Quick Recipe Version (TL;DR)

Yield: 4 servings (about 8 small pancakes or 4 large)
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Quick Ingredients

1 1/2 cups (225 g) well-fermented kimchi, chopped + 2 tbsp kimchi juice
4 scallions, thinly sliced (keep a little for garnish)
1 cup (130 g) all-purpose flour
2 tbsp (16 g) cornstarch or potato starch
1/2 tsp baking powder
1 tsp sugar
1/4 tsp kosher salt
1 large egg
3/4 cup (180 ml) cold water
3–5 tbsp neutral oil for pan-frying
Dipping sauce: 3 tbsp soy sauce, 1 1/2 tbsp rice vinegar, 1 tbsp water, 1 tsp sesame oil, 1/2 tsp sugar, 1 tsp toasted sesame seeds, 1/2 tsp gochugaru (optional)

Do This

1. Whisk dipping sauce; set aside.
2. Mix flour, starch, baking powder, sugar, and salt.
3. Whisk in egg, kimchi juice, and water until a thick-pourable batter forms.
4. Fold in chopped kimchi and scallions.
5. Heat a skillet over medium-high heat (about 375°F / 190°C surface temp) and add 1 tbsp oil.
6. Pour batter (about 1/2 cup per pancake), spread thin, and fry 3–4 minutes per side until deeply crisp and browned.
7. Serve hot with dipping sauce; finish with sesame seeds and extra scallions.

Why You’ll Love This Recipe

Crispy edges, tender center: The batter fries up lacy and crunchy, with savory chew from kimchi.
Big flavor, simple ingredients: Kimchi brings tang, salt, spice, and depth without extra effort.
Fast weeknight-friendly: From bowl to plate in about 35 minutes.
Perfect dipping situation: Soy-vinegar sauce + sesame turns each bite into something you keep going back for.

Grocery List

Produce: well-fermented napa cabbage kimchi, scallions, garlic (optional)
Dairy: none
Pantry: all-purpose flour, cornstarch or potato starch, baking powder, sugar, kosher salt, neutral frying oil (canola/avocado/grapeseed), soy sauce, rice vinegar, toasted sesame seeds, sesame oil, gochugaru (optional)

Full Ingredients

Kimchi Pancakes (Kimchijeon)

Kimchi: 1 1/2 cups (225 g) well-fermented kimchi, squeezed lightly and chopped into bite-size pieces
Kimchi juice: 2 tbsp (30 ml) (from the kimchi jar)
Scallions: 4 medium scallions, thinly sliced (about 1/2 cup); reserve 1 tbsp for garnish
All-purpose flour: 1 cup (130 g)
Cornstarch or potato starch: 2 tbsp (16 g)
Baking powder: 1/2 tsp
Sugar: 1 tsp
Kosher salt: 1/4 tsp
Egg: 1 large
Cold water: 3/4 cup (180 ml)
Neutral oil for frying: 3–5 tbsp (45–75 ml), as needed (canola, avocado, grapeseed)

Soy-Vinegar Dipping Sauce

Soy sauce: 3 tbsp (45 ml)
Rice vinegar: 1 1/2 tbsp (22 ml)
Water: 1 tbsp (15 ml)
Toasted sesame oil: 1 tsp (5 ml)
Sugar: 1/2 tsp
Toasted sesame seeds: 1 tsp, plus extra to finish
Gochugaru (optional): 1/2 tsp (for gentle heat and color)
Garlic (optional): 1 small clove, finely grated

Optional Garnishes

Extra sliced scallions (reserved from above)
Extra toasted sesame seeds

Step-by-Step Instructions

Step 1: Mix the dipping sauce

In a small bowl, whisk together the soy sauce, rice vinegar, water, sesame oil, sugar, toasted sesame seeds, and gochugaru (if using). If you like a punchier sauce, add the grated garlic.

Set aside at room temperature while you make the pancakes so the flavors can meld.

Step 2: Prep the kimchi and scallions

Chop the kimchi into bite-size pieces so it distributes evenly through the pancake and cooks through quickly.

Slice the scallions thinly. Reserve about 1 tablespoon for finishing (optional), and keep the rest for the batter.

