Kimchi Pancake – Kimchijeon

Kimchi pancake - kimchijeon

5 from 1 review

Fall in love with this super savory kimchi pancake served with a fiery soy dipping sauce. It’s the ultimate Korean snack, like nothing you’ve ever tasted!


Units Scale
  • 1 cup Korean pancake mix
  • 1/2 teaspoon kosher salt
  • 3/4 cup water
  • 1 large egg (beaten)
  • 2 tablespoons kimchi juice
  • 1 cup kimchi (roughly chopped)
  • 2 stalks scallions (finely chopped)
  • 2 tablespoons vegetable oil
  • shredded nori sheet for topping (optional)

Dipping sauce:

  • 2 tablespoons soy sauce
  • 2 tablespoons water
  • 2 tablespoons rice vinegar
  • 1 red or green Thai chili (finely chopped (optional))
  • 1/2 stalk scallion (finely chopped)


  1. Put all the ingredients for the dipping sauce in a bowl and stir. Set aside.
  2. Sift the pancake mix and salt into a bowl and slowly add the water while whisking. Keep whisking until the batter is smooth.
  3. Add the egg and kimchi juice and stir until the ingredients are combined. Add the kimchi and green onions, and mix into the batter.
  4. In a large frying pan over medium high heat, add the vegetable oil and swirl it in the pan to coat the bottom surface.
  5. Add a ladle full of batter to the pan and move the pan in a circular motion to spread the batter evenly and create a round pancake.
  6. Cook on one side for 30 seconds and turn the heat down to medium low. Cook until the bottom side is golden brown while pressing down a couple of time to flatten the pancake, about 2 to 3 minutes.
  7. Use a spatula to flip the pancake and cook for 1 minute.
  8. Transfer the pancake to a plate and slice it into wedges. Repeat the steps for the remaining batter.
  9. Serve with dipping sauce.


Adding sesame seeds or a dash of sesame oil to the dipping sauce will add a nuttiness and will also mellow the flavors.

Leftovers: Wrap the leftovers wedges in plastic wrap, or transfer them to an airtight storage container. Store in the refrigerator for up to 3 days.


Keywords: Crepe

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