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Comforting, easy Korean Kimchi Pancake recipe made gluten-free! A simple batter makes delicious savory pancakes complete with a yummy, addicting dipping sauce. The ultimate Korean comfort food right in your home kitchen.
What is Kimchijeon?
Kimchijeon or kimchi jeon (김치전) is a Korean kimchi pancake – a crispy, crunchy, and savory dish that’s very easy to make and very popular in Korean cuisine. Also called kimchi buchimgae (김치부침개), it can be enjoyed as an appetizer, side dish, or main dish—a great way to use up well-fermented sour kimchi.
Koreans like to eat savory pancakes alongside makgeolli (Korean rice wine/rice vinegar) on a rainy day. It’s one of my personal favorite Korean comfort foods and I’m so excited to share it with you.
Why You’ll Love This Recipe
If you love Korean food, or are branching out for the first time, this simple recipe is a great place to start! Savory Kimchi Pancakes (Kimchijeon) made from a simple batter and a handful of dipping sauce ingredients for an optional, but highly recommended kick!
This kimchi pancake recipe makes a pretty mild kimchijeon (both my kids love it), but you can make it spicier by adding 1-2 tsp of gochujang to the batter. You will love this delicious, easy, and comforting recipe that beloved by Koreans everywhere!
Watch a Short Video of This Recipe
Ingredient Notes
Kimchi Pancake
- gluten-free all-purpose flour: You can use regular flour if you’re not gluten-free.
- potato starch
- baking powder
- cold water
- kimchi juice: This is the kimchi liquid or kimchi brine that the kimchi rests in as it’s stored.
- well-fermented kimchi: Kimchi is typically made with fish sauce. Look for a vegan version of kimchi if desired.
- onion
- green onions
- avocado oil
Dipping Sauce (Optional)
- tamari sauce: Use regular soy sauce if not gluten-free.
- vinegar
- water
- sesame oil
- sugar
- toasted sesame seeds
- gochugaru
Step-by-Step Instructions
- If using, combine all ingredients for the dipping sauce in a small bowl and set aside.
- In a large mixing bowl, stir together the dry ingredients: flour, potato starch, and baking powder.
- In a separate bowl, stir together water and kimchi juice. Slowly add this to the flour mixture while whisking until smooth.
- Add kimchi, onion, and green onion, and fold to combine. If the batter seems too thick, add more water – the batter should be like a thin pancake batter.
- Add 1 tbsp of avocado oil to a large nonstick pan over medium-high heat.
- Scoop out some of the batter on the skillet and spread it in a thin, even layer (the amount of batter will depend on the size of the pan – I was able to make 3 pancakes in a 9-inch skillet).
- Cook pancakes for 3 minutes, until the edges are golden brown. Flip, add more oil to the sides, then tilt the pan so the oil can spread out through the bottom.
- Press the pancake down with a spatula, then cook for another 3 minutes until crisp and brown on the bottom of the pancake.
- Remove from the pan, then repeat with the rest of the batter.
- Slice into bite-sized pieces and serve with the dipping sauce, if using.
Expert Tips
- Vegan Kimchi Pancakes: You can make a vegan version of this recipe by using vegan kimchi.
Serving Tips
Slice into bite-sized pieces, and serve warm with the dipping sauce or by itself.
Storage Tips
This kimchi pancake recipe is best eaten right away but leftovers can be stored in an airtight container in the fridge for up to 3-4 days.
To reheat, pan fry for 2 minutes per side over medium high heat. I personally like air fry at 400 degrees F for 3 minutes per side.
Recipe FAQs
Why is my kimchi pancake not crispy?
It’s possible that your batter is too thick. The consistency of the batter is important to achieve a thin and crispy pancake. Add some water to thin out your batter.
What is kimchi pancake made of?
These pancakes are made with a simple, homemade Korean pancake mix, and simple ingredients for a dipping sauce (optional). It’s a super easy recipe that’s packed with flavor and so satisfying!
More Korean Recipes
30-Minute Dak Juk
Easy Kkakdugi Recipe
Mayak Eggs
Korean Soondubu with Kimchi
Pickled Korean Perilla Leaves
If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on Instagram for even more delicious recipes!
Korean Kimchi Pancake Recipe (Kimchijeon 김치전)
Comforting, easy Korean Kimchi Pancake recipe made gluten-free! A simple batter makes delicious savory pancakes complete with a yummy, addicting dipping sauce. The ultimate Korean comfort food right in your home kitchen.
Print Pin Rate
Course: Appetizer, Main Course
Cuisine: Korean
Prep Time: 10 minutes minutes
Cook Time: 18 minutes minutes
Total Time: 28 minutes minutes
Servings: 3 servings
Calories: 344kcal
Ingredients
- 1 cup gluten free all-purpose flour
- 3 tbsp potato starch or corn starch
- 1 tsp baking powder
- 1 cup cold water
- 2 tbsp kimchi juice plus more if needed
- 1 cup well fermented kimchi chopped (use vegan kimchi to make vegan pancakes)
- 1/2 onion thinly sliced
- 2 green onions thinly sliced
- Avocado oil or your favorite cooking oil, for cookjing
Dipping Sauce (Optional)
- 1 tbsp tamari sauce or soy sauce
- 1 tbsp vinegar
- 1 tbsp water
- 1 tsp sesame oil
- 1/2 tsp sugar
- 1/2 tsp toasted sesame seds
- 1/4 tsp gochugaru OPTIONAL
Instructions
If using, combine all ingredients for the dipping sauce in a small bowl and set aside.
In a large mixing bowl, stir together flour, potato starch, and baking powder.
In a separate bowl, stir together water and kimchi juice. Slowly add this to the flour mixture while whisking until smooth.
Add kimchi, onion, and green onion, and fold to combine. Add more water if the batter seems too thick – the batter should be like a thin pancake batter.
Add 1 tbsp of avocado oil in a skillet over medium high heat.
Scoop out some of the batter on the skillet and spread in a thin even layer (the amount of the batter will depend on the size of the pan – I was able to make 3 pancakes in a 9-inch skillet).
Cook for 3 minutes, until the edges are golden. Flip, add more oil to the sides, then tilt the pan so the oil can spread out through the bottom.
Press the pancake down with a spatula, then cook for another 3 minutes until crisp and brown on the bottom.
Remove from the pan, then repeat with the rest of the batter.
Slice into bite sized pieces and serve with the dipping sauce, if using.
Nutrition Facts
Korean Kimchi Pancake Recipe (Kimchijeon 김치전)
Amount Per Serving (1 serving – makes 3)
Calories 344Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 2g13%
Polyunsaturated Fat 3g
Monounsaturated Fat 13g
Sodium 199mg9%
Potassium 321mg9%
Carbohydrates 40g13%
Fiber 6g25%
Sugar 3g3%
Protein 5g10%
Vitamin A 116IU2%
Vitamin C 3mg4%
Calcium 112mg11%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Video
Notes
Expert Tips
- Vegan Kimchi Pancakes: You can make a vegan version of this recipe by using vegan kimchi.
Serving Tips
Slice into bite-sized pieces, and serve warm with the dipping sauce or by itself.
Storage Tips
This kimchi pancake recipe is best eaten right away but leftovers can be stored in an airtight container in the fridge for up to 3-4 days.
To reheat, pan fry for 2 minutes per side over medium high heat. I personally like air fry at 400 degrees F for 3 minutes per side.
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