Kimchi Pancake Recipe: 4 Tips for Making Kimchijeon

Kimchi is a Korean side dish consisting of salted, seasoned, and fermented vegetables. Baechu-kimchi, or cabbage kimchi, is the most common variation, made with Napa cabbage, daikon radishes, green onions, and gochugaru—a dried red pepper that’s the main ingredient of gochujang paste.

Kimchi is an example of basic fermenting at work—originally developed to preserve fresh vegetables well into winter. Depriving the vegetables of air prevents spoilage and allows the naturally occurring bacteria—lactobacillus, that gut-healthy lactic acid bacteria you get in yogurt—to transform the available starches and sugars into an acid that’s well-suited for preserving.

Kimchi is a nutritious food with high levels of vitamins A and B, calcium, and iron. The lactobacillus bacteria that gives kimchi its signature sour crunch and fizzy tang also boosts gut health.

A kimchi pancake, known as kimchi buchimgae or kimchijeon, is a savory Korean pancake consisting of kimchi, wheat flour, and egg. In Korea, chefs serve it as an appetizer, side dish, or light meal, alongside a sweet and salty dipping sauce made from soy sauce, sugar, and vinegar.

Kimchi pancakes come together in minutes. Here’s what to know about building your recipe:

1. 1. Choosing the kimchi: Cabbage kimchi might be traditional, but kimchi pancakes are a great vehicle for any kind of kimchi you prefer, whether spicy or mild. Use radish kimchi or a batch of homemade kimchi packed with last season’s veggies.
2. 2. Saving the kimchi liquid: The leftover kimchi juice in any jar of kimchi is your secret weapon because it adds moisture, flavor, and bright color to your pancake. Set aside a few tablespoons to mix into the pancake mix.
3. 3. Adding starch or rice flour for extra crispy edges: Kimchi pancake batter is primarily composed of all-purpose flour, but adding potato starch, cornstarch, or rice flour to the recipe will crisp up the surface of the pancake.
4. 4. Using add-ins: Add additional toppings or ingredients to a kimchi pancake for extra flavor and texture: chopped mushrooms, thinly sliced roast pork (or crispy bacon), or seafood.