This post may contain affiliate links. Please read my disclosure policy for details.

Kimchi pancakes (aka kimchijeon): craving that restaurant-level crispiness? Tired of ending up with chewy, falling-apart results at home? Follow these tips and master the art of perfect, crispy-on-the-outside, tender-on-the-inside kimchi pancakes every single time.

Kimchi pancakes seem so easy to make. Just toss in some kimchi, flour, and water, and you’re good to go. But the catch? I’m super fussy about my kimchi pancakes being SUPER CRISPY on the outside, yet soft on the inside.

Nailing that perfect texture? Well, it’s a bit of a tricky game if you’re new to this.

Truth be told, I’ve tried kimchi pancakes in so many restaurants both overseas and here in Korea. And you know what? Not all of them quite hit the sweet spot. Sometimes they’re way too chewy, a little too thick, or simply not that tasty.

If you’re aiming for those perfectly crispy kimchi pancakes, there are a few tips to know and a whole lot of practice involved. Fancy learning more? Well, keep reading!

What is kimchijeon?

In Korean cuisine, kimchi pancakes are called kimchi buchimgae (김치 부침개) or kimchijeon (김치전). “Buchimgae” means pancake in Korean, and “Jeon” refers to a general category of savory pancakes.

Kimchijeon is like a superstar version of a pancake. But here’s the twist – it’s loaded with amazing kimchi! Imagine the tangy, spicy goodness of kimchi mixed with a simple pancake batter. Then it’s cooked up until the outer layer and edges achieve that irresistible crispiness.

It’s like the best of both worlds – a little crispy crunch and that cozy, melt-in-your-mouth feeling. Perfect combo, right? It’s a total treat, especially if you’re a fan of Korean flavors 🌶️

WHY YOU’LL LOVE THIS RECIPE

Irresistible crunch. Get that crispy exterior that’s oh-so-satisfying to bite into, creating a delightful contrast with the tender interior.
Foolproof Tips. Follow these easy tricks to ensure your kimchi pancakes turn out perfect every time, without fail.

Easily customizable. You can amp up the protein by throwing in some meat or seafood into your kimchi pancakes.
Sharing and bonding. Kimchi pancakes are often enjoyed in a communal setting, making them a perfect dish to share with family and friends.

Ingredients

kimchi – use well-fermented kimchi to enhance its depth of flavor and ensure a more harmonious taste. The fermentation process mellows the kimchi’s intensity, resulting in a balanced and delicious pancake.
green onion – chop the green onions and avoid substituting them with regular onions.
gochugaru (Korean red pepper flakes) – gochugaru adds a touch of spice and that classic Korean twist to your kimchi pancakes, without going over the top. Plus, it throws in a deeper red color that makes your pancakes look even more appetizing.
sugar – sugar evens out the kimchi’s sourness. If you’re using fresh kimchi (although well-fermented is preferred), you can skip the sugar.
Korean pancake mix – opt for Korean pancake mix over regular flour to add that extra flavor kick and ensure your kimchijeon gets that awesome crispy crunch.
kimchi juice – adding a splash of kimchi juice enhances the kimchi flavor and throws in a richer, deeper red hue to your pancake.
water – just like crepes, getting the water-to-flour ratio spot-on is one of the keys to a pancake that’s not too chewy and won’t stick to your pan. It’s all about that perfect balance.
cooking oil – don’t be shy here – go ahead and pour in a good amount of oil to achieve that ultimate crunch. But here’s the deal: super crispy kimchi pancakes might come with a touch of oiliness, it’s the trade-off for that mouthwatering texture. If you’re aiming for less oil, just remember, you might have to sacrifice that fantastic crunch.

dipping sauce

The tangy rice vinegar cuts through the richness, while the savory soy sauce adds depth to the pancakes. Sesame seeds bring a delightful nutty crunch, creating a dynamic contrast that complements the pancakes’ crispy-chewy texture.

soy sauce
rice vinegar
sesame seeds

kimchi pancakes dipping sauce ingredients

Which kimchi to use?

