi brine to the batter spreads fermented umami throughout, making the flavor more intense than standard kimchi pancakes. Generous oil and medium heat crisp the edges into a fried shell, and the Cheongyang chili adds a sharp heat on top of the kimchi's sourness. A thick batter consistency is essential so the pancakes hold their shape when stood in cups.
Korean Kimchi Pancake
Well-fermented kimchi is chopped fine and mixed into a batter of Korean pancake mix, kimchi brine, and chili flakes, then fried in oil until both sides turn golden. Adding the kimchi brine directly into the batter is the key step, as its lactic acid tang brings depth that plain water cannot. Cooking four minutes on the first side and three on the second produces a crisp exterior while the interior stays moist from the kimchi moisture.
Korean Kimchi Potato Jeon
Potatoes are grated to release their starch, then combined with chopped napa kimchi, Korean pancake mix, green onion, and Cheongyang chili to form a batter. The mixture is spread thinly in an oiled pan and fried on both sides until golden and crisp. Pouring off the potato water and keeping only the settled starch before mixing intensifies the crunch. The tangy fermentation of the kimchi plays against the potato's mild sweetness in every bite.
Korean Tuna and Kimchi Pancake
Chamchi-kimchi-jeon is a Korean pancake made from drained canned tuna and finely chopped aged kimchi mixed into a simple batter of Korean pancake flour, water, and egg. The tuna provides mild protein bulk while the fermented kimchi delivers tangy acidity and deep umami, and the minimal batter lets both flavors come through without being muted. Using well-aged kimchi intensifies the sour depth that offsets the tuna's mildness, and the egg in the batter helps the pancake hold together during flipping. The whole dish comes together in under ten minutes from pantry staples, making it one of the quickest jeon varieties for a casual meal or drinking snack.
Korean Scallion Pancake
Pa-jeon is a Korean scallion pancake made by cutting scallions into six-to-seven-centimeter lengths, laying them across an oiled pan, and pouring a batter of Korean pancake mix, water, egg, and salt over them before frying on medium heat. Placing the scallions down first and adding batter on top ensures one side of the onions sits directly against the hot pan surface, caramelizing them and drawing out their natural sweetness. Batter consistency is the critical variable-too thick and the pancake becomes bread-like with too little scallion presence, too thin and the edges never crisp. Adding an extra drizzle of oil around the edges midway through cooking fries the rim almost like a fritter, creating a sharp textural contrast against the soft scallion center when dipped in soy dipping sauce.
Korean Chive Kimchi Jeon (Spicy Fermented Kimchi Pancake)
Buchu-kimchi-jeon is a Korean pancake combining well-fermented aged kimchi and garlic chives in a batter made with cold water and a splash of kimchi brine. The brine does double duty: it tints the batter red and infuses it with the deep, tangy umami that only long-fermented kimchi produces. Cold water is essential here because it limits gluten development, resulting in a shatteringly crisp exterior rather than a chewy one. Thinly sliced hot green chili adds a sharper heat on top of the kimchi's sour spiciness, and the pancake must be cooked on a well-preheated pan over medium-high heat until the edges darken to a deep golden brown.