Kimchi Pancake (kimchijeon)

Course Side Dish
Cuisine Korean
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1 Pancake


  • 1/2 cup All Purpose Flour
  • 2/3 cup Potato Startch
  • pinch Salt
  • 1 Green Onion, sliced thin
  • 1 Red Chili (i like thai), sliced thin
  • 2/3 cup Napa Cabbage Kimchi, roughly chopped
  • 3/4 cup Water
  • 1 Tbsp Canola Oil


  1. Whisk together the flour, starch and salt.  Stir in the onion and chili.

  2. Stir in the kimchi until well incorporated.  Start adding water (you can also use kimchi juice if you have enough).  You want to add enough water that you have a good batter that's not too thick, but not soupy either.  I normally find between 2/3 cup and 3/4 is just right.

  3. Heat a cast iron skillet over medium high heat.  Add the oil and swirl to coat the bottom of the pan.  Pour in the kimchi batter and use a spatula to spread it to the edges of the pan in an even layer.

  4. Let the pancake cook for 4 - 6 minutes on one side, or until starting to brown.  Flip it over and finish cooking the other side until browned.  Remove from heat and serve with your favorite dipping sauce!