Kimchi Pancakes (Kimchijeon)

Method

1. Make the batter by whisking flour, cold water, egg, and kimchi liquid together until smooth. Fold in the chopped kimchi and sliced scallions. The batter should be thin enough to spread in the pan but thick enough to hold the kimchi pieces.

2. Heat a generous amount of oil in a non-stick skillet over medium-high heat. Pour half the batter into the pan and spread it thin with a spatula. Press it flat — you want a thin, even layer for maximum crispiness.

3. Cook for 3 minutes until the bottom is golden and crispy. You should hear active sizzling. Flip carefully and cook 2 minutes more until both sides are golden and the edges are lacy and crisp.

   Flip only once. Every time you flip, you restart the browning process on that side. One flip gives you the deepest, most even crust.

   Flip only once. Every time you flip, you restart the browning process on that side. One flip gives you the deepest, most even crust.

4. Mix the dipping sauce: soy sauce, rice vinegar, sesame oil, and sliced scallion. Cut the pancake into wedges and serve immediately with the dipping sauce.

   Slice against the grain for tenderness. The grain is the direction of the muscle fibers — cutting across them shortens the fibers, making each bite more tender.

   Slice against the grain for tenderness. The grain is the direction of the muscle fibers — cutting across them shortens the fibers, making each bite more tender.

Equipment

• Non-stick skillet (10-inch) Also good: Victoria Cast Iron Griddle
• Mixing bowl Recommended: Vollrath Stainless Steel Mixing Bowl
• Spatula Recommended: GIR Ultimate Silicone Spatula
• Nonstick skillet Recommended: All-Clad HA1 Expert Hard Anodized Nonstick Frying Pan
• Tongs Also good: Wok Spatula
• Whisk Recommended: OXO Good Grips 11-Inch Balloon Whisk
• Deep pot or Dutch oven for frying Recommended: Lodge 6-Quart Enameled Cast Iron Dutch Oven

Chef Notes

• The most important thing: Use older, more fermented kimchi — the kind that's been in the fridge for weeks or months. Older kimchi is more sour and flavorful, which gives the pancakes their signature tangy punch. Fresh kimchi is too mild.
• The kimchi liquid goes into the batter. It adds flavor, acidity, and helps the batter bind. Don't discard it.
• Press the pancake flat with a spatula while it cooks. Thin, flat pancakes are crispier than thick, puffy ones. Maximum surface area = maximum crunch.
• Use enough oil to generously coat the pan. The edges of the pancake should fry in the oil, creating a lacy, crispy border.
• Mix the dipping sauce while the pancakes cook. The soy-vinegar-sesame combination is the classic Korean accompaniment.

Common Substitutions

Ingredient	Substitution	Notes
Soy sauce	Tamari or coconut aminos	Tamari is gluten-free. Coconut aminos are lower sodium.
Rice vinegar	White wine vinegar or apple cider vinegar	Both are milder than distilled white.
Dutch oven	Heavy-bottomed pot with tight lid	Any heavy pot works — the tight lid is essential.

What You're Practicing

Kimchi pancakes teach you about using fermented ingredients as a flavor base. The kimchi provides salt, acid, umami, and heat all in one ingredient — the batter is just a vehicle to deliver it in crispy form. This same principle applies to using sauerkraut in German dishes, miso in Japanese cooking, and fermented black beans in Chinese stir-fries. Visit Techniques for more on fermented ingredients.

Making a thin, crispy pancake teaches you about surface area and heat management. Pressing the batter flat maximizes the ratio of crispy surface to soft interior — the same principle behind crêpes, dosas, and scallion pancakes.