Crispy Kimchi Pancakes (Kimchi Jeon)

Crispy on the edges and tender in the middle, this kimchi pancake (kimchi jeon) is made with aged kimchi, a simple batter, and a few tricks for extra crunch. It’s a classic Korean comfort food that’s perfect as a snack, appetizer, or rainy-day treat.

If there’s one Korean pancake that truly steals the show, it’s kimchi pancake (kimchi jeon, 김치전)—crispy, savory, and bursting with bold, tangy flavor from aged kimchi. Also known as kimchi buchimgae, this spicy Korean classic is pure comfort food: quick to whip up, endlessly satisfying.

Kimchi jeon and kimchi buchimgae are often used interchangeably in Korea, though kimchi jeon is the term most commonly used at home.

I’ve made kimchi pancakes more times than I can count—during weeknight dinners, rainy days, or just when that craving hits. And over the years, I’ve perfected the method to get that golden, lacy edge and soft, chewy middle—without using Korean pancake mix!

All you need are simple pantry staples like flour, a bit of starch, and a few easy tricks. In Korea, kimchi jeon is often the first thing we make when a jar of kimchi becomes too sour to serve at the table. That bold, tangy flavor turns into something magical once it hits a hot pan.

If you enjoy kimchi jeon, you’ll probably love other Korean pancakes as well. My yachaejeon (vegetable pancakes) and pajeon (scallion pancakes) use similar techniques and are equally satisfying on a rainy day.

Best Kimchi for Kimchi Pancakes

The best kimchi for kimchi pancakes is well-fermented kimchi that’s developed a pleasantly sour flavor. Growing up in Korea, kimchi jeon was one of the first things we made whenever kimchi became too sour to serve as a side dish.

Fresh kimchi can work in a pinch, but it won’t deliver the same depth and tang that make kimchi jeon so satisfying. As kimchi ages, its flavor becomes more concentrated, creating a richer pancake with better balance and complexity. That’s why many Korean home cooks save older kimchi specifically for dishes like kimchi pancakes, kimchi fried rice, and kimchi jjigae.

Don’t discard the kimchi juice, either. A few spoonfuls add vibrant color, extra flavor, and the signature tangy kick that makes a good kimchi pancake taste exceptional.

My Secrets for Extra Crispy Kimchi Jeon

Over the years, I’ve found that truly crispy kimchi pancakes come down to a few simple details.

First, a little potato starch helps create a lighter, crispier texture than flour alone. I also use cold carbonated water, which keeps the batter airy and prevents it from becoming dense.

Equally important is keeping the batter relatively thin. A thinner pancake develops more surface area for browning, resulting in crackly edges and a better texture overall.

Finally, let the pancake cook undisturbed until deeply golden before flipping, and don’t be afraid to add a little extra oil around the edges. These small techniques create the delicate crunch and tender center that make kimchi jeon so irresistible.

How to Make Kimchi Pancakes (Kimchi Jeon)

Gather the ingredients: sour kimchi, canned tuna, gochugaru, flour, potato starch (or cornstarch), baking powder, and carbonated water. Yes, carbonated!

Why I Use Carbonated Water Instead of Plain Water:
Carbonated water creates tiny air pockets in the batter, resulting in a lighter, crispier texture. If you don’t have soda water, ice-cold water is the next best option because it slows gluten development and helps keep the pancake from becoming chewy.

I skip the egg because it creates a softer, more cake-like texture. Traditional kimchi jeon relies on a simple flour-based batter, which helps the pancake stay lighter and crispier.

The Unexpected Ingredient for Extra Crunch (Panko):
A small amount of panko breadcrumbs absorbs excess moisture and adds a delicate crunch without making the pancake heavy. It’s not a traditional ingredient, but it’s one of my favorite tricks for achieving crackly edges at home.

Flip Without Breaking:
Let it cook undisturbed until the surface looks dry and the edges turn golden. This allows the pancake to firm up, making flipping easier. Add more oil as needed.

How Koreans Enjoy Kimchi Jeon

Kimchi pancakes are one of the few Korean pancakes that rarely need a dipping sauce. The aged kimchi and kimchi juice provide plenty of flavor on their own, so I usually enjoy them hot straight from the pan.

In Korea, kimchi jeon is especially popular on rainy days and is often served as anju (food enjoyed with drinks). A chilled bowl of makgeolli (Korean rice wine) is the classic pairing, though soju works well, too. If you prefer a non-alcoholic option, sparkling water or a lightly sweet soda balances the savory, tangy flavors nicely.

If you’re planning a Korean-inspired meal, serve kimchi pancakes alongside other Korean appetizers or small plates for sharing.

Easy Kimchi Jeon Variations

Traditional kimchi pancakes can be as simple as kimchi, batter, and a few pantry staples, making them an easy vegetarian option. But there are plenty of ways to customize them.

Seafood is a popular addition in Korea, especially squid, shrimp, or oysters. For a heartier pancake, try canned tuna, ground pork, or ground chicken. I often use canned tuna because it’s convenient and pairs especially well with the tangy flavor of aged kimchi.

Note: Updated from my original 2013 post with a slight adjustment for maximum crispiness. Same great flavor—now with even crunchier edges!