Korean Kimchi Pancakes Recipe: A Crispy and Flavorful Korean

Kimchi pancakes, or Kimchi Jeon (김치전), are a beloved dish in Korean cuisine, combining the bold and tangy flavors of kimchi with a crispy, savory batter. This dish is a fantastic way to use up leftover kimchi while indulging in a delightful, crunchy snack or side dish. Whether you enjoy it as a light meal or serve it as an appetizer, Korean kimchi pancakes offer a satisfying burst of flavors that appeal to those who enjoy spicy, tangy, and umami-rich dishes.

These pancakes are not only delicious but also incredibly versatile. You can adjust the level of spiciness and incorporate additional vegetables or proteins to suit your taste. The texture is key – crispy on the outside, soft on the inside – making them a popular choice for anyone looking to explore authentic Korean flavors at home. Here’s how you can make your own Korean kimchi pancakes from scratch!

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Ingredients

To make Korean kimchi pancakes, you’ll need the following ingredients:

• 1 cup of kimchi, chopped (preferably well-fermented)
• 1/2 cup all-purpose flour
• 1/4 cup rice flour (optional, for extra crispiness)
• 1/2 cup cold water (adjust as necessary)
• 1 egg
• 2 tablespoons of kimchi juice (from the kimchi jar)
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/4 teaspoon sugar
• 1/2 teaspoon garlic powder (optional)
• 1/4 teaspoon ground black pepper
• 1 tablespoon chopped scallions
• Vegetable oil for frying

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Nutrition (per serving)

• Calories: 160–200 kcal (depending on portion size)
• Protein: 4–5g
• Carbohydrates: 20–25g
• Fat: 6–8g
• Fiber: 2–3g
• Sodium: 400–500mg

(Note: Nutritional values are estimates and may vary depending on specific ingredients used.)

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Prep Time

• Prep Time: 10–15 minutes

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Active Time

• Active Cooking Time: 15–20 minutes

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Resting Time

• Resting Time: None required, but letting the batter rest for 10 minutes can help it thicken.

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Total Time

• Total Time: 25–35 minutes

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Servings

• Servings: 3–4 servings (depending on portion size)

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Cuisine and Course

• Cuisine: Korean
• Course: Snack, Appetizer, or Side Dish

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Equipment

• Large mixing bowl
• Frying pan/skillet
• Spatula
• Measuring cups and spoons
• Knife and chopping board

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Instructions

Step 1: Prepare the Kimchi

Start by chopping the kimchi into bite-sized pieces. If your kimchi is very wet, you can press it gently to remove excess liquid, but make sure to keep some of the juice as it will add flavor to the batter. If you have kimchi juice leftover from the jar, set that aside as well for use in the batter.

Step 2: Make the Pancake Batter

In a large mixing bowl, combine the all-purpose flour, rice flour (optional), garlic powder (if using), sesame oil, soy sauce, sugar, and black pepper. Add the egg and stir everything together. Gradually add cold water until you achieve a batter that’s slightly thicker than pancake batter but still pourable. Add the kimchi juice and chopped kimchi, mixing until everything is evenly incorporated.

If you prefer a chunkier pancake, leave some kimchi pieces larger; for a smoother texture, chop them smaller. Add chopped scallions to the batter for a fresh flavor boost.

Step 3: Heat the Pan

Place a frying pan or skillet over medium heat. Add enough vegetable oil to coat the bottom of the pan. You want the oil to be hot enough to fry the pancakes but not so hot that they burn immediately.

Step 4: Cook the Pancakes

Once the oil is hot, spoon large spoonfuls of the batter into the pan. Use the back of the spoon to spread the batter out into a thin, even layer. You can make one large pancake or several smaller ones, depending on your preference. Cook for about 3–4 minutes on each side or until golden brown and crispy. Flip gently with a spatula, ensuring that both sides are cooked to a perfect crisp.

Step 5: Serve and Enjoy

Once the pancakes are done, remove them from the pan and drain any excess oil on a paper towel. Serve immediately with a dipping sauce made from soy sauce, vinegar, and a touch of sesame oil for added flavor.

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Tips and Variations

• Spice Level: Adjust the spice level by adding gochujang (Korean red chili paste) or chopped fresh chili to the batter. If you prefer a milder flavor, simply reduce the amount of kimchi or use a milder variety.
• Additions: Try adding vegetables like shredded carrots or zucchini for extra texture. You can also include ground pork or shrimp for a heartier dish.
• Dipping Sauce: A simple dipping sauce made of soy sauce, vinegar, and sesame oil enhances the flavor. You can also add a little bit of sugar and crushed red pepper flakes for a sweet and spicy contrast.
• Gluten-Free Option: To make a gluten-free version, replace the all-purpose flour with a gluten-free flour blend and use rice flour as the main binding agent.

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Conclusion

Korean kimchi pancakes are a wonderful dish that combines the bold flavors of kimchi with a crispy, savory pancake. Whether you make them as a snack, appetizer, or side dish, they’re sure to impress with their unique flavors and satisfying texture. The recipe is easy to follow and customizable based on your preferences, allowing you to add extra vegetables or protein for a more filling dish.

Enjoying Korean kimchi pancakes is not only a treat for the taste buds but also a great way to experiment with traditional Korean ingredients and cooking techniques. Give this recipe a try, and you’ll soon be indulging in a crispy, flavorful pancake that brings a taste of Korea to your kitchen!