How to Make Kimchi Jeon: Crispy Korean Kimchi Pancake Recipe

How to Make Kimchi Jeon: Crispy Korean Kimchi Pancake Recipe

Kimchi Jeon (김치전), also known as kimchi pancake, is one of the most beloved comfort foods in Korea. It’s quick, savory, crispy on the outside, and soft in the middle — perfect as a snack, appetizer, or anju (안주) to pair with makgeolli, Korean rice wine.

In this blog post, I’ll show you how to make authentic kimchi jeon using just a few ingredients, plus some pro tips to get that perfect crunch. Let’s dive into this Korean classic!

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What Is Kimchi Jeon?

Kimchi Jeon (김치전), also called kimchi buchimgae (김치부침개), is a savory Korean pancake made primarily with chopped aged kimchi, flour, and water. It’s pan-fried until golden and crispy and often includes additional ingredients like onion, scallions, or pork for a deeper flavor.

Kimchi pancakes are:

• Super quick to prepare (under 15 minutes)
• A great way to use up over-fermented kimchi
• Incredibly satisfying and full of umami

It’s often enjoyed on rainy days or served alongside drinks in Korean bars.

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Ingredients

Here’s what you’ll need for 2 servings:

• 1 cup well-fermented napa kimchi (chopped)
• 1/2 cup kimchi juice (optional but adds flavor)
• 1/2 small onion (thinly sliced)
• 1 scallion (chopped)
• 1/2 cup all-purpose flour
• 1/4 cup water (adjust as needed)
• 1 egg (optional)
• 1–2 tbsp vegetable oil (for frying)
• Optional: 1/4 cup pork belly or seafood (shrimp, squid)

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Instructions

1. Mix the Batter

• In a mixing bowl, combine chopped kimchi, onion, scallions, flour, and water.
• Add kimchi juice for extra flavor and color.
• If using egg, mix it in to create a richer texture.
• Optional: Add pork belly or seafood for a heartier version.

2. Pan-Fry the Pancake

• Heat oil in a nonstick or cast-iron pan over medium-high heat.
• Pour the batter into the pan and spread it evenly.
• Cook for 3–4 minutes on each side until golden brown and crispy.
• Press down with a spatula for maximum crispiness.

3. Serve

• Cut into bite-sized pieces and serve hot.
• Best enjoyed with a dipping sauce of soy sauce, vinegar, and a pinch of sugar.

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Tips for the Best Kimchi Jeon

• Use aged kimchi: It has more tang and deeper flavor.
• Don’t skimp on oil: A generous amount helps make the outside crispy.
• Add a little sugar: It balances the acidity of the kimchi.
• Serve immediately: The pancake is best fresh off the pan.

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Final Thoughts

Kimchi Jeon is proof that simple ingredients can come together to create something deeply satisfying. Whether you’re looking for a quick snack, a rainy day treat, or the perfect Korean bar food, this pancake delivers.

So next time your kimchi gets too sour — don’t toss it. Turn it into crispy, golden kimchi jeon!

Keywords: Kimchi jeon recipe, Korean kimchi pancake, how to make kimchi jeon, kimchi buchimgae, Korean pancake recipe, fermented kimchi dish, easy Korean snack, makgeolli food pairing