Easily make Crispy Kimchi Pancakes that's irresistibly crisp on the outside and fluffy on the inside! Save time & money by skipping the hunt for savory pancake mix you'll only use once. Throw together this delicious Kimchi Jeon recipe using the pantry ingredients you already have!
If I can save time (& sanity) with a premade mix, I'm usually all in. But I've been guilty of buying ingredients I end up using only once or twice before they sadly get buried & forever forgotten in the deep dark ethers of the pantry. Sadness.
After taking a look at a few popular kimchi pancake mixes, did you know most ingredients are already sitting in your kitchen?? I was shocked when I read the ingredient lists! Sure, we're making a few substitutions for this recipe to make life easier & skipping the mystery ingredients. But once you whip this up, there's no going back.
Kimchi pancakes are always a must-have banchan whenever we grab Korean bbq, but it makes for an irresistible appetizer, side dish, or snack at home too! Luckily, it's pretty simple to make Kimchi Jeon for Korean takeout at home - no searching for store-bought premade mix needed!
Serve up these kimchi pancakes with juicy grilled Kalbi or Korean Fried Chicken with a comforting side of Kimchi Fried Rice, hearty bowl of Kimchi Jjigae Soup, satisfying Korean Braised Tofu, or gooey Cheese Tteokbokki.
Jump to:
🥘 What Kimchi Pancakes are Made of
- All-Purpose Flour & Cornstarch: A combination of AP flour and cornstarch creates the perfectly fluffy and crispy texture for these kimchi pancakes. I found that using only all-purpose flour doesn't create a crispy exterior, so cornstarch is a must!
- Kimchi & Kimchi Juice: Cabbage kimchi is the typical choice for this side dish. For deeper flavor, use kimchi that's been fermented for more than 2 weeks. Kimchi brands vary in flavor & since it's a key ingredient, use your fave kimchi here! Drain the juices from measured kimchi so you have full control over how much liquid is in the pancake mix.
- Gochujang: This Korean fermented bean paste adds a depth of flavor that should not be skipped! You can also get it in various spice levels (looking at you fellow spicy lovers *wink*)!
- Baking Powder: Baking powder is a leavening agent that creates a light fluffy texture that beautifully contrasts the irresistible crispy exterior.
- Spices & Aromatics: Both fresh & dry aromatics give that extra boost of flavor, so yes both are a must! Garlic, garlic powder, onion powder, sugar, salt, green onions, & onions.
For full ingredient list & measurements, see recipe card below.
🔪 How to Make Crispy Kimchi Pancakes
- Make kimchi pancake batter by combining the dry ingredients until well combined, then toss in the wet ingredients. Mix until JUST combined & you don't see any more flour. Don't get tempted to overmix, otherwise, you'll get gummy kimchi pancakes from gluten being formed! Keep that gluten in check 😉
- Pre-heat a small pan on medium-high heat, add enough oil to spread across the pan (this will help my your pancakes crispy!) Once the oil is hot, ladle in about ⅓ cup of the batter into the pan and spread into a thin layer as much as possible. Yes this batter is a chunky boyyy, but do your best hehe.
- Cook for about 2-3 minutes, or until about 70% cooked. Adjust the heat if need to prevent burning. Flip once the edges are partially cooked, small bubbles start to form, & the bottom of the pancake is golden brown.
- Flip then add a little more oil if needed to make sure the other side of the kimchi jeon is crispy too! Cook for about another 2 minutes or until fully cooked. Do NOT get tempted to press the pancake down! You'll press out all the air that creates light fluffy pancakes & you'll end up with a flat dense pancake instead. Womp, sadness.
- Flip one more time to crisp the other side of the pancake for another 30 seconds to a minute again. Remove from heat & repeat for remaining kimchi pancake mix. Serve immediately with soy dipping sauce & enjoy!
👩🏽🍳 Key Tips
- Use Ice Water for Fluffy Pancakes: Cold water helps keep the pancakes fluffy vs using warm water that prematurely develops gluten & creates deflated pancakes. To make sure you're getting super cold water, add a bunch of ice to a bowl then pour in water. When you're ready to add water to the kimchi pancake batter, just use a tablespoon to scoop water directly into the batter.
- Be Generous with Oil & Make it Hot: For crispy pancakes, it's important not to skimp on the oil. There should be a few tablespoons worth that spread across the pan, then only add the batter once the oil is hot. You'll know it ready if you place the tip of the chopstick in the oil & it starts to sizzle.
- Smaller Thin Pancakes = Crispier & Easier to Handle: Working in smaller batches spread into a thin layer creates crispier pancakes because the oil temperature doesn't drop as much as cooking larger pancakes. It's also much more beginner-friendly to make because they're easier to flip!
