Kimchi Pancakes: How to Make Perfect Savory Pancakes

There’s something irresistible about the sizzle of Kimchi Pancakes hitting a hot pan. These crispy-edged, savory delights transform humble cabbage kimchi into a crave-worthy dish that’s simultaneously crispy, chewy, spicy, and tangy. After years of trial and error, I’ve finally perfected my recipe for authentic kimchi jeon that rivals any I’ve had in Korean restaurants. Whether you’re looking to use up aging kimchi or craving a quick Korean-inspired snack, these pancakes deliver bold flavors without complicated techniques. Furthermore, they’re endlessly customizable based on what’s in your refrigerator, making them perfect for impromptu meals.

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Why You’ll Love This Recipe

These Kimchi Pancakes have become a staple in my kitchen for good reason. In addition to their incredible flavor, they offer:

• Ready in just 20 minutes from start to finish
• Crispy exterior with a tender, flavor-packed interior
• Versatile as an appetizer, side dish, or light meal
• Perfect for using up older kimchi (which actually tastes better in pancakes!)

I first discovered these pancakes during a cooking class in Seoul, and I’ve been perfecting my version ever since. Moreover, they’re incredibly forgiving even novice cooks can achieve restaurant-quality results on their first try.

Pure Comfort

There’s something deeply satisfying about biting into a hot kimchi jeon on a rainy day. The contrast between the crispy edges and the tender center creates a textural experience that’s pure comfort food. In Korea, these savory pancakes are traditionally enjoyed with makgeolli (rice wine) during rainy weather the sound of raindrops complementing the sizzle of pancakes cooking. Consequently, they’ve become my go-to comfort food when the weather turns dreary or when I need a quick but satisfying meal.

Ingredients You’ll Need

Before diving into the cooking process, let’s gather all the necessary ingredients for these delicious pancakes. Meanwhile, feel free to adjust quantities based on how many people you’re serving.

• 1 cup kimchi, chopped into bite-sized pieces
• ¼ cup kimchi juice (from the kimchi container)
• 1 cup all-purpose flour
• 2 tablespoons rice flour (for extra crispiness)
• 1 large egg
• ½ cup ice-cold water
• 2 green onions, thinly sliced
• ½ small onion, thinly sliced
• 1 tablespoon vegetable oil, plus more for frying
• ¼ teaspoon salt (optional, depending on kimchi saltiness)

The star ingredient is obviously the kimchi itself. For the best flavor, use kimchi that’s well-fermented (at least 2 weeks old) as it provides more tang and depth. Rice flour isn’t absolutely necessary, but it’s my secret weapon for achieving that perfect crispiness that makes these pancakes exceptional.

Step-by-Step Instructions

Preparation

To begin preparing your Kimchi Pancakes, follow these simple steps:

1. Drain the kimchi, reserving the juice separately. Chop kimchi into bite-sized pieces.
2. In a large mixing bowl, combine the all-purpose flour and rice flour.
3. Add the egg, kimchi juice, and ice-cold water to the flour mixture.
4. Whisk gently until just combined – a few lumps are perfectly fine! Overmixing will make the pancakes tough.
5. Fold in the chopped kimchi, green onions, and sliced onion until evenly distributed.

Cooking Method

Now that your batter is ready, it’s time to cook these delicious pancakes to crispy perfection:

1. Heat a non-stick skillet over medium-high heat and add 2 tablespoons of vegetable oil.
2. Once the oil is hot (but not smoking), ladle about ½ cup of batter into the pan, spreading it into a circle about 6 inches in diameter and ¼ inch thick.
3. Cook the Kimchi Pancake for 3-4 minutes until the bottom turns golden brown and crispy.
4. Carefully flip the pancake using a wide spatula and cook for another 2-3 minutes until both sides are crispy and the center is cooked through.
5. Transfer to a paper towel-lined plate and repeat with remaining batter.

How to Know When It’s Done

Your pancake is perfectly cooked when the edges turn deep golden brown and slightly crispy. The center should be firm when gently pressed with a spatula. Look for small bubbles forming and popping on the surface as it cooks.

Finishing Touches

Let the pancakes rest for 1-2 minutes before cutting into wedges. Serve immediately with a simple dipping sauce made from equal parts soy sauce and rice vinegar with a sprinkle of sesame seeds. For an extra special presentation, garnish with additional sliced green onions.

Tips for Perfect Results

• Don’t over-mix the batter – lumps are your friend for a tender texture
• Use a well-seasoned cast iron or quality non-stick pan for best results
• Make sure the oil is properly heated before adding batter
• Rest the batter for 5 minutes before cooking for better texture
• Maintain medium-high heat throughout cooking for optimal crispiness

Variations to Try

Furthermore, you can customize your Korean pancakes with these tasty variations:

• Add 1/4 cup of small cooked shrimp or squid pieces for seafood pancakes
• Mix in grated zucchini or carrots for extra vegetables
• Try a gluten-free version using rice flour only

FAQ

Time to Get Cooking!

In conclusion, these Kimchi Pancakes are more than just a recipe they’re a celebration of Korean flavors that anyone can master. The combination of spicy, tangy kimchi with the crispy-chewy texture creates an irresistible bite every time. Try them this weekend, and don’t forget to check out my Korean Fried Chicken or Vegetable Bibimbap recipes!