Our fast Kimchi pancake recipe is crispy, spicy and full of taste – the perfect mix of traditional Korean cuisine and a modern twist. Accompanied by a simple dip that harmoniously compensates for the sharpness of the kimchis, each bite of the Kimchijeon becomes a pleasure. Whether as a snack, side dish or main course – the crispy Kimchi pancakes are guaranteed to bring variety to the plate!
You love pancakes, but do you want to try something new? Then crispy Kimchi pancakes (Kimchijeon) are just the thing for you – they are spicy, aromatic and finished within 30 minutes. With our authentic recipe you get the street food charm Koreas directly onto the plate. If you bring time and muse, you can do the kimchi yourself. Otherwise, they also taste great with bought kimchi.
What are Kimchi Pancakes (Kimchijeon)?
Kimchijeon, also known as Kimchi Pancakes, are a popular Korean specialty that is made from fermented kimchi, vegetables and flour. They are crispy on the outside, juicy on the inside and combine the typical sharpness and spice of the kimchis with a hearty base of dough. Perfect as a snack, starter or side dish, Kimchijeon offer an authentic taste experience of Korean cuisine. They are often supplemented with a sweet and sour dip. By the way, Asia and Streetfood fans also like our popular Korean vegetable pancakes (Yachaejeon)! In contrast to our vegan Kimchi pancakes, these are made with egg.
You need these ingredients for Kimchijeon
- Kimchi (A kind of fermented cabbage vegetable): whether you finish or self-powered the kimchi-it gives the Asian pancakes an incredibly delicious sour-sharp taste!
- Fresh vegetables: Crunchy carrot strips, sweet pointed peppers and sharp spring onions are our favorite combination for the Korean Kimchijeon recipe. You can alternatively experiment with onions, chilli, radish, Chinese cabbage or zucchini.
- Dip: A sweet and acid dip made of lime, soy sauce and some sugar ensures freshness as a contrast to the crispy baked Kimchi pancake. You can replace the sugar in it with other sweeteners of your choice.
And where we are already with delicious Korean recipe: Try our Korean glass noodle salad (Japchae) with omelet and marinated beef!
Simply prepare Korean Kimchijeon in just 4 steps
- First you cut the fresh vegetables and the kimchi small.
- In the second step, the pancake dough is stirred from only four ingredients (flour, water, rice flour and a pinch of sugar) and mixed with the vegetables.
- You then bake the Kimchijeon dough in a pan from both sides.
- While the Kimchi pancakes bake crispy, you can stir the matching sweet and sour dip from a few ingredients in just 2 minutes.
If Kimchi tastes just as good as we like, then our Kimchi Ramen or our Kimchi soup will be something for you!
5 tips for the perfect crispy kimchi pancakes
- The Korean Kimchijeon taste very aromatic. A mild side dish like rice fits very well. Even a light salad is an excellent companion to the baked crispy Kimchi pancakes.
- You can also prepare a thick pancake from the recipe instead of two thin.
- The rice vinegar can be easily replaced by another light vinegar such as apple cider vinegar.
- If your Kimchi pancakes do not become crispy, you can use a little more oil.
- If you do not get a roasted sesame, you can also use normal sesame and briefly roast it in a pan without oil over medium heat.
Our fast Kimchi pancake recipe is crispy, spicy and full of taste – the perfect mix of traditional Korean cuisine and a modern twist. Accompanied by a simple dip that harmoniously compensates for the sharpness of the kimchis, each bite of the Kimchijeon becomes a pleasure.
Suitable recipe recommendations
350G
Information for 2 persons
- Wash the carrot and chop into fine pens with a kitchen grater. Wash the pointed peppers, core and cut into fine cubes. Wash the spring onions, cut the white part into fine rings and the green part into 1cm long pieces. Put everything in a large mixing bowl.
2 rods spring onions, 1 carrot, 1 red pointed pepper
- Chop the kimchi and put them in the bowl together with the brew.
200 g Kimchi, 2 tablespoons of Kimchi Sud
- Add flour, water, rice flour and sugar and mix everything well. Season with salt and pepper.
100 g flour, 100 ml of water, 20 g rice flour, ½ teaspoon of sugar, Salt, pepper
- Put half of the oil in the pan and heat. Then add half of the pancake mass, spread until the whole floor is covered and fry for approx. 4-5 minutes over medium heat until golden brown. Meanwhile prepare the dip. Wear the Kimchi pancake carefully and also fry on the other side for about 4-5 minutes over medium heat until golden brown. Prepare the second pancake as well.
6 tablespoons of oil
- Squeeze the lime for the dip and stir the juice together with soy sauce, sesame oil, rice vinegar, sugar and roasted sesame.
1 lime, 2 tablespoons of soy sauce, 1 TL roasted sesame oil, 1 TL rice vinegar, 1 teaspoon of sugar, 1 teaspoon roasted sesame
Tips:
- You can also use a 32cm pan and prepare a thick kimchi pancake from the recipe instead of 2 thin ones.
- You can also replace rice vinegar with another light vinegar such as apple cider vinegar.
- If you don’t get a roasted sesame, you can also use normal sesame and briefly roast it in a pan without oil over medium heat.
- The Kimchi pancake tastes very aromatic. A mild side dish like rice fits very well. Even a light salad is an excellent companion to the baked crispy Kimchi pancakes.
- If your Kimchi pancakes do not become crispy, you can use a little more oil.
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