Kimchi pancake (Kimchijeon)
Prep time
Cook time
Total time
Easy savoury Korean Kimchi Pancakes as snack or appetizer
Cuisine: Korean
Serves: 3-4
  • 1 cup roughly chopped kimchi
  • 3 tablespoon kimchi juice
  • 2 tablespoon chopped onion (1 small onion)
  • ½ teaspoon salt
  • ½ teaspoon brown sugar (optional)
  • ½ cup flour (I use gluten free flour mix of rice flour + tapioca flour)
  • ¼ cup of water
  • 2 tablespoon grapeseed oil
  1. Place all ingredients (except grapeseed oil) in a bowl and mix it well with a spoon.
  2. Heat up a non-stick pan on medium high heat and pour in 2 tablespoon of grapeseed oil.
  3. Place 2 spoonful of kimchi pancake batter on the pan, spreading it thinly and evenly with a spoon.
  4. Cook for 1 - 1½ minutes until the bottom turns brown and crispy. Turn it over with a spatula. Lower the heat to medium and cook for another 1½ minutes.
  5. Turn it over one more time and cook for 30 seconds before transferring it to a plate. You can serve the pancake whole or cut it into bite size pieces.
  6. Continue making pancake with the rest of batter.
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