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Rainy days call for something crispy, savory, and soul-warming—like these extra crispy Kimchi Pancakes. As a kid, I loved watching my mom fry these until golden and serve them with a salty, spicy dipping sauce. This version is gluten-free, kid-approved, and easy to spice up with gochujang if you’re into that sort of thing.
Why You’ll Love This Recipe
If you’re a fan of Korean food or just starting to explore Korean recipes, this kimchi pancake recipe is a great place to start. They’re a Korean comfort food classic, just like my Korean-style scallion potato pancakes, but with funky kimchi flair.
Kimchijeon is the ultimate way to use up aging kimchi and turn it into something golden and crispy. I grew up eating these on rainy afternoons with my mom, always paired with warm bowls of rice or sometimes makgeolli (Korean rice wine).
This version is:
- Gluten-free and adaptable for vegan diets
- Crispy on the outside, soft on the inside
- Mild enough for kids but easy to spice up
- Packed with fermented flavor from the kimchi juice
Try it once and you’ll see why this is one of Korea’s most beloved savory snacks—right up there with haemul pajeon (seafood scallion pancake) or yachaejeon (vegetable pancake), but with the unmistakable tang and depth of kimchi. If you’re new to Korean cooking, this recipe pairs beautifully with my kimchi soondubu, another simple dish that makes fermented flavors shine.
Watch a Short Video of This Recipe
Ingredients You’ll Need
For the Pancakes
- Gluten-free all-purpose flour: Provides the structure. Use regular flour if you’re not gluten-free.
- Potato starch: Helps crisp the edges.
- Baking powder: Gives the pancake lightness.
- Cold water + kimchi juice: Combines for the right batter texture.
- Well-fermented kimchi: The funkier, the better. Vegan kimchi works great too.
- Onion + green onions: Adds savory depth and freshness.
- Avocado oil: High-smoke-point oil that helps develop a crunchy bottom.
Optional Dipping Sauce
- Tamari or soy sauce: For a salty umami base (tamari keeps it gluten-free).
- Vinegar + water: Adds brightness and balance—use rice vinegar for authenticity.
- Sesame oil + toasted sesame seeds: Nutty depth and crunch.
- Sugar + gochugaru (Korean red pepper flakes): Sweet heat that ties the sauce together.
How to Make Kimchi Pancakes
Step 1: (Optional) Mix all dipping sauce ingredients in a bowl and set aside.
Step 2: In a large bowl, whisk together flour, potato starch, and baking powder.
Step 3: In a separate bowl, stir together cold water and kimchi juice.
Step 4: Slowly pour into the flour mixture, whisking until smooth.
Step 5: Fold in chopped kimchi, onion, and green onions. Batter should be pourable like crepe batter. Add more water if too thick.
Step 6: Heat 1 tbsp avocado oil in a large nonstick skillet over medium-high heat. Scoop batter into the pan and spread into a thin, even circle.
Step 7: Cook for about 3 minutes until edges are golden. Flip, add a bit more oil around the edges, and press with a spatula. Cook another 3 minutes until the bottom is crisp and browned. Remove and repeat.
Step 8: Slice into wedges and serve warm with dipping sauce (or not—they’re great on their own!).
Tips for Extra Crispy Kimchi Pancakes
- Use potato starch instead of cornstarch for the best crunch.
- Don’t overcrowd the pan—thin batter and plenty of space make a difference.
- Press down with a spatula and swirl oil under the pancake to help it crisp.
- Make sure your kimchi is very well fermented for max flavor.
Storage and Reheating Tips
Kimchi pancakes are best fresh, but leftovers can be stored in an airtight container in the fridge for 3–4 days.
Reheating
- Pan-fry: Medium-high heat, 2 minutes per side
- Air fryer: 400°F for 3 minutes per side (my favorite for reviving crispiness)
Kimchi Pancake FAQs
Yes, but the texture will be more delicate and may not get as crispy. If using rice flour, consider adding a little extra potato starch to boost crunch.
Your batter may be too thick, or the heat too low. Thin the batter with more water and make sure the oil is hot before adding the batter.
