These Korean-style pancakes are served spicy, not sweet. They're great for getting rid of overly-fermented kimchi!

Adine Lee
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir together the kimchi, kimchi juice, flour, eggs, and green onion in a bowl.

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  • Heat vegetable oil over medium heat in a large skillet. Using about 1/4 cup of batter for each pancake, pour into skillet, spreading as thin as possible. Cook pancakes until set and lightly browned, turning once, 3 to 5 minutes per side. Season to taste with salt.

  • Whisk together the rice vinegar, soy sauce, sesame oil, chili pepper flakes, and toasted sesame seeds. Serve with the pancakes.

Nutrition Facts

199 calories; 7.1 g total fat; 93 mg cholesterol; 549 mg sodium. 26.5 g carbohydrates; 7.4 g protein; Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/08/2010
Excellent recipe! Some tips to make it better: Do not incorporate the egg into the batter. Instead, crack and beat an egg all at once. Once you have the pancake spread out in the oil, gently pour the egg on top. Also, two teaspoons of cornstarch really crispens up the pancake. Be sure not to lay on the batter too thick -- make it super thin to start with, as it will puff up a bit, even without the addition of baking powder. DELICIOUS! Read More
(40)

Most helpful critical review

Rating: 3 stars
06/27/2011
This was okay. Missing pork flavor though. Next time I think I'm going to add thinly sliced strips of pork or ground pork to add that flavor. Read More
(10)
33 Ratings
  • 5 star values: 20
  • 4 star values: 7
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
02/08/2010
Excellent recipe! Some tips to make it better: Do not incorporate the egg into the batter. Instead, crack and beat an egg all at once. Once you have the pancake spread out in the oil, gently pour the egg on top. Also, two teaspoons of cornstarch really crispens up the pancake. Be sure not to lay on the batter too thick -- make it super thin to start with, as it will puff up a bit, even without the addition of baking powder. DELICIOUS! Read More
(40)
Rating: 4 stars
02/08/2010
Excellent recipe! Some tips to make it better: Do not incorporate the egg into the batter. Instead, crack and beat an egg all at once. Once you have the pancake spread out in the oil, gently pour the egg on top. Also, two teaspoons of cornstarch really crispens up the pancake. Be sure not to lay on the batter too thick -- make it super thin to start with, as it will puff up a bit, even without the addition of baking powder. DELICIOUS! Read More
(40)
Rating: 4 stars
10/25/2011
Easiest Korean dish to make! I love all Korean jeon(pancakes)and I often make this with the easiest recipe I am so used to: flour mix with chopped kimchi, more fermented the better, add water to make the mixture gooey and just pour it in sizzling oil. When it is fried crispy enough turn it over to the other side. I suggest no eggs to make the kimchi jeon more crispy and savory, eggs make it just too soft and moist. With this recipe kimchi cannot go wrong!:) Read More
(28)
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Rating: 3 stars
06/27/2011
This was okay. Missing pork flavor though. Next time I think I'm going to add thinly sliced strips of pork or ground pork to add that flavor. Read More
(10)
Rating: 5 stars
12/10/2011
Lol Kimchi Pancakes are one of the reasons I married my husband (he's Korean)! Haven't tried it this way.. We usually just get mix at the asian store.. Will have to try it this way next time I make Kimchi! Read More
(8)
Rating: 5 stars
10/06/2010
LOVE THIS! Very simple and delicious. I used some overly fermented kimchi that I couldn't bear to toss and since there wasn't much juice I added water instead. I used whole wheat flour and added 2 tsp cornstarch like another reviewer recommended. Cooked them on my nonstick griddle without the oil at somewhere between 350F and 375F. Served with sides of miso soup and steamed kale. This is definitely replacing my old bland scallion pancake recipe. Read More
(7)
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Rating: 5 stars
04/13/2009
These are a great way to enjoy Kimchi for all of us Kimchi lovers out there. The second time I made it I used whole wheat flour and added the salt into the batter as well as some baking powder to make them rise a little bit like regular pancakes. Great along side stir fry. Read More
(7)
Rating: 5 stars
10/06/2013
One of my fav's to use up the extras in the refrigerator including the end of the Kimchee jar. To make the outsides extra crispy and boost the protein level of this add part besan (chickpea flour - found in indian food markets) to the wheat flour specified. I like them with a 50/50 mix. Add a bit of sesame oil to the cooking oil to give a nice flavor. I also make these without the kimchee using other scrap veggies and indian spices in batter such as cumin turmeric coriander and/or garam masala. Sour cream or plain yogurt dip also good with indian version. Also can add thai curry pastes and fish sauce to spice it up. Read More
(6)
Rating: 5 stars
03/20/2009
I loved it very much! It was millions times better than American breakfast pancake. Will make again. Read More
(4)
Rating: 5 stars
03/24/2009
Yum yum yum! Read More
(4)