Korean Kimchi Jeon Pancake Recipe
Crisp, savory Korean kimchi jeon pancakes deliver a bold punch of fermented heat balanced by tender, golden edges. A simple batter of chopped kimchi, flour, egg, and green onions sizzles into a lacy, crunchy canvas that’s irresistibly chewy in the center. The dish shines for its effortless balance—tangy, spicy, and umami-rich with just enough richness to keep every bite crave-worthy. Worth making for its ability to turn humble pantry staples into a sizzling, shareable centerpiece that disappears faster than it takes to cook.
Ingredients
- Kimchi200g, chopped
- All-purpose flour1 cup
- Water1 cup
- Green onions3, chopped
- Egg1
- Salt1/2 tsp
- Vegetable oilfor frying
Nutrition
Directions
- 1
In a mixing bowl, combine the chopped kimchi, all-purpose flour, water, chopped green onions, egg, and salt. Mix until well combined to form a batter.
- 2
Heat a non-stick skillet over medium heat and add a tablespoon of vegetable oil. Pour a ladleful of the batter into the skillet and spread it out to form a pancake.
- 3
Cook for about 3-4 minutes on each side or until golden brown and crispy. Repeat with the remaining batter, adding more oil as needed.
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