Korean Kimchi Ramen Pancake
Quick answer
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...
What makes this special
- 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.
- Two-minute parboil keeps noodles springy when pan-fried
- Wavy noodle texture creates uneven surface for extra crunch
Key ingredients
Core cooking flow
- 1 Boil the ramen noodles for only 2 minutes, just until the center still feels slightly firm.
- 2 If the 120 g well-fermented kimchi is very wet, squeeze it lightly so it wil...
- 3 In a bowl, combine 70 g Korean pancake mix, 1 egg, 120 ml water, and 4 g red chili flakes.
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. 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.
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
Recipes That Go Well With This
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Kimchi cheese gamja jeon cups start with julienned raw potato and chopped kimchi mixed into a batter of Korean pancake mix and egg, pressed into cup shapes directly in the pan, then filled with shredded mozzarella and sliced green onion before a lid traps the steam that melts the cheese. The starch naturally present in the potato acts as a binder, holding each cup together as it fries, while the contact surface builds a golden, crispy crust. As the lid seals in heat, the cheese softens and merges with the spicy kimchi, and the potato contributes a gentle, almost sweet starchiness that balances the heat. Wringing excess moisture from the kimchi before mixing is the single most important step: leftover liquid loosens the batter and causes the cups to collapse before the crust sets. The compact shape makes them easy to pick up, so they work equally well as a lunchbox side or a party finger food.
Korean Kimchi Jeon Cup (Kimchi Pancake Cups)
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Tteok-ramyeon is a Korean shortcut dish that adds chewy rice cakes to a pot of instant ramen. The rice cakes absorb the spicy broth as they cook, intensifying the seasoning while providing a bouncy texture that instant noodles alone lack. An egg or a slice of cheese is often cracked in near the end for added richness. The entire dish is ready in about 13 minutes with no knife skills required - just boiling water and timing. It is one of the most common late-night snacks in Korea. Adding seasoning in stages makes it easier to adjust saltiness, sweetness, and heat without covering the base ingredients.
Korean Kimchi Pancake
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