Crispy on the outside, tangy and savory inside — kimchi pancakes (kimchijeon) are one of the fastest, most satisfying ways to use up an older, well-fermented jar of kimchi. The tangier the kimchi, the better this turns out.

Need kimchi first? Try our easy kimchi recipe.

For extra crispy results, many cooks use Korean pancake mix (buchimgaru) (paid link) instead of plain flour — it is pre-seasoned and specifically formulated for a crispier texture.

Ingredients

• 1 cup chopped kimchi, plus 2 tbsp kimchi juice
• 1 cup all-purpose flour
• 1 large egg
• 3/4 cup cold water
• 2 green onions, sliced
• 2-3 tbsp neutral oil, for frying

Step-by-Step

1. In a bowl, whisk together flour, egg, water and kimchi juice until smooth.
2. Stir in the chopped kimchi and green onions.
3. Heat oil in a nonstick or cast iron skillet over medium-high heat.
4. Pour in the batter, spreading it thin and even across the pan.
5. Cook 3-4 minutes per side, pressing gently, until golden brown and crispy at the edges.
6. Slice into wedges and serve hot with a simple soy-vinegar dipping sauce.

Tips for Extra Crispy Pancakes

• Spread it thin — a thinner pancake gets crispier than a thick one.
• Don’t move it too soon — let it develop a golden crust before flipping.
• Use well-fermented kimchi — older, tangier kimchi gives noticeably more flavor.

Simple Dipping Sauce

Mix 2 tablespoons soy sauce, 1 tablespoon rice vinegar, a small drizzle of sesame oil, and a pinch of sesame seeds or chili flakes.

FAQ

Can I add other ingredients?

Yes — thinly sliced onion, carrot, or even small shrimp are common additions to the batter.

Can I make it vegan?

Yes — use vegan kimchi and swap the egg for 2 extra tablespoons of water or flour.

Save this recipe on Pinterest for your next jar of kimchi.

Related: Easy Kimchi Recipe · Kimchi Fried Rice · More Ways to Use Your Ferments