Reach for the kimchi at the back of the fridge, the jar that's gone soft and sour. That sourness is what carries this pancake, along with the two tablespoons of brine you'll pour straight into the batter. Keep the batter thin and the heat at medium-high so the bottom sets into a crisp lace before the inside cooks through. The egg is optional; skip it for a chewier, flatter pancake, add it if you want a little lift.
Jeon is the broad Korean family of pan-fried, batter-coated foods, and kimchijeon is the thrifty home version born from a fridge full of kimchi that's tipped past its prime. The story goes that it became a rainy-day staple because the sizzle of batter hitting hot oil sounds like rain on the eaves, which is also why Koreans pair it with makgeolli when the weather turns. Whether or not the rain connection is literal, it's a dish built on using up what's already fermenting rather than buying anything new.
Kimchijeon is Korea’s answer to the crispy, spicy, savory pancake. It’s addictive.
Tangy, fermented kimchi. Crispy lacy edges. Chewy, tender center. 15 minutes. One bowl. One skillet. Dip in soy-vinegar sauce. You’ll make it weekly.
Step-by-Step Instructions
11
Make the Dipping Sauce
Whisk all dipping sauce ingredients in a small bowl. Set aside.
22
Make the Batter
In a bowl, combine flour, water, egg, kimchi juice, and gochugaru. Stir until smooth.
Fold in chopped kimchi and white parts of green onions (reserve green tops).
33
Pan-Fry the Pancake
Heat oil in a large non-stick skillet over medium-high heat.
Pour batter into skillet. Spread into a thin, even layer.
Sprinkle green onion tops on top. Press gently.
Cook 3-4 minutes until bottom is golden and crispy. Flip. Cook 2-3 minutes more.
Kimchijeon is best hot and crispy. Leftovers get soft but are still tasty.
Reheat:
Skillet over medium heat for 2-3 minutes per side. Air fryer at 375°F for 5 minutes.
Pro Tip:
Use old, sour kimchi (fermented longer). More flavor = better pancake.
Swaps & Substitutions
All-purpose flour → swap glutinous rice flour for a chewier, stretchier pancake, or a gluten-free 1:1 blend (texture stays close)
Egg → leave it out for a flatter, chewier result; the pancake holds together fine on the kimchi juice and flour alone
Gochugaru → a pinch of any coarse red chili flake works for heat, or skip it since the kimchi already brings spice
Kimchi juice → if your jar is dry, use 2 tbsp water plus an extra splash of soy sauce; you'll lose some tang
Sesame oil for frying → use a neutral oil for the frying and save sesame oil for the sauce, since sesame burns at high heat
Rice vinegar (sauce) → apple cider vinegar or a squeeze of lemon stands in without throwing off the balance
Questions & Answers
Why isn't my pancake crispy?
Usually too little oil, too low heat, or batter spread too thick. Get the skillet to medium-high, keep the layer thin, and don't move it for the first 3 to 4 minutes so the bottom can set.
Can I use fresh kimchi instead of old sour kimchi?
You can, but the flavor is flatter. The longer-fermented, sour stuff gives you the funk and the acidity that make this taste like more than fried batter.
When do I flip it?
When the bottom is golden and the edges look set and crisp, around 3 to 4 minutes. Slide a wide spatula fully underneath, commit, and flip in one motion. Then give it 2 to 3 minutes on the second side.
Can I make these ahead?
They're best straight from the pan. Leftovers keep a day in the fridge and stay edible, but they go soft. Re-crisp in a dry skillet over medium rather than the microwave.
Do I have to add the egg?
No. The egg gives a slightly fluffier pancake; without it you get a chewier, more traditional texture. Either works, so go by what you like.
