clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Korean Kimchi Pancake (Kimchijeon/김치전)

  • Author: Grace Lee
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 3 medium pancakes 1x
  • Category: Sides
  • Method: Stovetop, Pan-Frying
  • Cuisine: Korean
  • Diet: Vegan


Vegan Kimchi Pancake (Kimchijeon/김치전) – Crispy and tangy, this vegan version of the classic Korean street market food is great for sharing!


  • 1 1/2 cup kimchi, chopped
  • 1 cup all purpose flour
  • 1 cup water
  • 1/4 cup kimchi liquid
  • 1/8 tsp salt
  • Cooking oil, generous amount (I used canola)


  • large pan


  1. In a large bowl, make the batter base by mixing the flour, water and salt until a smooth.
  2. Add in the chopped kimchi and kimchi liquid to the batter and stir until well mixed.
  3. Warm up a generous amount of cooking oil (~3 tbsp) in a pan on medium-high heat. Use a 2/3 cup measuring cup to scoop out the pancake mixture into the pan. Gently flatten it out into a circular shape, and fry this side for about 5 minutes.
  4. Carefully flip the pancake and press down gently with the spatula evenly across the pancake to help flatten the pancake. Fry the other side for additional 5 minutes, until the edges are golden brown and crispy. If you want a crispier pancake, you can cook each side for 1-2 minutes more.
  5. Repeat steps 3-4 with the remaining batter, adding more oil to the pan as needed.

Keywords: kimchi, kimchi pancake, korean, sides

Skip to content