Kimchi Pancake: Tips for a Super Crispy Kimchijeon

Kimchi Pancake: Tips for a Super Crispy Kimchijeon

5 from 6 votes

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.

Course: Appetizer

Cuisine: Korean

Yield: kimchi pancakes

Calories: 335kcal

Author: Emma Choi

Prep Time: 15

Active Time: 15

Total Time: 30

Ingredients

375 g aged sour kimchi (Note 1) | (here is my kimchi recipe)
2 green onions , chopped
1 tsp gochugaru | Korean red pepper flakes
1 tsp sugar
150 g Korean pancake mix
4 tbsp kimchi juice
240 ml water
cooking oil | use a generous amount

dipping sauce

1 tbsp soy sauce
1 tbsp rice vinegar
½ tsp sesame seeds

US - M

Instructions

Prepare the batter - Place the kimchi in a bowl and chop it into smaller pieces using scissors (about 0.6 inches / 1.5 cm).
In a mixing bowl, combine chopped kimchi, green onions, gochugaru, sugar, Korean pancake mix, kimchi juice, and water.
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 - Heat a generous amount of cooking oil in a large non-stick pan over medium-high heat (Note 2). 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 (Note 3).
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 (Note 4).
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.
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.
Cook the other side for about 2 minutes, or until the pancake is fully cooked and golden-brown.
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.
(Optional) If the top of the pancake is 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.

Notes

1. Kimchi - To make kimchi pancakes, it's best to use aged, sour kimchi. Check my homemade kimchi recipe.

2. Pan - Make sure to use a non-stick pan as the pancake can easily stick, even with oil, which helps prevent it from breaking.

3. Cooking oil - Using a generous amount of oil is essential if you want a crispy pancake. However, if you prefer a non-crispy texture, use a moderate amount of oil. But note that it will affect the texture of the pancake which will be much less crispy.

4. Kimchi batter - Once you pour the batter into the hot oil, quickly spread and flatten it since the batter sets rapidly. Thinner pancakes will turn out crispier.

Nutrition