Crispy, tangy pancakes made from chopped kimchi and a simple flour batter, pan-fried until golden.
Kimchi jeon is a beloved way to use up kimchi that's become a little too sour to eat as a side dish, turning that tang into the star flavor of a crispy, savory pancake. The batter is simple — flour, water, and the kimchi's own juices — with the fermented kimchi's sourness balancing beautifully against the pancake's crisp, slightly oily exterior. Using well-fermented, sour kimchi actually gives a better result than fresh kimchi; the deeper fermentation flavor holds up better against frying and gives the pancake real character rather than tasting one-dimensional.
Serves 4
Whisk flour, kimchi juice, water, and egg together until smooth.
Stir in chopped kimchi, scallions, and sugar until evenly combined.
Heat 2-3 tbsp oil in a nonstick skillet over medium-high heat until shimmering.
Pour a portion of batter into the pan, spreading into a thin, even layer. Fry 4-5 minutes until the bottom is deeply golden and crisp.
Press down gently with a spatula partway through to encourage even, crisp browning.
Flip carefully and fry the other side 3-4 minutes until equally crisp.
Cut into wedges and serve hot with a mix of soy sauce and rice vinegar for dipping.
Use kimchi that's fully fermented and sour, not fresh — it gives a much more complex, developed flavor when fried.
Don't overcrowd the batter into the pan; a thinner layer crisps more evenly than a thick one.
Use enough oil to properly shallow-fry the pancake, not just lightly grease the pan, for real crispness.
Add small shrimp or squid to the batter for a heartier seafood version.
Use rice flour blended with the all-purpose flour for an extra-crispy texture.
Make mini pancakes for easier flipping and a fun appetizer presentation.
Best eaten fresh and hot; leftovers keep 1 day refrigerated and re-crisp well in a dry skillet or air fryer.
Jeon, Korean savory pancakes, come in countless varieties, and kimchi jeon specifically reflects the resourceful Korean tradition of using aged, sour kimchi rather than letting it go to waste, transforming it into a beloved snack.
You can, but the pancake will taste flatter; well-fermented, sour kimchi gives a much more complex and characteristic flavor.
The batter layer was likely too thick, or the heat wasn't high enough; spread it thinner and make sure the oil is properly hot before pouring.
A simple mix of soy sauce, rice vinegar, and a few sesame seeds is classic and cuts through the pancake's richness.
Per serving (160g / 5.6 oz) · 4 servings total
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