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If there’s kimchi in the fridge, there’s a good chance I’m making these pancakes. They’re crispy on the outside, soft in the middle, and loaded with the punchy funk of fermented kimchi. Paired with a lip-smacking soy-vinegar dipping sauce, you won’t be able to stop thinking about them after they’re gone.
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A cold cornstarch-enhanced batter gives these Kimchi Pancakes their texture, and they’re boosted with the unmistakable tang of kimchi. They’re earthy, spicy, salty, and addictive enough to make you go back for another piece before you’ve even swallowed the first.
Kimchi Jeon, the Anytime Pancake
These Kimchi Pancakes aren’t delicate or dainty—they’re bold, messy, and exactly the kind of thing I want when I’m hungry. They’re also versatile. I’ve eaten them on their own, cut into wedges and washed down with a cold beer. I’ve served them as a side dish for Korean-style short ribs. And I’ve even thrown a fried egg on top and called it breakfast.
Traditional Korean Kimchi Pancakes, or Kimchi Jeon, are made with a flour-based batter and well-fermented kimchi, which gives them their punchy depth. You can tweak them endlessly: Add chopped scallions, shredded carrots, or even bits of cooked pork belly. But even in their most basic form, they deliver serious flavor.
Ingredients You Need
The ingredients you need to make Kimchi Pancake with Homemade Soy-Vinegar Dipping Sauce are available at most supermarkets, but it’s worth checking out your local Korean market to find some top quality kimchi. Here’s what you need:
- All-purpose flour: The base of the pancake batter, flour provides structure.
- Cabbage kimchi: This is the star of the show, so make sure it’s well-fermented for the best flavor.
- Cold water: Keeps the batter light and helps create a crispy texture.
- Onion: Adds sweetness and crunch.
- Cornstarch: Boosts crispiness without making the inside dry.
- Paprika: Adds a hint of smokiness and color.
- Ground white pepper: Lends a mild, earthy heat.
- Salt: Brings everything into balance.
- Light soy sauce: Forms the savory base.
- Sliced chilies: Add heat—use more or less according to your preference.
- Sesame oil: Just a few drops bring in a rich, nutty aroma.
- White sesame seeds: For a little crunch and toasty flavor.
- Apple cider vinegar: Brightens and sharpens the sauce.
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How To Make Korean Kimchi Pancakes and Dipping Sauce
Even if it’s your first time making this kind of pancake, it comes together fast and doesn’t require any fancy gear. Here’s how:
- To make the dipping sauce, mix the soy sauce, chilies, sesame oil, sesame seeds, and vinegar in a small bowl.
- To make the pancake batter, combine the flour, kimchi, cold water, onion, cornstarch, paprika, white pepper, and salt in a large bowl. Stir to mix well.
- Heat a good amount of oil in a nonstick skillet over medium heat.
- Pour about a cup of the batter into the pan and spread it thin with a spoon.
- Fry the pancake until golden and crispy, flipping halfway through. Repeat with the remaining batter.
- Cut the pancakes into wedges and serve hot with the dipping sauce.
Expert Tips for Success
You don’t need to overthink this recipe, but here are a few tips to make it even better:
- Use very cold water for the batter. It slows gluten development and keeps the pancake light and crispy.
- Don’t be shy with the oil. A well-oiled pan gives you those golden, crackly edges.
- Let the pancake cook undisturbed before flipping. If it sticks, it’s probably not ready to turn yet.
- Use a spatula to gently press the pancake down as it cooks to help it brown evenly.
- If your kimchi is very juicy, drain it slightly before chopping so the batter doesn’t get too wet.
What to Serve With It
These pancakes are great on their own, especially with a cold beer or some makgeolli if you’ve got it. But they also work well as a side dish for bigger Korean meals. I like to serve them alongside Bulgogi Beef, Gochujang Tofu, or Korean Fried Chicken when I want to round things out.
They also go well with rice dishes like this Kimchi Fried Rice or even Gochujang Noodles.
Kimchi Pancakes with Homemade Soy-Vinegar Dipping Sauce
Robin Donovan
Ingredients
For the pancake
- 2 ½ cups all-purpose flour
- 2 cups kimchi finely chopped, napa cabbage kimchi
- 1 ½ cups water cold
- ½ cup onion sliced
- 1 tablespoon cornstarch
- 1 teaspoon paprika ground
- ½ teaspoon white pepper ground
- ½ teaspoon salt
- oil
For the dipping sauce
- 2 tablespoons light soy sauce
- 2 tablespoons chili sliced
- 1 teaspoon sesame oil
- 1 teaspoon white sesame seeds
- ½ tablespoon apple cider vinegar
Instructions
- Make the batterIn a large bowl, combine flour, chopped kimchi, cold water, onion, cornstarch, paprika, white pepper, and salt. Stir until the mixture forms a smooth batter.
- Cook the pancakeHeat a non-stick skillet over medium heat and add a generous amount of oil. Pour in about 1 cup of batter and spread it into a thin, even layer with the back of a spoon. Cook for about 2 minutes, then flip and cook for another 2 minutes until both sides are golden brown and crisp. Transfer to a plate and repeat with the remaining batter.
- Make the dipping sauceIn a small bowl, combine the soy sauce, sliced chilies, sesame oil, sesame seeds, and apple cider vinegar. Stir well and set aside.
- ServeSlice the cooked pancakes into wedges and serve warm with the dipping sauce on the side.
Notes
- If your kimchi is very wet, drain off some of the liquid before adding it to the batter.
- You can replace the cornstarch with potato starch or tapioca starch for similar crispiness.
- The pancakes are best fresh, but leftovers can be refrigerated for up to 3 days or frozen for up to a week. Reheat in a skillet or air fryer to bring back the crisp edges.
- If you want a milder dipping sauce, skip the chilies or use fewer.
- To get extra crispy edges, make sure the oil is hot before adding the batter and don’t overcrowd the pan.