Step 3: Make the batter

In a medium mixing bowl, whisk the all-purpose flour, cornstarch (or potato starch), baking powder, sugar, and salt until combined.

Add the egg, kimchi juice, and cold water. Whisk until you have a smooth, thick-pourable batter (similar to slightly thick pancake batter). If it feels too thick to spread in the pan, whisk in an additional 1–2 tablespoons (15–30 ml) water.

Step 4: Fold in kimchi and scallions

Add the chopped kimchi and most of the sliced scallions to the batter. Stir until everything is evenly coated.

Let the batter rest for 3 minutes while you heat the pan; this helps the flour hydrate and makes the texture more cohesive.

Step 5: Heat the pan properly for crisp edges

Place a large nonstick or well-seasoned cast-iron skillet over medium-high heat until hot. Aim for a pan surface temperature of about 375°F (190°C) if using an infrared thermometer.

Add 1 tablespoon (15 ml) neutral oil and swirl to coat the pan. You want enough oil to shallow-fry the batter so the edges turn crisp and lacy.

Step 6: Fry the pancakes until deeply golden

For large pancakes, pour about 1 cup of batter into the skillet; for smaller pancakes, use about 1/2 cup each. Immediately spread the batter into a thin, even round with the back of a spoon (thin pancakes crisp better).

Cook the first side for 3–4 minutes, until the edges look browned and crisp and the center looks set. Use a spatula to peek underneath; you’re looking for a deep golden color with some darker, tasty spots.

Flip carefully and cook the second side for 2–3 minutes. For extra crispness, drizzle in 1 teaspoon oil around the edges after flipping and gently lift the pancake so the oil runs underneath.

Transfer to a plate (or a wire rack if you want maximum crispness) and repeat with the remaining batter, adding more oil as needed.

Step 7: Serve hot with sauce and sesame

Cut each pancake into wedges and serve immediately while the edges are crisp.

Spoon the dipping sauce into small bowls. Finish the pancakes with the reserved scallions and a pinch of toasted sesame seeds for a nutty crunch.

Pro Tips

Use well-fermented kimchi: Older, more sour kimchi makes a more flavorful, tangy kimchijeon and browns nicely.
Keep the batter on the thinner side: A thin spread (not a thick fluffy pancake) is what gives you those crisp, crackly edges.
Don’t skimp on preheating: If the pan isn’t hot enough, the pancake absorbs oil and turns soft instead of crisp.
Starch is your friend: Cornstarch or potato starch helps the exterior get snappier and less bready.
Cook in batches and avoid crowding: A crowded pan drops the temperature and steams the pancake.

Variations

Seafood kimchijeon: Add 4 oz (115 g) chopped shrimp or squid (patted dry) to the batter; cook pancakes 1 minute longer per side to ensure seafood is cooked through.
Extra-vegetable kimchijeon: Add 1/2 cup (50 g) thinly sliced onion or 1/2 cup (60 g) julienned zucchini. Keep slices thin so the pancake still crisps.
Gluten-free: Use 3/4 cup (90 g) rice flour + 1/4 cup (35 g) cornstarch in place of the all-purpose flour.

Storage & Make-Ahead

Storage: Cool leftovers completely, then refrigerate in an airtight container for up to 3 days.

Reheating for crispness: Re-crisp in a skillet over medium heat with 1–2 teaspoons oil for 2–3 minutes per side, or bake on a sheet pan at 400°F (205°C) for 8–10 minutes (flip halfway). An air fryer also works well at 375°F (190°C) for 5–6 minutes.

Make-ahead: Mix the dipping sauce up to 3 days ahead (refrigerate). For best texture, mix and cook the batter the same day; if you must prep early, combine the dry ingredients and wet ingredients separately, then mix together right before frying.

Nutrition (per serving)

Approximate, per serving (1/4 of recipe, without extra sauce): 320 calories, 7 g protein, 40 g carbohydrates, 14 g fat, 2 g fiber, 8 g sugar, 900 mg sodium. Values vary widely based on kimchi brand and exact oil used.

Crispy Korean Kimchi Pancakes With Soy Vinegar Dipping Sauce