A crispy, tangy Korean pancake made from well-fermented kimchi and a simple batter, fried until golden and served with a soy dipping sauce.
Kimchi-jeon is one of Korea's most popular savory pancakes, built specifically to use up kimchi that's turned very sour with age -- the more fermented the kimchi, the better the pancake, since that tang is exactly what gives kimchi-jeon its signature punch. Chopped kimchi and its juice are folded into a simple flour-and-water batter, sometimes with a bit of the kimchi brine itself mixed in for extra flavor, then fried in a hot, well-oiled pan until deeply crisp at the edges. The technique that separates a great kimchi-jeon from a mediocre one is oil and heat: Korean cooks use a generous amount of oil, almost shallow-frying rather than lightly greasing the pan, which is what produces the signature crackly, lacy crust. The batter should be thin enough to spread easily but thick enough to hold the kimchi pieces together, and the pancake is flipped only once it's genuinely browned and set on the first side. Served hot, cut into wedges, with a simple soy-vinegar dipping sauce and often a cold beer alongside, kimchi-jeon is rainy-day food in Korea -- there's even a cultural association between rain and craving pajeon or kimchi-jeon, similar to how some cultures crave soup on a cold day.
Serves 2
Whisk flour, water, egg, sugar, and kimchi juice together until smooth and pourable, similar to pancake batter.
Fold in chopped kimchi and scallions until evenly distributed.
Heat 2 tbsp oil in a wide skillet over medium-high heat until shimmering.
Pour in half the batter, spreading it into a thin, even round with a spatula.
Cook 4-5 minutes undisturbed until the bottom is deeply golden and crisp, then flip and cook 3-4 more minutes, adding more oil around the edges as needed.
Whisk soy sauce, vinegar, sesame seeds, and chile flakes for the dipping sauce. Cut the pancake into wedges and serve hot with the sauce.
Use kimchi that's at least a few weeks old and properly sour -- fresh, mild kimchi makes a flat-tasting pancake.
Don't skimp on the oil; a generous amount is what creates the signature crispy, lacy edge of a good jeon.
Resist flipping too early -- wait until the bottom is genuinely set and browned, or the pancake will tear.
Add shrimp or sliced pork belly into the batter for a heartier version.
Kimchi-cheese jeon: sprinkle shredded mozzarella over the batter halfway through cooking for a melty twist popular in modern Korean cafes.
Make mini versions by pouring smaller portions of batter for individual crispy pancakes.
Best eaten hot and fresh, as the crispness fades quickly. Leftovers keep refrigerated up to 2 days; re-crisp in a dry pan over medium heat for 2-3 minutes per side rather than microwaving.
Jeon (pan-fried batter dishes) are a large category in Korean cuisine, traditionally made for holidays and ancestral rites (jesa), while kimchi-jeon specifically became a beloved everyday snack as a practical way to use aging, overly sour kimchi.
You can, but the pancake will lack the signature tang; if using fresh kimchi, add an extra splash of vinegar to the batter to compensate.
Not enough oil or too low heat is usually the cause. Use a generous amount of oil and keep the heat at medium-high throughout cooking.
A simple mix of soy sauce and a splash of vinegar works in a pinch, though adding sesame seeds and a pinch of chile flakes rounds it out nicely.
Per serving (220g / 7.8 oz) · 2 servings total
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