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Kimchi Jun (Kimchi Pancake) and Dipping Sauce

Rated as 4.35 out of 5 Stars

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

30 m servings 199 cals
Original recipe yields 4 servings (8 pancakes)

Directions

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  1. Stir together the kimchi, kimchi juice, flour, eggs, and green onion in a bowl. Watch Now
  2. 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. Watch Now
  3. Whisk together the rice vinegar, soy sauce, sesame oil, chili pepper flakes, and toasted sesame seeds. Serve with the pancakes. Watch Now

Nutrition Facts


Per Serving: 199 calories; 7.1 g fat; 26.5 g carbohydrates; 7.4 g protein; 93 mg cholesterol; 552 mg sodium. Full nutrition

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Reviews

Read all reviews 24
  1. 31 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 pou...

Most helpful critical review

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.

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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 pou...

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...

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.

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 m...

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 adde...

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...

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 fl...

DELISH! Good for when you're not full yet but you're not that hungry. I added some milk and water to the batter because it seemed dry. I also sprinkled in some salt and sugar.

It was alright. Nowhere near as good as the authentic kimchi pancakes my mom makes but got rid of all my overly-fermented kimchi. It's a decent recipe.