Korean Kimchi Pancake Recipe (Kimchijeon 김치전)
Comforting, easy Korean Kimchi Pancake recipe made gluten-free! A simple batter makes delicious savory pancakes complete with a yummy, addicting dipping sauce. The ultimate Korean comfort food right in your home kitchen.
Servings: 3 servings
Calories: 344kcal
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.
Video
Notes
Expert Tips
- Vegan Kimchi Pancakes: You can make a vegan version of this recipe by using vegan kimchi.
Serving Tips
Slice into bite-sized pieces, and serve warm with the dipping sauce or by itself.Storage Tips
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
Serving: 1serving - makes 3 | Calories: 344kcal | Carbohydrates: 40g | Protein: 5g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Sodium: 199mg | Potassium: 321mg | Fiber: 6g | Sugar: 3g | Vitamin A: 116IU | Vitamin C: 3mg | Calcium: 112mg | Iron: 3mg