Jump to Recipe Print RecipeIn a bustling Korean market, the air is filled with sizzling sounds and mouthwatering aromas that beckon you closer. The star of the show? Crispy Kimchi Pancakes, or Kimchijeon, a versatile dish that captures the essence of Korean comfort food. This quick and flavorful recipe allows you to whip up golden-brown pancakes in just 35 minutes, perfect as an appetizer, main course, or snack. With the tangy kick of fermented kimchi mingling with fresh green onions, each bite delivers a delightful crunch that feels like a hug for your taste buds. Plus, it’s an excellent way to sneak in some veggies while still satisfying your cravings. Ready to impress your family with this scrumptious treat? Let’s dive into the world of crispy kimchi goodness! Why is Crispy Kimchi Pancake a Must-Try? Crunchy Perfection: Each bite of these crispy kimchi pancakes guarantees a satisfying crunch that will have you coming back for more. Versatile Delight: Whether you serve them as an appetizer, side dish, or snack, their bold flavor shines in any setting! Quick and Easy: Ready in just 35 minutes, this recipe is perfect for busy evenings or spontaneous gatherings. Healthy Indulgence: Packed with nutritious ingredients, you can enjoy this dish guilt-free while sneaking in some veggies. Plus, for those seeking a gluten-free option, simply substitute the flour with a gluten-free blend! Savory & Tangy: The combination of tangy kimchi and fresh green onions creates a flavor explosion that delights the palate with every bite. And if you love unique flavors, pair these pancakes with a dipping sauce inspired by my Baked Asparagus Fries for an unforgettable meal! Get ready to wow your taste buds with this crispy, delicious delight! Crispy Kimchi Pancake Ingredients For the Pancake Batter Kimchi – Adds tanginess and flavor; use well-fermented kimchi for best results. Kimchi Brine – Contributes moisture and enhances the kimchi flavor in the batter. Onion – Adds sweetness and depth; yellow or white onions work well. Green Onions – Offers freshness and a mild onion flavor; slice them thinly for even distribution. Flour – Provides structure to the pancake; substitute with gluten-free flour for a gluten-free option. Cornstarch – Ensures crispiness and lightness; you can substitute with additional flour if needed. Cold Seltzer Water – Key for achieving a crispy texture; ice-cold water works as an alternative. Salt – Enhances the overall flavor of the pancake. Sugar – Balances the acidity of the kimchi; adjust based on the tartness of your kimchi. For the Dipping Sauce Chili Oil – Adds a spicy kick to the dipping sauce. Light Soy Sauce – Provides umami flavor and saltiness; use tamari for a gluten-free version. Sesame Oil – Adds a nutty aroma and richness to the sauce. Rice Vinegar – Delivers acidity and brightness to complement the pancakes. Optional Garnish – Green Onions & Sesame Seeds – For a lovely finish, adding color and flavor to your dish. Dive into the world of crispy kimchi pancakes that will wow your taste buds with every delightful bite! Step‑by‑Step Instructions for Crispy Kimchi Pancake (Kimchijeon) Step 1: Prepare the Dipping Sauce In a small bowl, combine 2 tablespoons of chili oil, 3 tablespoons of light soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of rice vinegar, and 1 teaspoon of sugar. Whisk until the sugar dissolves completely, creating a smooth dipping sauce. Set aside to allow the flavors to meld while you prepare the crispy kimchi pancake batter. Step 2: Make the Pancake Batter Finely mince 1 cup of well-fermented kimchi, and thinly slice 1 small onion and 2 green onions. In a mixing bowl, whisk together 1 cup of flour, ¼ cup of cornstarch, and a pinch of salt. Gradually add ¾ cup of cold seltzer water and 2 tablespoons of kimchi brine, stirring until smooth. Finally, fold in the kimchi and onions until everything is well coated. Step 3: Heat the Pan Place a non-stick frying pan over medium heat and add 2-3 tablespoons of vegetable oil. Allow the oil to heat for about 2 minutes until it shimmers, indicating it’s ready for frying. Ensure the bottom of the pan is evenly coated with oil to achieve a crispy, golden crust on your kimchi pancake. Step 4: Fry the Pancake Once the oil is hot, pour half of the batter into the pan, gently spreading it into a thin, even layer. Cook for about 5-6 minutes, or until the edges become crispy and the underside is deep golden brown. Resist the temptation to flip too soon; wait until you see a firm base forming. Step 5: Flip and Cook the Other Side Using a spatula, carefully flip the pancake and allow it to cook for an additional 4-5 minutes. Keep an eye on the color; it should turn golden brown and crispy. If the pancake breaks during flipping, don’t worry—just press it back