Kimchi Pancakes (Kimchi Jeon)
This crispy Korean kimchi pancake is made with aged kimchi, a simple batter, and a few tricks for extra-crispy edges. No pancake mix needed. It's the perfect way to use up sour kimchi and comes together in minutes.
Ingredients
- 1 ½ cup (225 g) chopped sour kimchi
- 3½ oz (100 g) canned tuna drained, optional — see note below
- 1 tbsp (6–8 g) Korean chili flakes (gochugaru) optional
- 1 cup (125 g) all-purpose flour
- ⅓ cup (40 g potato starch or cornstarch
- ½ tsp (2 g) baking powder
- 1 ¼ cup (300 ml) carbonated water chilled, or use ice-cold water
- 4 tbsp (20 g) panko breadcrumbs
- non-fragrant cooking oil (as needed) 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!
If you like a fusion twist, try my Cheesy Kimchi Pancakes — mozzarella makes the edges extra crisp and gooey.
Tips for Extra Crispy Kimchi Pancakes
- Use enough oil for even browning.
- Let the pancake cook undisturbed before flipping.
- Cook over medium heat for the best balance of crispness and color.
Nutrition
Calories: 376kcal | Carbohydrates: 44g | Protein: 8g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 3mg | Sodium: 416mg | Potassium: 307mg | Fiber: 3g | Sugar: 2g | Vitamin A: 638IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 4mg