Kimchi Pancake (kimchijeon)

Kimchi Pancakes with Soy Dipping Sauce

I went out with my extended family for Korean food at a local place called Dolsot. I have never had a bad dish there so if you live in the PacNW drive out to Issaaquah and try them out. On a whim, we decided to order the kimchi pancake. I’ve been obsessed with this tasty little treat since that first bite. After thinking about them non-stop for a whole day, there was nothing to do but to figure out how to make them at home. I could have gone back to Dolsot that instant but my local Uwajimaya was closer and they carry fresh kimchi.

This is another dish that Thogg doesn’t like. It really can’t be helped since he hates kimchi; restaurant made, store bought, or home-made he has hated them all. On the other hand, if you like kimchi you will almost be sure to love kimchi pancakes. I scoured the internet and compared kimchi pancake recipes then adjusted them so that they seemed to approximate what I had at Dolsot. The result a very yummy dish that was packed with flavor. That beautiful orange-red color of the pancake, it comes from kimchi juice. The only thing that could be improved is that, next time I will chop the kimchi a tiny bit smaller and I will try substituting some of the AP flour with rice flour and a pinch of cornstarch to see if I get a lighter and crispier texture to the batter.

A note: if you want to make this vegetarian look carefully when you buy your kimchi. Most good kimchi has shrimp or anchovies in it. Also, if you buy fresh kimchi you may want to wait a few days since older kimchi makes this dish taste better.


  • 1/2 c AP flour
  • 1/2 tsp salt
  • 1/2 tsp raw sugar granules
  • 1 c chopped kimchi
  • 2 large green onions – chopped into 1.5 inch long pieces and whites split in half
  • 2 to 3 Tbs kimchi juice (if your kimchi is very fresh it may not have let out much liquid yet)
  • 1/4c water
  • 1 to 2 Tbs oil for pan-frying

    Hot and Sizzling


  • Mix all dry ingredients. Add kimchi through water and stir with a spoon. The batter will be thick but shouldn’t be dry or too lumpy. Adjust your water if necessary.
  • Into a medium to large pan over medium high heat add 1 to 1.5 Tbs oil. Wait until oil is hot then add the pancake batter. Smoosh it down into a thin layer then let fry for about 1.5 to 2 minutes or until the batter cooks part way through and the bottom is crispy.
  • Flip and cook for another 1.5 minutes or until the batter is completely cooked through and the second side is crisp. Add the rest of the oil if needed.
  • Serve with a soy dipping sauce. Try using: soy sauce, pinch of sugar, sprinkle of rice vinegar, one or two drops of toasted sesame oil.

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