All About Food · Korean Food · Recipes · Side Dishes

Korean Kimchi Pancake (kimchijeon)

For about 3+ weeks now I have been craving a kimchi pancake.  I have often thought about ordering a take away from Bowl’d on Solano but parking isn’t always the easiest and I can’t just run in with the kiddo in the car, so that hasn’t happened.  Then I thought about making one but didn’t have any kimchi, so that didn’t work.  Some days I would forget I was craving one then others I would remember, ha ha.  On one of the days I remembered I was craving one I decided I would pick up some kimchi at the market and make one – eventually.  Well, this afternoon was the time!  With the kid down for a nap, I could relax, take my time, cook the perfect pancake and enjoy it (and of course blog about it).

When most Americans think about pancakes, they immediately think of a fluffy stack topped with melting butter and cascading syrup, but the Korean pancake is very different.  It is a savory dish, a lot flatter and more crispy.  They are often made with green onions, seafood, meats, or kimchi like the one I made today.

What you will need:

1 cup kimchi, chopped

1/2 cup flour

1/4 c water, plus 3 tablespoons

1 T yellow onion, minced

pinch of salt

1/2 T sugar (optional)

2 T vegetable oil

Green onion for garnish



What you will do:

1.  Mix all the ingredients in a bowl and set aside.  (If your batter is a little dry, add some more water)


2.  In a large non-stick skillet, add the vegetable oil and heat over medium to high heat.   When the oil is hot, add the batter and flatten using a spatula.  Cook for about 3-4 minutes on the first side until golden brown.


3. Carefully, flip your pancake and cook on the other side for another 3-4 minutes.  At this point, use your spatula to press pancake down.  This helps the pancake get extra crispy.


4.  Once cooked, move to cutting board.  Let cool for about a minute and then cut up into desired shapes.  Serve with dipping sauce* and enjoy!

*  For the dipping sauce:  mix 2-3T light soy sauce, 1 T rice wine vinegar, and a splash of toasted sesame oil.  Add a couple green onions to dipping sauce for color.


* TIP: If you have never worked with kimchi before you will want to use a separate cutting board to chop as the kimchi can stain/smell your board.  You can also use kitchen scissors to cut kimchi in a bowl to save your cutting board.


This recipe could easily serve 2-3 people as a side dish, or 1 for a main meal.


It took awhile but my craving has been satisfied.  Yum!  Cheers and happy eating!


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