Korean Kimchi Pancakes

Korean Kimchi Pancakes

The Spruce / Ana Maria Stanciu

Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
171 Calories
4g Fat
26g Carbs
7g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4
Amount per serving
Calories 171
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 5%
Cholesterol 93mg 31%
Sodium 942mg 41%
Total Carbohydrate 26g 9%
Dietary Fiber 2g 7%
Total Sugars 1g
Protein 7g
Vitamin C 0mg 0%
Calcium 46mg 4%
Iron 4mg 21%
Potassium 181mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Appetizers are a key part of American cuisine, and they are equally, if not more important, in Korean cuisine. The great thing about these pancakes, known as kimchi jun in Korean, is that the dish may be served as a hearty snack, an appetizer, or a side dish to any Korean meal or Asian meal generally. 

And if you ever have leftover kimchi, which is likely if you live in a Korean or Korean-American household, then this dish is very easy to make. As with most Korean recipes and dishes, you can tweak kimchi pancakes to your own tastes with the addition of other vegetables, meat, or seafood. So, if you have the typical American or Western palate and don't like your food very spicy, then season the dish accordingly. If you love spicy food, then use generous amounts of seasoning. 

Because kimchi is made of fermented vegetables, such as napa cabbage and daikon radish, this dish has health benefits as well. Just remember that if you are going to be using the ready-made batter for the dish, available at Korean and other Asian grocery stores, it's important not to ignore the directions in the note at the bottom of the recipe. 

Ingredients

  • 2 cups all-purpose flour

  • 2 large eggs, beaten

  • 1 1/2 cups water

  • 1 to 2 cups kimchi, such as baechu kimchee, depending on how spicy and crunchy you like your pancake

  • 1 teaspoon salt

  • 1 teaspoon vegetable oil

  • 1 scallion, sliced, optional for garnish

  • 2 tablespoons soy sauce, optional for garnish

Steps to Make It

  1. Gather the ingredients.

    Korean Kimchi Pancakes ingredients

    The Spruce / Ana Maria Stanciu

  2. To begin making kimchi pancakes, mix the flour, eggs, water, kimchi, and salt together. Let them sit for about 10 minutes to allow them to blend in.

    Korean Kimchi Pancakes ingredients mixed together in a bowl

    The Spruce / Ana Maria Stanciu

  3. Check the consistency of the mixture before cooking. Note that the batter should be a little bit runnier than American pancake batter so that the pa jun cooks quickly and evenly.

    kimchi pancakes batter in a bowl

    The Spruce / Ana Maria Stanciu

  4. Heat a sauté pan over medium heat and coat it with a thin layer of vegetable oil.

    oil in a pan

    The Spruce / Ana Maria Stanciu

  5. Pour batter to fill the pan in a thin layer (about a third of your batter should fill a regular sauté pan).

    kimchi pancake batter cooking in a pan

    The Spruce / Ana Maria Stanciu

  6. Cook the batter for 3 to 4 minutes until set and golden brown on the bottom.

    kimchi pancake cooking in a pan

    The Spruce / Ana Maria Stanciu

  7. Turn over the pancakes with the help of a spatula or a plate. Finish the pancakes by cooking 1 to 2 more minutes, adding more oil if necessary.

    kimchi pancake cooking in a pan

    The Spruce / Ana Maria Stanciu

  8. Serve the pancakes with a soy sauce or a spicy dipping sauce. If you're not a fan of spicy foods, skip the latter. 

    Korean Kimchi Pancakes

    The Spruce / Ana Maria Stanciu