Kimchi Jeon [김치전] — Crispy Korean Kimchi Pancake
Kimchi Jeon (김치전) is Korea’s ultimate “fridge-raid” pancake — crispy on the outside, chewy on the inside, and made with kimchi you already have at home. No fancy equipment, no hard-to-find ingredients. Just simple pantry cooking that tastes amazing.
Kimchi Jeon Ingredients
Main Ingredients (Serves 2)
- Sour Kimchi (신 김치) — 150g
- Green Onion (대파) — 20g
Batter Ingredients
- Kimchi Juice (김치 국물) — 100ml
- All-Purpose Flour (중력분) — ¾ cup (150ml)
- Potato Starch (전분) — ½ cup (100ml)
- Fish Sauce (참치액) — ¾ tbsp
- Water (물) — 100ml
- Sugar (설탕) — ½ tsp
📏 Measurement Reference: 1T (tbsp) = 1 full rice spoon | 1t (tsp) = ⅓ rice spoon | 1 cup = 200 ml
How to Make It
Step 1 — Prep the kimchi
Chop the kimchi into bite-sized pieces (about 2–3 cm). Slice the green onion diagonally. Set both aside.
Step 2 — Make the batter
In a bowl, mix the flour and potato starch together. Add the kimchi juice, water, fish sauce, and sugar. Stir until smooth — the batter should pour easily but not be watery. Fold in the chopped kimchi and green onion.
Step 3 — Heat the pan
Put a pan on medium-high heat. Add 2–3 tablespoons of cooking oil and wait until it’s hot. To test: drop a tiny bit of batter in — if it sizzles right away, you’re ready.
Step 4 — Cook
Pour the batter into the pan and spread it into a round, about 1 cm thick. Cook for 4–5 minutes without touching it. When the edges look dry and the bottom is golden brown, flip it once. Cook the other side for 3–4 minutes.
Step 5 — Serve
Slide the pancake onto a cutting board, let it rest for 1 minute, then cut into pieces. Eat right away while it’s hot and crispy.
Dipping Sauce (Optional)
Mix together: soy sauce + rice vinegar in a 1:1 ratio, with a few drops of sesame oil and a pinch of sesame seeds. Simple and perfect alongside the pancake.
3 Things That Make a Big Difference
Use older kimchi. Kimchi that’s been in the fridge for a few weeks is tangier and gives much better flavor. Fresh kimchi works, but older is better.
Don’t skip the potato starch. This is what makes the edges crispy. All-purpose flour alone will give you a soft, doughy result.
Get the pan hot before you pour. If the oil isn’t hot enough, the pancake absorbs the oil and turns greasy instead of crispy.
Leftovers?
Skip the microwave — it makes the pancake soft. Instead, reheat in a dry pan over medium heat for 2–3 minutes per side, or use an air fryer at 180°C for 4–5 minutes.