Opt for well-fermented and sour kimchi when making kimchi pancakes. As mentioned earlier, this type of kimchi adds a punch of flavor that harmonizes beautifully with the pancake batter, resulting in a more balanced and delicious result. Fresh or very spicy kimchi can sometimes overpower the taste and texture of the pancakes.

You can either use your homemade kimchi or a store-bought kimchi. If going for the latter, I recommend the NH (Nonghyup) brand. Alternatively, the Jongga brand also offers a quality selection of kimchi.

How To Make Crispy Kimchi pancakes?

Prepare the batter

Place the kimchi in a bowl and finely chop it into small pieces using scissors.
In a mixing bowl, combine finely chopped kimchi, green onions, gochugaru, sugar, Korean pancake mix, kimchi juice, and water.
Whisk the ingredients together until you have a smooth batter. If the batter seems too thick, add water, one tablespoon at a time, until you achieve a slightly liquid consistency.

TIP 1 for the ultimate crispy kimchi pancakes – To achieve crispy kimchi pancakes, aim for a batter with a light and somewhat liquid consistency. If the batter appears too thick, it won’t spread thinly in the pan and might end up a tad too hefty

Cook the pancakes

Heat a generous amount of cooking oil in a large non-stick pan over medium-high heat. Make sure to add about 2mm / 0.08 inches of oil to ensure crispiness. Don’t be shy about adding oil.

TIP 2 for the ultimate crispy kimchi pancakes – Now, I get it – we’re all on that “less oil” train, but if you’re after seriously crispy kimchi pancakes, don’t be shy with the oil in the pan. That’s the magic that’ll give you those crispy edges and sides.

Also, it’s worth noting that if the oil temperature is too low when you begin cooking, it could lead to a pancake that’s softer and less crispy in texture.

Once the oil is hot, reduce the heat to medium. Ladle about 1/3 of your batter into the pan, quickly spreading it into a thin, even layer using the back of the ladle. Aim for a thin layer to achieve a crispy result. Make pancakes about 20 cm / 7.8 inches in diameter; this recipe should make 3 pancakes.

TIP 3 for the ultimate crispy kimchi pancakes – Another secret to crispy kimchi pancakes is to spread that batter quickly and lay it thin. Once it hits the hot pan, it’s all about speed to get that thin layer going before it sets.

When the pancake is halfway cooked and the bottom no longer sticks, gently swirl the pan to evenly distribute the oil and promote even cooking.

TIP 4 for the ultimate crispy kimchi pancakes – Swirling the pancake around guarantees the oil gets evenly spread, resulting in a consistent and even cook for your pancake.

When the edges of the pancake are crispy and about 3/4 of the bottom is set (approximately 2-4 minutes depending on your stove), carefully flip the pancake using a spatula.

TIP 5 for the ultimate crispy kimchi pancakes – Wait for the edges to crisp up before flipping the pancake. This also ensures that the batter has cooked sufficiently on one side, creating a sturdy base that can handle the flip without falling apart.

Cook the other side for about 2 minutes or until it is fully cooked and has a golden-brown color.
Transfer the pancake to a plate and slice it into bite-sized pieces. Cut the pancake in halves and then diagonally for a nice presentation.
(Optional) If you find the top of the pancake oily, you can pat it dry with a kitchen towel.

Prepare the dipping sauce

In a small bowl, combine soy sauce, rice vinegar and sesame seeds. Mix to combine.

Serve

Serve the kimchi pancakes hot with the prepared dipping sauce on the side. Dip the pancake pieces in the sauce and enjoy.

4 photos showing how to make crispy kimchijeon

Additions

Meat – Thinly sliced pork, Vienna sausages or bacon bits bring a savory touch.
Shrimp – Add cooked and chopped shrimp for a seafood twist.
Squid – Chopped cooked squid brings a unique texture and flavor.

How to serve kimchi pancakes?

Kimchi pancakes are served as an appetizer to share. Alternatively serve as a banchan side dish to accompany a Korean meal such as Korean barbecue, bulgogi, dolsot bibimbap, etc.

