Crispy Kimchi Pancakes: A Savory Korean Breakfast

Updated at: 01/06/2025

Kimchi pancakes, or Kimchi Jeon (김치전), are a beloved Korean street food and a delightful addition to any meal. These savory pancakes offer a delightful balance of textures and flavors: the satisfying crunch of the kimchi, the soft tenderness of the pancake batter, and a subtle hint of spice that dances on your tongue. They’re incredibly versatile, equally at home as a breakfast treat, a satisfying snack, or a delicious side dish alongside your favorite Korean stew or barbecue. The vibrant red hue of the kimchi is visually appealing, promising a burst of flavor in every bite. Imagine the sizzling sounds of the pancake hitting the hot pan, the aroma filling your kitchen...

This irresistible combination of savory and slightly spicy flavors is surprisingly easy to achieve. Ready to experience the magic of crispy kimchi pancakes for yourself? Let's dive into the step-by-step guide below and learn how to make these delicious pancakes from scratch.

Tools Needed

  • Kitchen shears
  • Bowl
  • Pan

Ingredients

  • Kimchi
  • Green onions
  • Mushrooms
  • Sugar
  • Proprietary Korean pancake mix
  • Ice cold water
  • Oil: More than you think
  • Green onions (for garnish)
  • Furikake (for garnish)

Step-by-Step Instructions

Step 1. Prepare the Kimchi and Vegetables

  • Chop up some green onions and mushrooms.
  • Place your kimchi and kimchi juice into a bowl. Use kitchen shears to cut it up into small pieces to avoid losing precious kimchi juice.
  • Add your chopped veggies, a little bit of sugar, the pancake mix, and a little bit of ice cold water to the bowl.
Place your kimchi and kimchi juice into a bowl. Use kitchen shears to cut it up into small pieces to avoid losing precious kimchi juice.Add your chopped veggies, a little bit of sugar, the pancake mix, and a little bit of ice cold water to the bowl.
Prepare the Kimchi and Vegetables

Step 2. Mix the Batter

  • Add your chopped veggies, a little bit of sugar, the pancake mix, and a little bit of ice cold water to the bowl.
Add your chopped veggies, a little bit of sugar, the pancake mix, and a little bit of ice cold water to the bowl.
Mix the Batter

Step 3. Fry the Pancakes

  • Heat a generous amount of oil in a pan. You want enough oil to cook the pancakes without a spatula (though you can use one if you prefer).
  • Cook the kimchi pancake batter in the hot oil until golden brown and crispy.
Heat a generous amount of oil in a pan. You want enough oil to cook the pancakes without a spatula (though you can use one if you prefer).Cook the kimchi pancake batter in the hot oil until golden brown and crispy.
Fry the Pancakes

Step 4. Garnish and Serve

  • Garnish with green onions and furikake (optional).
Garnish with green onions and furikake (optional).
Garnish and Serve

Read more: Gochujang Korean BBQ Rice Bowl: 15-Minute Recipe

Tips

  • Save these pancakes for special occasions, like a particularly rough morning!
  • Make the satisfying 'basak basak' sound when you bite into the crispy pancakes!
  • Kimchi and oatmeal are a surprisingly good combination!

Nutrition

  • N/A

FAQs

1. Can I use store-bought kimchi?

Absolutely! Store-bought kimchi works perfectly. Just make sure to drain it well before using.

2. What if my pancakes are too soggy?

Ensure your kimchi is well-drained and your batter isn't too wet. Increase the cooking time slightly, or use a higher heat to crisp them up.


So there you have it – a simple yet incredibly satisfying recipe for crispy kimchi pancakes. These savory delights are perfect for a quick and flavorful breakfast, or any time you crave a taste of Korea. Enjoy the satisfying crunch and the explosion of flavor in every bite!