Enjoy the taste and texture of Korean kimchi in this simple recipe for savory kimchi pancakes. Perfect for a family or anyone looking to add a more unique dish to their kitchen repertoire. You can make them in less than 30 minutes and enjoy this cultural dish from your own home.
Instead of a sweet pancake recipe, like my pancake bread, this version of pancakes is savory and not limited to breakfast. While there are a number of fusion kimchi recipes out there, such as my kimchi ramen and kimchi quesadillas, this recipe tends to be more on the traditional side.
Referred to as "kimchijeon" in Korean, these kimchi pancakes are typically eaten as a side dish, snack or appetizer.
They could even be served as a savory breakfast option alongside a fried egg and this electric skillet sausage.
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Ingredients
- eggs - I use large eggs for the batter.
- kimchi - Can be purchased in grocery stores, Asian specialty stores, online, farmers' markets or homemade. You may need to experiment with different kimchi brands to find your favorite or learn how to make kimchi to use in these kimchi pancakes.
- kimchi brine - This is just the seasoned liquid in the jar of kimchi.
- canola oil (not pictured) - For frying.
- soy sauce - Regular soy sauce.
- flour - Use all purpose flour.
- green onions - Also known as scallions.
- sesame seeds - Can use white, black or both.
- cilantro - Optional garnish.
*Check recipe card for ingredient amounts.
Chef's Note: Kimchi pancakes consist of a basic batter that isn't sweetened, but instead seasoned with soy sauce and then packed with kimchi, sesame seeds and other veg. It's one of my favorite fermented and nutritious dishes when I'm not feeling like something sweet.
How to Make Kimchi Pancakes
Step 1: Whisk. In a medium bowl, whisk together the egg, kimchi brine, soy sauce and water.
Step 2: Add Flour. Add the flour and mix with a wooden spoon or spatula until combined.
Step 3: Add Kimchi. Add kimchi, green onions, garlic and sesame seeds. Stir to combine.
Step 4: Add Batter to Skillet. Heat a large non-stick skillet over medium heat with a tablespoon of canola oil. Drop ¼ cup of the batter into the skillet for each pancake and shape into a disc.
Chef's Note: Cooking no more than two at a time will ensure there is room in the pan for flipping.
Step 5: Cook the Pancakes. Cook pancakes until golden brown on both sides, about 2–3 minutes per side. Repeat for all of the pancakes.
Step 6: Serve. Serve immediately with sweet and sour sauce and fresh cilantro, if desired.
Joss' Tips
- One of the most important steps to keep in mind is to give your oiled cooking pan sufficient time to preheat before adding the pancake batter. This crucial preparation will ensure that you are actually frying the pancakes, leading to the sought-after crispy outer texture, rather than just heating them and letting them absorb the oil.
- Cast iron skillets are excellent for retaining heat, even after adding your mix, and are nice and sturdy. A non-stick pan will also work great.
- The sweet and sour sauce perfectly complements these tangy pancakes, so make sure you have some available on the side! Think of the sauce as the savory version of syrup for pancakes. It's just not the same without it.
Storage
- Refrigerate: This recipe is best eaten immediately, although leftovers can be stored in the fridge for up to 2 to 3 days.
- Freeze: You can also freeze them for up to 3 months in a freezer bag--just freeze them individually first on a pan and then pop them in a bag and back into the freezer.
Recipe FAQs
It consists of a batter made with flour, egg, Korean kimchi, water and other seasonings.
They are usually served with an Asian sauce for dipping. They can be paired with other native dishes such as pickled radish, kimchi vegetable stir fries, warm pumpkin porridge (also known as hobakjuk) or soybean sprouts.
Make sure you added and heated up the oil in the pan prior to adding the batter. It will crisp the pancakes up nicely.
Yes! When reheating, skip the microwave to avoid a soggy pancake and use your stovetop or oven to maintain the crispiness of the pancakes.
More Delicious Kimchi Recipes to Try
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📋Recipe
Kimchi Pancakes Recipe
Ingredients
- 1 large egg
- 2 tablespoons kimchi brine
- 2 tablespoons soy sauce
- ¼ cup water
- ¾ cup AP Flour
- 1 cup Korean kimchi - diced (without the brine)
- 2 green onions - chopped (about ⅓ cup)
- 1 teaspoon garlic - minced
- 2 tablespoons sesame seeds
- 1 tablespoon canola oil
- sweet and sour sauce - to serve
- fresh cilantro - optional garnish
Instructions
- In a medium bowl, whisk together the egg, kimchi brine, soy sauce and water.1 large egg, 2 tablespoons kimchi brine, 2 tablespoons soy sauce, ¼ cup water
- Add the flour and mix with a wooden spoon or spatula until combined.¾ cup AP Flour
- Add kimchi, green onions, garlic and sesame seeds. Stir to combine.1 cup Korean kimchi, 2 green onions, 1 teaspoon garlic, 2 tablespoons sesame seeds
- Heat a large non-stick skillet over medium heat. Add the canola oil and swirl it around to coat the bottom.1 tablespoon canola oil
- Drop ¼ cup of the batter into the skillet for each pancake and shape into a disc. Cooking no more than two at a time will ensure there is room in the pan for flipping.
- Cook pancakes until golden brown on both sides, about 2–3 minutes per side. Repeat for all of the pancakes.
- Serve immediately with sweet and sour sauce and fresh cilantro, if desired.
Equipment
Notes
- This recipe is best eaten immediately, although leftovers can be stored in the fridge for up to 2 to 3 days.
- You can also freeze them for up to 3 months in a freezer bag--just freeze them individually first on a pan and then pop them in a bag and back into the freezer.
- One of the most important steps to keep in mind is to give your oiled cooking pan sufficient time to preheat before adding the pancake batter. This crucial preparation will ensure that you are actually frying the pancakes, leading to the sought-after crispy outer texture, rather than just heating them and letting them absorb the oil.
- Cast iron skillets are excellent for retaining heat, even after adding your mix, and are nice and sturdy. A non-stick pan will also work great.
- When reheating, skip the microwave and use your stovetop or oven to maintain the crispiness of the pancakes.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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