Kimchijeon Korean Kimchi Pancake

Kimchijeon Korean Kimchi Pancake

By Katherine Hillier

Average rating: 4.0 • Rated by 2 users

Servings: 1

Total time: 15 min

Preparation time: 10 min

Cooking time: 5 min

Cooking method: Frying

Difficulty: Beginner

A tasty and filling savoury pancake featuring the most iconic dish in Korean cuisine; the spicy fermented cabbage known as kimchi.


Kimchi (spooned out of a jar, including some tasty brine) • 65 g
Sesame seeds (I used black sesame) • 3 g
Rice flour • 55 g
Water • 60 ml
Chives, finely chopped • 10 g



If the kimchi is in large pieces, slice it into finer bits. Then, add the flour, sesame seeds, water, chopped chives, and a sprinkle of brown sugar if you like. Stir to combine, ensuring there are no lumps of flour.


Drizzle oil into a hot frying pan. I like to use sesame oil for its delicious taste, but any oil should work fine.


Check the oil is hot by dripping in a drop of pancake batter. If it begins to fry, then pour in the rest of the batter.


Fry the pancake on both sides until it gets a little golden on each side. If you put a lid on the pan, this should help it cook faster and ensure the inside of the pancake is cooked through.


When it's looking lovely and ready to eat, slide it out onto a plate, and enjoy! I topped my pancake with some fresh crunchy salad and extra sesame seeds to have for lunch, but you can use anything you feel like. You could even make this pancake to accompany a Korean main dish.

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