🥞 Kimchi Pancake (Kimchijeon)
Kimchijeon is a savoury Korean pancake made from chopped kimchi and scallions folded into a simple flour and egg batter, then pan-fried until the edges turn crisp and lacy. The inside stays soft and tangy with a gentle chilli heat. It is cut into wedges and shared as a snack or side dish.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 200 g ripe kimchi, chopped, plus 3 tbsp kimchi juice
- 100 g wheat flour
- 1 egg
- 100 ml cold water
- 2 scallions, cut into short lengths
- 2 tbsp neutral oil
Method
- Mix the flour, egg, water and kimchi juice into a smooth batter.
- Fold in the kimchi and scallions.
- Heat the oil in a non-stick pan, spread the batter thinly and fry 4 minutes until golden underneath.
- Flip and cook 3–4 minutes more, pressing gently, then cut into wedges.
How to make it lighter
- Use 1 tbsp oil instead of 2 in a good non-stick pan: 1 tbsp oil ≈ 120 kcal.
- Spread the batter thin so each bite has more crisp kimchi and less batter.
- Serve with a crunchy cucumber salad to make a smaller portion more filling.
History
Jeon, pan-fried savoury pancakes, have a long history in Korean cooking, and the kimchi version is one of the most popular at home. In Korea it is often eaten on rainy days, and a popular saying links the sizzle of the pan to the sound of rain.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →