Simple Kimchi Pancake Recipe (Kimchijjeon)

Kimchi pancake (kimchijjeon) is a great snack to have at home, whether it’s on a rainy day or for a quick meal. Find out how to make the simple kimchi pancake recipe

One of my favorite ways to enjoy kimchi is in a crispy kimchi pancake. It’s perfect for a cozy rainy day or when you want something quick and satisfying.

You can customize it with additions like perilla leaves, squid, or fresh red pepper.

For any leftovers, place the pancakes in a zip-top bag with parchment paper between each one to prevent sticking.

To reheat, air fry at 400°F for 3–5 minutes, or until heated through and crispy again. (If reheating from frozen, cook for about 5–7 minutes.)

Simple Korean Kimchi Pancake Recipe

Enjoy this simple Korean kimchi pancake recipe great for a rainy day or as a snack!

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Cook Time 30 minutes mins

Servings: 4 people

Course: Appetizer, Side Dish, Snack

Cuisine: Korean

Ingredients Method

Ingredients

  

• 2 cups Kimchi, chopped
• 3/4 cup Cold water
• 1 cup Korean pancake flour Alternatively, you can make your own mix by combining all-purpose flour with garlic powder, onion powder, ground black pepper, and a pinch of salt.
• 2 tbsp Kimchi juice Optional for flavor
• 1.5 tsp Hoxy kimchi seasoning Optional for flavor
• 1/2 cup Shrimp, peeled and deveined. Optional
• 1 cup bean sprouts Optional for additional crunch
• 2 Green onions, cut into 2-inch lengths.

Dipping Sauce

• 2 tbsp soy sauce
• 1 tbsp White vinegar, Apple Cider vinegar, or Rice vinegar
• 1/2 tsp Korean red pepper powder Optional

Method

 

1. In a bowl, whisk together the Korean pancake flour and water until smooth and well combined.
   3/4 cup Cold water, 1 cup Korean pancake flour
2. Add the kimchi, shrimp, green onions, bean sprouts, kimchi juice, and Hoxy kimchi seasoning to the batter. Gently mix until everything is evenly coated. The batter should be slightly thicker than traditional pancake batter, but still loose enough to spread evenly in the pan.
   2 cups Kimchi, chopped, 2 tbsp Kimchi juice, 1.5 tsp Hoxy kimchi seasoning, 1/2 cup Shrimp, peeled and deveined., 2 Green onions, cut into 2-inch lengths., 1 cup bean sprouts
3. Drizzle 1 tablespoon of cooking oil into a frying pan and heat over medium for about 1 minute, until the oil is hot and shimmering.
4. Ladle the batter into the pan and quickly spread it out into a thin, even layer.
5. Cook for 3–4 minutes, or until lightly browned. Flip and cook for another 3 minutes, until both sides are golden and crisp.
6. Repeat the process until all of the batter has been used. I like to transfer the cooked pancakes to a wire rack to keep the bottoms crisp and prevent them from getting soggy.
7. Combine the ingredients for the dipping sauce
   2 tbsp soy sauce, 1 tbsp White vinegar, Apple Cider vinegar, or Rice vinegar, 1/2 tsp Korean red pepper powder