💭 Recipe FAQs
Kimchi pancakes are best enjoyed fresh for that crispy texture but you can still store any leftovers in an airtight container & kept in the fridge for about 4-5 days.
Yes! You can make a large batch of kimchi pancakes or store leftover kimchi pancakes in a ziplock bag or airtight container, then reheat later. Remember to let the pancakes cool completely before storing & freezing.
Cornstarch helps create a crispy pancake, but a few other tips help create a crispy texture.
First, making a smaller pancake can become crispier than a larger pancake because the oil temperature doesn't drop as much. This also is much easier to manage/flip. Second, speaking of oil, it's also important not to skimp on the amount of oil while frying and to add more if needed after flipping the pancake so both sides get crispy.
Lastly, make sure to spread the batter onto the pan as thinly as possible. The thicker the batter, the fluffier & more tender the pancake will be, which is also delicious but if you're going for crispy - spread that batter!
Overmixed pancake batter can create an unpleasant texture, such as gummy, dry, or tough. When making the batter, make sure to mix the ingredients until JUST combined with no more visible flour.
🥗 What to Eat with Korean Kimchi Pancakes
Let's Get Cooking!
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Crispy Kimchi Pancake Recipe (Kimchi Jeon)
Ingredients
INGREDIENTS:
- ½ cup all-purpose flour
- ½ cup cornstarch
- ½ teaspoon salt
- ½ teaspoon sugar
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon baking powder not baking soda
- 1 egg
- 1 tablespoon gochujang
- ⅔ cup cabbage kimchi roughly chopped
- 5 garlic cloves minced
- ½ onion thinly sliced
- 3 green onions cut into 2-inch pieces
- 6 tablespoons ice-cold water
- ¼ tablespoons kimchi juice from kimchi
DIPPING SAUCE:
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar
- ½ teaspoon sugar
- ½ teaspoon sesame oil
- ¼ teaspoon toasted sesame seeds optional
Instructions
- In a large bowl, mix together the dry ingredients - all-purpose flour, cornstarch, salt, sugar, baking powder (not baking soda), onion powder, and garlic powder until well combined.
- Then add remaining pancake ingredients - egg, gochujang, kimchi, garlic, chopped onions, green onions, ice cold water, & kimchi juice. Mix until JUST combined and you no longer see flour. Don’t overmix, otherwise, you risk having gummy pancakes.
- In a small bowl, combine the dipping sauce ingredients, then set aside.
- Pre-heat a skillet on medium-high heat then once hot, add a generous amount of oil. When the oil is hot, ladle in about ⅓ cup of batter, then spread out into a thin layer as much as possible. This will help make your kimchi pancake crispy! Allow the pancake to cook for about 3 minutes, or until about 70% cooked. You’ll know it’s ready to flip when the edges are partially cooked with bubbles forming and the bottom of the pancake is golden brown.
- Flip the pancake, add a little more oil if needed to make the other side of the pancake crispy, then cook for another 2 - 3 minutes or until golden and cooked through. Do NOT press down on the pancake while cooking, otherwise, your pancakes will turn out flat instead of light and fluffy.
- Remove from heat & repeat for remaining pancake mix.
- Cut pancakes into bite-sized pieces & serve immediately with dipping sauce. Enjoy!
Notes
- Baking Powder: Note - this is NOT baking soda, which is completely different! Baking powder will help create fluffy pancakes. Without it, the pancakes will be flat & dense.
- Gochujang: You can get it in various spice levels, so adjust to your spice tolerance!
- Kimchi: Cabbage kimchi is the most commonly used for the kimchi pancakes. To easily cut the kimchi without losing its juices, place kimchi in a bowl & use scissors to roughly cut them & drain its juices!
- Ice Cold Water: This is crucial so the baking powder doesn't prematurely develops gluten, which could lead to flat pancakes.
- Key Storage & Troubleshoot Tips: Avoid gummy or tough kimchi pancakes with the key tips in the blog post above, along with storage & freezing instructions.
Nutrition
Exact calculations may vary. For the most accurate nutritional information, use your preferred nutrition calculator, actual ingredients, and quantities used for the recipe. Please consult with your physician or registered dietitian if more precise nutrition calculations are needed for health reasons.
HEY, I'M MIKHA!
...A fellow food lover who believes anyone can whip up a delicious meal - no matter your skill level! These quick & easy Asian recipes will help you transform simple ingredients into a drool-worthy meal for you & the people you love most - without spending all day in the kitchen.
Now come on - Grab a seat & let's eat!
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