Crispy Kimchi Pancakes (Kimchi Jeon)

Make crispy, savory kimchi pancakes (kimchi jeon) at home—no mix needed! This easy recipe shares my tested tips and flavor tricks to get perfect crunch every time. Enjoy them hot as a snack, side dish, or anju (Korean drinking snack).

If there’s one Korean pancake that truly steals the show, it’s kimchi pancake (kimchi jeon)—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.

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, crispy edge and soft, chewy middle—without using Korean pancake mix! (Though if you’re curious, this is the mix most Koreans keep in the pantry as a quick shortcut.)

All you need are simple pantry staples like flour, a bit of starch, and a few easy tricks. Whether you’re enjoying it as a meal, snack, or sool-anju (side dish for drinks), this kimchi pancake hits the spot every time.

Ready to make truly crispy, restaurant-style kimchi pancakes at home? Let’s get started.

How to Make Crispy Kimchi Pancakes (Kimchi Jeon)

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

Using Carbonated or Ice-Cold Water for Crispy Batter:
Chilled carbonated water makes the batter lighter and crispier by creating tiny air pockets. No soda water? Ice-cold water works too—it slows gluten formation and keeps the texture crisp, not chewy. (I use this trick in my bachujeon, too!)

Skip the egg—it softens the texture, while traditional kimchi jeon stays crisp without it.

Add Panko Breadcrumbs:
The panko absorbs moisture and creates a light, crunchy texture when fried, making the pancake extra crispy. Just a small amount goes a long way—don’t overmix, or the panko might break down too much!

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.

What I Love to Serve with Kimchi Pancakes

Unlike other jeon that need a soy dipping sauce, kimchi pancakes don’t—the bold, tangy kimchi does all the work! I love enjoying them hot and crispy, straight from the pan—no sauce needed.

In Korea, these pancakes are a go-to rainy day comfort food, best enjoyed with a drink. Soju or makgeolli (Korean rice wine) pair perfectly with the savory crunch. If you’re skipping alcohol, I recommend a cold sparkling water or soda for a refreshing balance.

Recipe Variations

Kimchi pancakes can be as simple as kimchi mixed into the batter, making them a great vegetarian option. For a heartier version, add protein. Seafood like squid, oyster, or shrimp is a popular choice.

I used canned tuna in this recipe because it pairs perfectly with kimchi and is super convenient. Ground pork or chicken also works well.

For a fun twist, many people now make fusion-style kimchi jeon with cheese, like in my cheesy kimchi pancakes. Any soft, meltable cheese works, but mozzarella is the go-to for that gooey, stretchy bite.

In the mood for more savory Korean pancakes? Try pajeon (scallion pancakes) or gamjajeon (potato pancakes). They’re crispy, flavorful, and seriously addictive. Plus, they’re just as easy to make—so don’t miss out!

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