Kimchi Pancakes (Kimchi Jeon)

Crispy kimchi pancake (kimchi jeon) on a serving platter.

Kimchi Pancakes (Kimchi Jeon)

This crispy Korean kimchi pancake is spicy, tangy, and so easy to make! The perfect way to use up sour kimchi—ready in minutes.

Course Appetizer, Snack

Cuisine Korean

Diet Low Lactose

Keyword crispy korean pancake, jeon food, kimchi buchimgae, kimchi jeon, kimchi pancake, Korean pancake, sour kimchi

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 376

Author Hyegyoung K. Ford

Ingredients

1 1/2 cup chopped sour kimchi
1 1/5 oz (100 g) canned tuna drained, optional. See note below
1 tbsp Korean chili flakes (gochugaru) optional
1 cup all-purpose flour
1/3 cup potato starch or cornstarch
1/2 tsp baking powder
1 1/4 cup carbonated water chilled, or use ice-cold water
4 tbsp panko breadcrumbs
non-fragrant cooking oil for pan frying

Instructions

In a mixing bowl, combine chopped kimchi, canned tuna (or your choice of protein), and gochugaru.
In a separate bowl, whisk together flour, potato starch (or cornstarch), and baking powder. Add this dry mixture to the kimchi mixture.
Add carbonated Water. Start with 1 cup of carbonated water, then add more as needed. Stir until well combined. The batter should be wet but not runny. Adjust with more water if necessary.
Sprinkle panko crumbs over the batter and give it a quick toss. This helps create an extra crunchy texture.
Heat 1 tablespoon of oil in a nonstick skillet over medium heat until hot. Pour a ladleful of batter into the pan and spread it thinly (about 3/8 inch thick). Cook undisturbed for 2-3 minutes until the surface looks slightly dry and the edges turn golden brown and crispy.
Use a spatula to loosen the edges, gently rotate the pancake, then flip it in one swift motion. Cook the other side until golden and crispy. If needed, drizzle a little more oil around the edges to maintain crispiness.
Cook the remaining batter the same way. Serve hot, on its own or with your favorite drink. Enjoy!

Video

Notes

For other protein options, try squid, shrimp, or ground pork. For a vegetarian version, skip the protein and use only kimchi—it’s flavorful enough on its own!

Tips for extra crispy kimchi pancakes

Use Enough Oil – Don’t skimp! A generous amount of oil ensures even browning and a crispy exterior.
Let It Cook Undisturbed – Resist flipping too soon. Let the edges turn golden brown before touching.
Rotate Before Flipping – Gently move the pancake in the pan to ensure it’s not sticking.
Add More Oil After Flipping – Drizzling a little extra oil around the edges keeps it crispy.
Adjust Heat as Needed – Medium heat works best. Too high burns it, too low makes it soggy.

Nutrition