Kimchi Jeon — Crisp Kimchi Pancakes
Thin, crisp-edged savory pancakes made with sour kimchi and a simple flour batter. No eggs are needed, and two small pancakes are easier to flip than one oversized one.
AI-generated cooking illustrations. Follow the written quantities and instructions.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Essential
Use pleasantly sour fermented cabbage kimchi, not spoiled kimchi. Fresh mild kimchi gives a less tangy pancake; the recipe needs kimchi and cannot be made with plain cabbage alone.
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Essential
Spoon loosely into the paper cup and level without pressing down. Plain flour forms the batter; self-raising flour changes the texture.
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Essential
Start with this amount in step 2. Kimchi releases liquid, so add only 1 spoon extra at a time if needed; very watery batter breaks when turned.
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Substitute available
If Kimchi brine is unavailable
- Use instead
- Water with a little salt
- Substitute quantity
- 2 level eating spoons water plus ⅛ small teaspoon saltReference quantity: 30 ml water plus about 0.75 g salt
Use if there is no liquid in the kimchi container. Add to the batter instead of kimchi brine, in addition to the listed cold water. The pancake will be less tangy and slightly paler.
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Substitute available
If Neutral cooking oil is unavailable
- Use instead
- Sunflower oil
- Substitute quantity
- 2 level eating spoonsReference quantity: 30 ml
Use the same amount in the pan. Choose a plain oil suitable for cooking; do not use butter, which browns and burns sooner.
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Optional
Omit in step 2 if unavailable; the pancake will be slightly less crisp but still holds together. Keep the flour amount the same.
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Optional
Skip its cutting and addition in steps 1 and 2 if unavailable. The kimchi already provides flavor.
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Optional
Use only if the kimchi tastes very sour before mixing the batter. Leave out for normally ripe kimchi; do not taste uncooked flour batter.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Chop the kimchi into small pieces about 1 cm wide and measure 1 small paper cup without packing it tightly. Set aside 2 level eating spoons kimchi brine. Slice the optional spring onion thinly. Taste a small piece of the kimchi now, before flour is added, to decide whether the optional sugar is needed.
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Step 2
In a bowl, mix 1 small paper cup plain flour, ½ small paper cup cold water, the kimchi brine and optional 1 level eating spoon cornstarch. Fold in the chopped kimchi, optional spring onion and optional ½ small teaspoon sugar. Stir just until combined. The batter should be spoonable; if too stiff, add cold water 1 level eating spoon at a time.
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Step 3
Heat a nonstick frying pan over medium heat for 1 minute, then add 1 level eating spoon cooking oil. Spoon in half the batter and spread into a thin pancake about 18 cm wide. Flatten thick mounds with the back of the spoon. A thin, even layer cooks more crisply than a thick center.
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Step 4
Cook for 3–4 minutes without moving the pancake, until the underside is golden and the top edges look set. Loosen all around with a wide spatula. Lift a small edge to check the color; if it is browning too fast while the center is wet, lower the heat.
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Step 5
Turn the pancake carefully with the wide spatula and cook the second side for 3–4 minutes. Press lightly so the center contacts the pan. Continue until both sides are browned and the center has no wet flour batter. Slide onto a clean plate, then repeat with the remaining batter and the other 1 level eating spoon cooking oil.
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Step 6
Let the pancakes sit for 1 minute, then cut into easy bite-size wedges. Serve without stacking them while very hot, so the steam does not soften the crisp edges. The kimchi normally seasons the pancake sufficiently; taste the cooked pancake before deciding to add a separate dipping sauce.
Finished dish
Sour kimchi gives the best flavor. This recipe makes 2 thin pancakes and uses no egg, cheese or extra meat. Commercial kimchi can contain fish sauce or salted shrimp, so choose a suitable product if you need a vegetarian version. Use a small 180 ml paper cup, a level eating spoon of about 15 ml and a small teaspoon of about 5 ml. Household quantities are approximate; use the same cup and spoons throughout. Packet fractions refer to the labeled packet size, not to an unknown bag. The flour reference is approximate because cup filling varies. Spoon it in loosely and level it. Refrigerate leftovers in a shallow covered container within 2 hours, or within 1 hour if the room is above 32°C. Keep at 4°C or colder and use within 3–4 days. Reheat cooked leftovers until hot throughout, reaching 74°C if measured. Reheat in a lightly oiled pan over medium-low heat to help restore the edges. Contains wheat; check the kimchi for fish or shellfish ingredients.