Kimchi-jeonKimchi Pancakes
These savory pancakes are crisp at the edges and tender in the middle, with kimchi lending tang, heat, and depth. They make an easy shared dish or snack, especially when served fresh from the pan.
Prep
15m
Cook
20m
Serves
4
Regional versions
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- North Korea
- South Korea
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Batter
- 250gKimchi (chopped)
- 180gAll-Purpose Flour
- 220mlWater
- 1pcsEgg (beaten)
- 40gScallion (finely chopped)
- 5gKorean Chili Flakes
- 4gSalt
Frying
- 60mlVegetable Oil
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Whisk the all-purpose flour and water until smooth. Stir in the egg, kimchi, scallion, Korean chili flakes, and salt to make a thick batter.
- 02
Heat a skillet over medium heat and coat it with a thin layer of the vegetable oil.
- 03
Ladle in enough batter for a thin pancake and spread it into an even round. Cook until the underside is deeply golden and crisp, then turn and cook the other side.
- 04
Repeat with the remaining batter, adding more vegetable oil to the skillet as needed. Cut the pancakes into pieces and serve warm.
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