together and let it cook longer until the edges are crisp. Step 6: Serve and Enjoy Once both sides are perfectly crispy and golden, transfer the pancake onto a cutting board. Use a sharp knife or pizza cutter to slice it into wedges. Serve the crispy kimchi pancake hot with the prepared dipping sauce, and if desired, garnish with extra green onions and sesame seeds for that beautiful finishing touch! Crispy Kimchi Pancake Variations Feel free to get creative with these variations and make the crispy kimchi pancake uniquely yours! Veggie Boost: Add shredded carrots or zucchini for a delightful twist in flavor and texture. These vegetables bring extra moisture and sweetness that complement the kimchi beautifully. Protein-Packed: Stir in cooked shrimp or tofu into the batter for a heartier pancake. It’ll turn your crispy treat into a complete meal, making it satisfying for any time of day. Gluten-Free: Substitute flour with a gluten-free blend to cater to dietary needs, allowing everyone to indulge in this scrumptious dish without compromise. Spicy Kick: Throw in some finely chopped jalapeños for an extra heat level that elevates the taste and pairs excellently with the cool dipping sauce. Herb Infusion: Mix in fresh herbs like cilantro or parsley for a splash of freshness. The herbs elevate the flavor profile while ensuring every bite is vibrant and delicious. Dipping Sauce Variations: Experiment with your dipping sauce by adding lime juice or cilantro to the mix. A bright twist like this can turn a familiar flavor into something extraordinary! Savory Cheese: Grate some cheese like cheddar into the batter for a rich, creamy finish. Melty cheese enhances every crunchy morsel and brings comforting familiarity to your meal! Baked Option: For a lighter take, consider baking the pancakes at 400°F (200°C) on a greased baking sheet for about 15-20 minutes, flipping halfway through. This retains crunchiness while reducing oil usage. If you’re ever unsure what side to serve with these delightful pancakes, consider pairing them with some tangy pickled vegetables or my delicious Peach Cobbler Buttery for a lovely contrast of flavors. Make Ahead Options These Crispy Kimchi Pancakes (Kimchijeon) are a fantastic choice for meal prep, saving you time on busy weeknights! You can prepare the pancake batter up to 24 hours in advance by mixing together the flour, cornstarch, and seasonings, and then adding cold seltzer water and the kimchi just before frying. Store the batter in an airtight container in the refrigerator to maintain its freshness. Additionally, you can also mince the kimchi and prepare the dipping sauce a day ahead. When you’re ready to serve, simply heat the oil in the pan, fry the pancakes for about 10 minutes until crispy, and enjoy restaurant-quality results at home with minimal effort! Storage Tips for Crispy Kimchi Pancake Fridge: Store any leftover crispy kimchi pancake in an airtight container for up to 2 days. This keeps them fresh while maintaining their delicious flavors. Freezer: If you want to save some for later, freeze the pancakes flat in a single layer on a baking sheet for about 1 hour, then transfer to a freezer bag. They can last up to 1 month. Reheating: Reheat pancakes in a skillet over medium heat with a little oil for a few minutes on each side. This restores their crispy texture, making them just as delightful as when you first made them! Serving Tip: Enjoy reheated pancakes with the dipping sauce for a quick and satisfying snack that captures the essence of your original crispy kimchi pancake! Expert Tips for Crispy Kimchi Pancake Crispiness Secret: Use cold seltzer water: It’s the key to achieving the perfect crispy texture in your kimchi pancake. Sugar Balance: Adjust sugar levels: If you’re using fresh kimchi, reduce sugar to avoid overly sweet pancakes and let the tangy flavor shine. Flipping Made Easy: Use two spatulas: This helps if you’re a beginner or the pancake seems fragile while flipping. Resting Time: Let the batter rest: Allowing it to sit for 10-15 minutes can enhance the texture, making the crispy kimchi pancake even more delightful. Oil Amount: Don’t skimp on oil: A well-coated pan is essential for a properly crisp golden crust. But you can adjust for a healthier version! Cooking Temperature: Keep medium heat: Too high and the pancake may burn, while too low will result in sogginess—aim for that sweet spot! What to Serve with Crispy Kimchi Pancake (Kimchijeon) Elevate your meal experience with delightful pairings that complement the crispy, savory goodness of these pancakes. Fresh Salad: A light, tangy salad with citrus vinaigrette refreshes the palate and balances the richness of the pancakes. Pickled Vegetables: Tangy and crunchy pickles enhance the flavor profile, making each bite burst