Serve kimchi pancakes as an appetizer to share with friends or family. Alternatively, you can serve them as a banchan (side dish) to complement a Korean meal such as a Korean barbecue, bulgogi, dolsot bibimbap, and more.

How To Store, freeze and Reheat?

Storing and freezing

For the storage of kimchi pancakes, you have several options:

Store the batter in an airtight container in the refrigerator for up to one day. When you’re set to cook the pancakes the following day, give the batter a quick stir before cooking.
Place the cooked pancakes on a plate and seal them well with cling film. They’ll keep nicely for up to 2 days.
To enjoy kimchi pancakes at their best, I would advise against opting for freezing. However, if you find yourself with an excess of pancakes and no immediate plans to consume them the following day, store them in an airtight container and freeze them for up to one month. Note that frozen pancakes may undergo a minor alteration in both their flavor and texture.

Reheating

For reheating cooked kimchi pancakes, the optimal method, particularly if the pancake was stored whole in the refrigerator, is to reheat it in a pan. This approach preserves the crispiness.

Alternatively, you can use a microwave for reheating, but note that you’ll lose the crispiness.

a piece of kimchi pancake showing the extra crispy edges

RECIPE FAQ

The lack of crispiness in your kimchi pancake could be due to a few factors:

Batter consistency: if the batter is too thick, it might not spread thinly enough in the pan, resulting in a thicker pancake that is less likely to crisp up.
Cooking oil: insufficient oil in the pan can hinder the pancake from achieving the desired crispiness.
Cooking temperature: cooking the pancake over too low a heat can lead to a softer texture. Higher heat is essential to achieving crispiness.
Pan type: using a non-stick pan is important as it prevents sticking and ensures even cooking.
Thickness: a thicker pancake may take longer to cook through and might not achieve the desired crispiness on the edges.
Undercooking: not cooking the pancake for long enough on each side can lead to insufficient crisping.

Yes, you can use regular all-purpose flour instead of Korean pancake mix for kimchi pancakes, though the texture and flavor will vary. Korean pancake mix contains specific ingredients for the desired texture and flavor.

Adjust batter consistency and consider adding baking powder for similar results, but note that differences may arise in the final pancakes.

Several factors can contribute to your kimchi pancake falling apart:

Handling: rough or excessive handling of the pancake while flipping can cause it to break apart. Be gentle when flipping.
Pan type: using a non-stick pan is crucial, as pancakes can stick to other types of pans, making flipping more challenging and increasing the risk of breaking.
Flipping too early: flipping the pancake before the first side is fully cooked and set can result in a fragile structure that easily falls apart.
Cooking time: insufficient cooking time on each side may lead to an undercooked center that lacks the necessary cohesion.
Ingredients: overloading the pancake with too many ingredients (if adding more than the basics) or unevenly distributing them can affect its structural integrity.
Size: a very large pancake may be more prone to breaking when flipped. Opt for a manageable size.
Binding agents: traditional Korean pancake mix contains binding agents that help hold the pancake together. If using regular flour, the lack of these agents could impact its stability.

If your kimchi pancakes are not achieving the desired deep red colour, it could be due to a few reasons:

Kimchi variation: the colour of kimchi can vary based on factors like the type of chilli powder used and the age of the kimchi. Older, well-fermented kimchi tends to have a deeper red colour.
Chilli powder: the amount and type of gochugaru (Korean red pepper flakes) used in the batter can affect the colour. Using a higher quality gochugaru and ensuring you’re using enough can intensify the red hue.
Kimchi juice: adding kimchi juice to the batter contributes to colour. Adjusting the amount of kimchi juice might impact the colour outcome.

More recipes with kimchi

RECIPES IN YOUR INBOX? Don’t forget to subscribe to my newsletter to receive the latest recipe updates delivered for free directly to your inbox! Oh, and you will also find me on Youtube, Instagram, Facebook and TikTok. Come say hi and leave me a message, it’s always a pleasure to connect with all of you!

Kimchi Pancakes: Tips for a Super Crispy, Non-Chewy Kimchijeon

What is kimchijeon?

WHY YOU’LL LOVE THIS RECIPE