Yes! Just use vegan kimchi and ensure no animal-based sauces in your dipping sauce.
Not exactly. Pajeon uses scallions as the main ingredient, while kimchijeon centers on kimchi.
Aged, sour kimchi that’s deeply fermented works best. The flavor intensifies when cooked.
This kimchi pancake is one of my favorite ways to bring Korean cuisine into your home kitchen. Whether you’re serving it as a snack, a main, or a side, it’s hard to beat the flavor and texture of freshly pan-fried Korean kimchi pancakes. I grew up eating dishes like this one—now I love adapting Korean classics to gluten-free and family-friendly versions.
Want to try more Korean dishes? Start with my creamy rose tteokbokki recipe.
More Kimchi Recipes
- Carrot and Radish Kimchi (Kkadugi)
- Kimchi Braised Keto and Whole30 Pork Ribs
- Kimchi Bacon Keto Breakfast Egg Muffins
- Paleo Kimchi Brussel Sprouts
If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
Extra Crispy Kimchi Pancakes (Gluten-Free + Easy!)
Video
Ingredients
- 1 cup gluten free all-purpose flour
- 3 tbsp potato starch, or corn starch
- 1 tsp baking powder
- 1 cup cold water
- 2 tbsp kimchi juice, plus more if needed
- 1 cup well fermented kimchi, chopped (use vegan kimchi to make vegan pancakes)
- 1/2 onion, thinly sliced
- 2 green onions, thinly sliced
- Avocado oil, or your favorite cooking oil, for cookjing
Dipping Sauce (Optional)
- 1 tbsp tamari sauce, or soy sauce
- 1 tbsp vinegar
- 1 tbsp water
- 1 tsp sesame oil
- 1/2 tsp sugar
- 1/2 tsp toasted sesame seds
- 1/4 tsp gochugaru, OPTIONAL
Instructions
- If using, combine all ingredients for the dipping sauce in a small bowl and set aside.
- In a large mixing bowl, stir together flour, potato starch, and baking powder.
- In a separate bowl, stir together water and kimchi juice. Slowly add this to the flour mixture while whisking until smooth.
- Add kimchi, onion, and green onion, and fold to combine. Add more water if the batter seems too thick – the batter should be like a thin pancake batter.
- Add 1 tbsp of avocado oil in a skillet over medium high heat.
- Scoop out some of the batter on the skillet and spread in a thin even layer (the amount of the batter will depend on the size of the pan – I was able to make 3 pancakes in a 9-inch skillet).
- Cook for 3 minutes, until the edges are golden. Flip, add more oil to the sides, then tilt the pan so the oil can spread out through the bottom.
- Press the pancake down with a spatula, then cook for another 3 minutes until crisp and brown on the bottom.
- Remove from the pan, then repeat with the rest of the batter.
- Slice into bite sized pieces and serve with the dipping sauce, if using.
Notes
- Vegan Kimchi Pancakes: You can make a vegan version of this recipe by using vegan kimchi.
- This kimchi pancake recipe is best eaten right away but leftovers can be stored in an airtight container in the fridge for up to 3-4 days.
- To reheat, pan fry for 2 minutes per side over medium high heat. I personally like air fry at 400 degrees F for 3 minutes per side.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Thanks for this recipe! I made this for lunch, it was delicious but as I didn’t have the flours listed I used brown rice flour and tapioca starch instead. The result was a lack of crispiness which was a bit sad, I’ll have to try a different mix of gluten free flours and starches. I’m wondering if your gluten free mix has any gums like xanthan or guar in it? My batter would get crispy and then lose the crispiness on one side when I flipped it. Was it the tapioca flour? Any tips?
Hi there! Unless I suggest any substitutions, I don’t recommend substituting flours. I used Bob’s Red Mill’s gluten free all purpose flour that’s linked in the recipe – and yes it does contain xanthan gum. I haven’t tried it with other flours so I cannot guarantee that it’ll maintain the same crispness. I hope you try it out again with the flours written in the instructions and have better results!