Kimchi Pancakes: Tips for a Super Crispy Kimchijeon

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Kimchi pancakes (aka kimchijeon or kimchi buchimgae): craving that restaurant-level crispiness? Tired of ending up with 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 🌶️

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

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

1. Place the kimchi in a bowl and chop it into smaller pieces using scissors (about 0.6 inches / 1.5 cm).
2. In a mixing bowl, combine finely chopped kimchi, green onions, gochugaru, sugar, Korean pancake mix, kimchi juice, and water.
3. Whisk the ingredients together until the batter is smooth and slightly thick. If the batter is too thick, add water one tablespoon at a time. If it’s too thin, add a tablespoon of pancake mix at a time.

Cook the pancakes

4. Heat a generous amount of cooking oil in a large non-stick pan over medium-high heat. Ensure there is enough oil to cover at least 3/4 of the pancake’s height. Don’t be shy about adding oil, as it helps achieve crispiness.

5. Once the oil is hot, reduce the heat to medium. Ladle about 1/3 of the batter into the pan, quickly spreading it into a thin, even layer with the back of the ladle. Aim for a thin layer to make the pancakes crispy. The pancakes should be around 20 cm (7.8 inches) in diameter, and the recipe will make 3 pancakes. Alternatively, you can make 10 smaller pancakes.

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

7. When the edges 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.

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

Prepare the dipping sauce

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

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?

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:

1. 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.
2. Place the cooked pancakes on a plate and seal them well with cling film. They’ll keep nicely for up to 2 days.
3. 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.

More recipes with kimchi

• Spicy Tuna Yaki Onigiri with Kimchi
• Napa Cabbage Kimchi
• Folded Kimbap