with delicious contrasts. Enjoying these pancakes with pickles creates a flavorful dance on your taste buds, uniting spicy, salty, and sweet in each mouthful. It’s the perfect combination to embrace every element of this dish. Steamed Rice: A warm bowl of jasmine rice soaks up the vibrant flavors, making for a satisfying and traditional Korean meal. Spicy Dipping Sauce: Enhance your pancakes with additional spice! A zesty sauce made with chili oil and vinegar adds a kick that’s irresistible. Korean BBQ: Pair alongside grilled meats to create a truly authentic Korean dining experience; the smoky flavors love to mingle! Don’t forget to complement your meal with a refreshing drink like iced green tea or a fruity soju, making every moment a unique treat. Crispy Kimchi Pancake (Kimchijeon) Recipe FAQs What type of kimchi should I use for the best flavor? Absolutely! For the best results, use well-fermented kimchi. This type has a deeper flavor and tanginess that enhances the overall taste of the crispy kimchi pancake (Kimchijeon). Fresh kimchi tends to be milder, so adjust the sugar in your batter if you opt for that! How should I store leftover kimchi pancakes? Store any leftover crispy kimchi pancakes in an airtight container in the fridge for up to 2 days. This will keep them fresh while maintaining their delicious flavors. If they lose some crispiness, simply reheat them in a skillet over medium heat with a little oil for a few minutes on each side. Can I freeze crispy kimchi pancakes? Yes, you can! To freeze them, lay the pancakes flat on a baking sheet in a single layer and chill for about 1 hour until firm. Afterward, transfer them to a freezer bag and they can be stored for up to 1 month. When you’re ready to enjoy them, reheat as directed to bring back their crispy goodness! What should I do if my pancake breaks when I flip it? Don’t worry! If your pancake breaks during flipping, it often means it needs a little more cooking time. Just press the pieces back together in the pan and let it cook longer until it’s golden-brown and crispy. It’s all about patience and ensuring a solid base first before flipping! Is there a gluten-free option for the pancake batter? Great question! To make the crispy kimchi pancake gluten-free, simply substitute regular flour with a gluten-free flour blend. This will still give you the structure you need for a delicious pancake without the gluten! Can my dog eat crispy kimchi pancakes? It’s best to avoid giving crispy kimchi pancakes to your dog. The ingredients like garlic, onion, and the potential spice from kimchi can be harmful to pets. Stick with pet-friendly treats instead to keep them safe and happy! Crispy Kimchi Pancake (Kimchijeon) That Will Wow Your Tastebuds No ratings yet Enjoy the crunch and flavor of Crispy Kimchi Pancakes, a delightful Korean comfort food. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 15 minutes minsResting Time 15 minutes minsTotal Time 35 minutes mins Servings: 4 pancakesCourse: AppetizersCuisine: KoreanCalories: 180 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Pancake Batter1 cup Kimchi well-fermented2 tablespoons Kimchi Brine1 small Onion yellow or white2 stalks Green Onions thinly sliced1 cup Flour or gluten-free flour¼ cup Cornstarch or more flour¾ cup Cold Seltzer Water ice-cold preferred1 teaspoon Salt1 teaspoon Sugar adjust based on kimchi's tartnessFor the Dipping Sauce2 tablespoons Chili Oil3 tablespoons Light Soy Sauce or tamari for gluten-free1 tablespoon Sesame Oil1 tablespoon Rice Vinegar1 tablespoon SugarOptional Garnish Green Onions & Sesame Seeds Equipment Mixing BowlFrying PanwhiskSpatulacutting boardknife Method Step-by-Step Instructions for Crispy Kimchi Pancake (Kimchijeon)In a small bowl, combine chili oil, light soy sauce, sesame oil, rice vinegar, and sugar. Whisk until smooth and set aside.Finely mince kimchi, and slice onion and green onions. Whisk together flour, cornstarch, and salt. Gradually add seltzer water and kimchi brine, stirring until smooth. Fold in kimchi and onions.Heat oil in a non-stick frying pan over medium heat for about 2 minutes.Pour half of the batter into the pan and spread into a thin layer. Cook for 5-6 minutes until edges are crispy.Carefully flip the pancake and cook for another 4-5 minutes until golden brown.Slice into wedges and serve hot with dipping sauce. Garnish with extra green onions and sesame seeds if desired. Nutrition Serving: 1pancakeCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 320mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 2IUVitamin C: 10mgCalcium: 2mgIron: 6mg NotesCrispiness is achieved with cold seltzer water. Adjust sugar based on kimchi's sweetness for best results. Letting the batter rest can enhance texture. Tried this recipe?Let us know how it was!
