There is a story behind this Easy Kimchi Pancake Recipe! I’ll let you in on a little secret—I’m part of a group chat with some other local mums called The Kimchi Loving Housewives of St Peters. There’s about ten of us, and we regularly go out for Korean food together, often with all our kids in tow. It turns into a fun, chaotic feast of little ones and shared dishes.
It was on one of these outings that I first discovered Kimchi Jeon, the savoury Korean pancake made with tangy fermented kimchi. I was instantly hooked. The crispy edges, soft centre, and bold flavour had me completely smitten—and my son loved it too. That’s what inspired me to learn how to make it at home.
This easy kimchi pancake recipe is now a regular in our kitchen. Whether you use napa cabbage or radish kimchi, it’s quick, satisfying, and absolutely delicious. And the best part? You can whip it up in about 15 minutes using ingredients from your fridge and pantry.
Why You’ll Love This Easy Kimchi Pancake Recipe
- Uses store-bought kimchi – No need for homemade, just grab your favourite radish or napa cabbage kimchi.
- Crispy edges, soft centre – The perfect texture balance.
- Quick & easy – Ready in about 15 minutes.
- A hit with the whole family – Even kids love it (mine certainly does!).
Ingredients For Kimchi Pancake
For the pancake:
- kimchi (radish or napa cabbage), chopped
- kimchi juice (from the jar)
- cold water
- plain flour
- rice flour (optional, for extra crispiness)
- sugar
- salt
- spring onion, finely sliced
- chilli, finely sliced (optional)
- vegetable oil (for frying)
For the dipping sauce (or a simpler option!)
- soy sauce
- rice vinegar
- sesame oil
- sugar
- toasted sesame seeds
- garlic
Alternative serving suggestion: A Korean friend once told me that in Korea, kimchi pancakes are often eaten with just vinegar instead of a dipping sauce. I tried it, and it’s a game-changer—simple, sharp, and perfect! Give it a go if you prefer a lighter touch.
Extra Tips for the Perfect Kimchi Pancake
✅ Radish kimchi releases more liquid than napa cabbage kimchi – You may need to add a little more flour to balance it out.
✅ For extra crispiness, cook longer on medium heat rather than cranking up the heat too high.
✅ If it breaks while flipping, don’t stress – It will still taste amazing!
A New Favourite at Home
Now that I’ve mastered making kimchi pancakes at home, they’ve become a regular in my kitchen. If you’ve never tried making Kimchi Jeon at home, I highly recommend giving this easy kimchi pancake recipe a go. It’s quick, easy, and absolutely delicious. Let me know in the comments—do you prefer it with dipping sauce or just vinegar? 😊
Easy Kimchi Pancake Recipe
Equipment
- 1 Fry Pan (skillet)
- 1 Bowl for mixing
- 1 small bowl for the dipping sauce
Ingredients
For the pancake:
- 1 cup store-bought kimchi (radish or napa cabbage), chopped
- 2 tbsp kimchi juice from the jar
- 1/2 cup cold water
- 3/4 cup plain flour
- 1 tbsp rice flour optional, for extra crispiness
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1 spring onion finely sliced
- 1 small chilli finely sliced (optional)
- 1 tablespoon vegetable oil for frying
For the dipping sauce (if making)
- 2 tbsp soy sauce
- 1 tsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp sugar
- 1/2 tsp toasted sesame seeds
- 1/2 tsp finely chopped garlic
Instructions
Make the Batter
- In a large bowl, mix the chopped kimchi, kimchi juice, cold water, plain flour, rice flour, sugar, and salt.
- If using radish kimchi, chop it into smaller pieces to help it cook evenly.
- Stir in the sliced spring onion and chilli.
- ✅ Batter consistency tip: It should be pourable but not watery. If too thick, add a bit more water. If too thin, mix in a little more flour.
Cook the Pancake
- Heat the vegetable oil in a non-stick frying pan over medium-high heat.
- Pour the batter in, spreading it evenly to form a thin pancake.
- Cook for 3–4 minutes, until the edges become golden and crispy.
Flip Without Breaking!
- Flipping a kimchi pancake can be a little tricky, but these tips will help:
- Wait for the right time – Don’t flip too soon! Let the edges get crispy before attempting.
- Use a large spatula – A wide spatula provides more support. If needed, use a second spatula or spoon to help.
- Shake the pan – Gently shake the pan back and forth to loosen the pancake before flipping.
- Flip with confidence! – Lift and turn with a spatula, or slide it onto a plate and flip it back into the pan.
- Cook for another 2–3 minutes until golden and crispy on both sides.
Serve & Enjoy!
- Cut the pancake into wedges and serve hot.
- Dip into the soy-based sauce or try it with a drizzle of vinegar for a traditional twist.
YUMMM!!! So Delicious! Now I can make my own instead of buying at the health food store or Korean store.
Amazing! Thanks so much Debbie, so glad you liked it! Its so easy isn’t it!
So Delicious!! Highly recommend making this!!