Skip to content

Korean kimchijeon

Published on 40 min main, spring



  • 200 g kimchi
  • 2 tbsp kimchi brine
  • 3 scallions, chopped
  • 0.5 tsp sugar
  • 60 g flour
  • 100 g water (start with less, add if needed)

Dipping sauce

  • 1 tbsp soy sauce
  • 2 tsp white vinegar
  • 1 tsp toasted sesame seeds
  • 1 tsp gochugaru (hot pepper flakes)optional
  • 0.5 tsp sugaroptional
  • 1 tsp sesame oiloptional


  1. Combine the kimchi, kimchi brine, scallions, sugar, flour, and water in a medium bowl and mix well with a spoon.
  2. Heat a 12-inch nonstick skillet over medium heat. (If you don’t have a 12-inch skillet, use a smaller skillet to make 2 pancakes.)
  3. Add 2 tablespoons of the vegetable oil and swirl to coat the bottom of the pan.
  4. Pour the batter into the pan and spread it with the back of a spoon or a spatula to make a large circle.
  5. Cook until the bottom is golden brown and crisp, 3 to 5 minutes.
  6. While the pancake is cooking, mix all the ingredients for the dipping sauce and set aside.
  7. Carefully turn the pancake over. Drizzle the remaining 2 tablespoons oil around the edges of the skillet, then lift the pancake with a thin spatula to allow the oil to run underneath and tilt the pan to spread it evenly.
  8. Cook until the bottom of the pancake is light golden brown and crisp, 3 to 5 minutes.
  9. Flip it one more time and cook for another minute.
  10. Slide onto a large serving platter and serve immediately.

Note: if eating these kimchijeon by themselves, double the quantities for two.

Adapted from this original recipe