Korean Kimchi Ramen Pancake
Quick answer
- Total time
- 22 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Kimchi ramyeon jeon is a Korean pan-fried pancake made with slightly undercooked ramen noodles mixed into a batter of pancake mix, chopped fermented kimchi, green onion, and red chili flakes.
Read more
The noodles are boiled for only two minutes, leaving them firm enough to hold their structure in the pan; fully cooked noodles turn soft and collapse into the batter, losing all chew. The residual heat from pan-frying finishes the cooking while the noodles stay springy. Kimchi brings its fermented sourness and the chili flakes add heat, both layering over the mild, savory flavor of the batter. Spreading the mixture thin before frying allows the edges to crisp all the way through. The wavy, coiled shape of ramen strands creates an uneven surface on the pancake, producing irregular pockets and ridges that fry up especially crunchy. It is a popular late-night snack or a practical way to use leftover ramen blocks.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Boil the ramen noodles for only 2 minutes, just until the center still feels slightly firm.
Rinse them under cold water to stop cooking, remove surface starch, and drain very well so the batter does not loosen.
- 2Prep
If the 120 g well-fermented kimchi is very wet, squeeze it lightly so it will not water down the mixture, then chop it finely.
Slice the 20 g green onion thinly so it catches between the noodle strands.
- 3Prep
In a bowl, combine 70 g Korean pancake mix, 1 egg, 120 ml water, and 4 g red chili flakes.
Mix only until no dry powder remains, keeping the batter thick enough to cling to noodles.
- 4Heat
Add the drained noodles, chopped kimchi, and green onion to the batter.
Loosen the noodles as you mix so they are coated evenly; if they stay clumped, the pancake will cook thick and soft in the pan.
- 5Control
Heat 2 tablespoons cooking oil in a pan over medium heat.
When a bit of batter sizzles at the edge right away, add the mixture, spread it thinly, and press lightly so the ramen ridges contact the oil.
- 6Heat
Cook the first side for 4-5 minutes, until the edges turn brown and crisp enough to lift cleanly.
Flip carefully, then cook the other side for 4-5 minutes so the center sets while the noodles stay springy.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Mixing parboiled ramen noodles into a kimchi pancake batter before pan-frying results in a crisp texture that retains the structural shape of the individual noodles.
- Finish cue
- Loosen the noodles as you mix so they are coated evenly; if they stay clumped, the pancake will cook thick and soft in the pan.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
22min, 8 ingredients
Category median
30min, 8 ingredients
Based on 80 recipes
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