The BEST Kimchi Pancake (Kimchi Jeon)

Kimchi pancake (kimchi jeon) is crispy, savory, and packed with flavor! This easy recipe comes with pro tips and tricks to help you achieve the perfect crunch—no Korean pancake mix needed. Enjoy it as a snack, side dish, or with your favorite drink!

If there’s one Korean pancake (jeon) that stands above the rest, it has to be kimchi pancake! Known as kimchi jeon or kimchi buchimgae in Korea, this crispy, savory, and slightly spicy pancake is a must-try.

Aged kimchi brings that bold, signature tangy kick that makes every bite irresistible. Whether you enjoy it as a quick meal or a side dish with drinks (sool-anju), this kimchi pancake never disappoints.

But let’s be real—getting that perfect crispy outside and soft, chewy inside takes more than just tossing ingredients in a pan. The right technique makes all the difference, and I’m here to share my best tips so you can master it at home.

The best part? No need for Korean pancake mix that many people use! With basic pantry ingredients like flour, cornstarch (or potato starch), and baking powder, plus a few easy tricks, you can get that golden, crispy texture—just like at a Korean restaurant.

Ready to make the best homemade kimchi jeon? Let’s roll up our sleeves and get cooking!

What Type of Kimchi Should You Use?

For the best Korean kimchi pancake experience, use aged, sour cabbage kimchi. Older kimchi has a deeper, tangy flavor that makes the pancake more delicious.

Avoid fresh kimchi! It lacks flavor and won’t give you that bold, savory kick.

How to Make Crispy Kimchi Pancake (Kimchi Jeon)

Kimchi Pancake Batter

Mix chopped kimchi, tuna (optional), and a bit of gochugaru (for extra heat) in a bowl. Skip the egg! Traditional kimchi jeon doesn’t use it—it holds together just fine without one.

Then add flour, potato starch, and baking powder. Potato starch (or cornstarch) helps lighten the batter and contributes to extra crispiness by reducing gluten formation, making the pancake less dense and more crunchy.

📌 First Tip: Use Carbonated Water!
Use chilled carbonated water instead of regular water for a lighter, crispier texture. The bubbles create tiny air pockets, making the batter less dense. If you don’t have carbonated water, ice-cold water works too—it slows gluten formation, keeping the pancake from getting too chewy. See my bachujeon (cabbage pancake) for the same use of ice water!

After mixing the kimchi pancake batter, sprinkle in some panko breadcrumbs and give it a quick toss. I used the same panko crumb trick in my yachaejeon (vegetable pancake) recipe and the crispness was so real!

📌 Second Tip: Add Panko for Extra Crispiness!
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!

Pan-Frying Techniques

Scoop a ladleful of kimchi pancake batter and spread it thinly over a hot skillet with a generous amount of oil. Keep the thickness around 3/8 inch—thin enough to crisp up but thick enough to hold together.

📌 Third Tip: how to flip without breaking and keep it crispy

• Don’t flip too early! Let it cook undisturbed until the surface looks dry and the edges turn golden. This allows the pancake to firm up, making flipping easier.
• Adjust the heat—if it’s browning too quickly, lower the heat slightly to prevent burning.
• Before flipping, gently rotate the pancake in the pan. Use a spatula to loosen the edges and check if it’s sticking. If the pancake seems dry, drizzle a little more oil around the edges.
• Now, flip with confidence! Use a large spatula (or two for extra support) and turn it over in one swift motion. Let the other side cook until golden and crispy.

What to Eat with Kimchi Pancakes?

Unlike other Korean pancakes (jeon) that need a soy dipping sauce, kimchi pancakes don’t. The bold, tangy flavor of kimchi adds all the seasoning you need. Just enjoy it hot and crispy, straight from the pan!

In Korea, people often enjoy kimchi pancakes with drinks, especially on rainy days. Soju (distilled liquor) or makgeolli (rice wine) pair well with the savory flavors, while sparkling water or soda is a great non-alcoholic option.

Kimchi Jeon 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!

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