Kimchi Pancake Recipe

Savoury pancakes are a staple of Korean street food markets. The pancakes are called 'jeon' and are filled with almost anything - spring onions, seafood, kimchi, pork or vegetables. Kimchi pancake is kimchijeon. Some are made using mung bean flour, or cooked and mashed mung beans, others just with plain flour - not dissimilar to the Japanese okonomiyaki. Though in Korea the pancakes are more simply garnished - just a simple dipping sauce of soy sauce, vinegar and sugar - and occasionally some fresh chives and chilli powder. This kimchi pancake makes an wonderful spicy breakfast for the brave. Alternatively serve as a banchan side dish at a more formal Korean meal. And because the batter doesn't use any eggs, if you use vegetarian kimchi, the pancake will also be vegan! I've included a few additional ingredients that are optional - if your homemade kimchi is very flavourful and rich in garlicky and spicy juices, then just leave them out.

 

Pancake selection at Kwang Jang market in Seoul - you can spot the kimchi pancake by the deep orange colour from the gochugaru red chilli powder

Korean pancakes are a quick dinner in 10 minutes or less. Egg and flour is stirred with kimchi and spicy gochugaru chilli powder to make a deep red batter. Serve with a vinegared soy dipping sauce.

 

A lady in Kwang Jang market in Seoul making Bindaetteok pancakes, made with mung beans


 For the pancake Serves: 1

  • 75g plain flour
  • 1 tbsp corn flour
  • 125ml cold water
  • 80g kimchi (cabbage & liquid), chopped 

 A couple of tbsp of extra juices from the kimchi or the following

  • 1 tsp red pepper powder
  • 1/2 tsp caster sugar
  • 1 tsp fish sauce (replace with 1/2 tsp salt if vegetarian)
  • 1 spring onion, finely chopped
  • 1 garlic clove, minced
  • 4 tbsp vegetable oil

For the dipping sauce

  • 1 tbsp soy sauce
  • 1 tsp vinegar
  • 1/2 tsp caster sugar

Method

  1. Mix together the flour and corn flour, and then add the cold water forming a batter with the consistency of double cream.
  2. Stir in the chopped kimchi, and additional kimchi juices - or the red pepper powder, sugar, fish sauce, spring onion, and garlic.
  3. Heat the oil in a frying pan. Drop a tsp of mixture into the pan - when it bubbles and 'dances', the pan is hot enough. Pour in the remaining mixture and fry for 3-5 minutes until lightly browned and crispy. Turn over and fry for another 2-3 minutes until crisp.
  4. Whilst the pancake cooks, stir together the soy sauce, vinegar and caster sugar. Serve the pancake with the dipping sauce on the side.

The pancake is presented on our beautiful Chouseki Blue Gold Plate.


    5 comments

    • That’s an excellent point – thank you! We’ve now updated the page, and will try to put up a vegetarian kimchi recipe soon :-)

      nicola on

    • Hi

      just to mention that you should perhaps not state that a Kimchi pancake is suitable for vegans as the traditional Kimchi and indeed the one you sell in jars would contain anchovy sauce.

      They wouldn’t be best pleased to find out.

      re: web page
      http://www.souschef.co.uk/bureau-of-taste/kimchi-pancake-recipe/

      Other than that I’m really enjoying browsing your web page and will be shortly filling my basket!!

      Colin Owen on

    • I don’t see why not! Try it and let us know.

      nicola on

    • Would wholemeal flour work too?

      Debbie on

    • I am going to make this tomorrow as I just just made your kimchi recipe and it smells delicious. My only query is what vinegar do you use in the dipping sauce. Would a rice vinegar be suitable? I have looked in the Korean ingredients list and no vinegars come up on search.

      Tracey on

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