These crispy Kimchi Pancakes are one of the best ways to use up a jar of kimchi: a savory Korean pancake (kimchijeon) of chopped kimchi and its brine folded into a quick batter, studded with scallions and bits of pork belly, then pan-fried until the edges go lacy and crackly. They come together fast and fry up golden, and the spicy-tangy dipping sauce is non-negotiable. Serve them hot as a Korean appetizer or side. If you're building a Korean spread, my Kimchi Fried Rice is the other great way to use up kimchi, my Stir Fried Pork Belly and Kimchee doubles down on the same flavors, and my Korean Potato Salad is the creamy, cooling side that rounds it all out.
Kimchi Pancakes at a Glance
- 🕒 Total Time: 25 minutes
- 👪 Servings: 4 as an appetizer or side (makes 2 to 3 pancakes)
- 🍝 Cuisine Type: Korean
- 🧂 Flavor Profile: Crispy and lacy-edged, tangy and spicy from fermented kimchi, savory with scallion and pork belly, with a punchy gochugaru-soy dipping sauce
- 📖 Dietary Info: Contains pork and gluten; dairy-free; make it vegetarian by skipping the pork belly
- 📦 Storage Notes: Best hot and fresh; refrigerate leftovers airtight 2-3 days and re-crisp in a hot pan or air fryer (skip the microwave, it goes soggy); freezing not recommended
- ⭐Why You'll Love It: A crispy, savory Korean pancake that turns a jar of kimchi into something craveable in 25 minutes. Lacy edges, tangy-spicy flavor, and an addictive dipping sauce. The easiest way to use up kimchi.
Summarize and save this content on
Ingredients
- 2 tablespoons olive oil
- 1 cup kimchi
- ¼ cup kimchi juice
- 2 green onions thinly sliced
- 1 teaspoon sugar
- 2 cups korean pancake mix
- 1½ - 2 cups water
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 strips pork belly or 4 strips of bacon sliced ¼ inch or thinner
For the Dipping Sauce
- 3 green onions thinly sliced
- 1 jalapeño de-seeded and cut into a small dice
- 1 tablespoon toasted sesame seeds
- 1 teaspoon sesame oil
- 1 teaspoon gochugaru
- ¼ cup soy sauce
Substitutions & Swaps
🥬 Kimchi
- Napa cabbage kimchi (called for) - The riper and more sour, the better for frying
- Vegan kimchi - Check it's made without fish sauce or salted shrimp
- Use the kimchi juice - Don't drain it; the brine is where the flavor and color live
🥓 Pork or Protein
- Pork belly (called for) - Renders fatty and crisp into the pancake
- Bacon - Easy smoky swap; slice it thin
- Skip it - Vegetarian and still delicious; add a little extra oil for crisp edges
- Chopped shrimp - Seafood scallion-pancake style
🥞 Batter
- Korean pancake mix (called for) - Makes them extra crispy; the easiest route
- All-purpose flour plus rice flour - DIY mix; the rice flour adds crunch
- Add an egg - For a slightly richer, sturdier pancake
🌶️ Dipping Sauce
- Soy, gochugaru, and sesame (called for) - The classic punchy dip
- Add rice vinegar - A splash for extra tang
- Swap in ponzu - A citrusy shortcut
- Add a little honey or sugar - Rounds out the heat
🥬🥞🌶️ Tips & Tricks for the Best Kimchi Pancakes
Crispy, lacy edges and tangy-spicy flavor in every bite
- Use sour, well-fermented kimchi. Older, tangier kimchi fries up with more flavor; fresh kimchi tastes flat here.
- Chop the kimchi small. Smaller pieces spread evenly so every bite is crispy and the pancake holds together.
- Use the kimchi juice in the batter. It adds tang, color, and seasoning; don't waste it.
- Keep the batter on the thinner side. A looser batter spreads thin and fries up lacy and crisp instead of thick and doughy.
- Get the pan hot and use enough oil. A generous slick of hot oil is what crisps the edges; this is not the time to go light.
- Press it thin in the pan. Spread the batter wide and press it down so it cooks through and crisps all over.
- Don't flip too early. Let the first side set and brown fully before flipping, or it will tear.
- Render the pork belly first. Crisp it in the pan before adding the batter so it cooks through and renders fat into the pancake.
- Re-crisp leftovers in a hot pan. The microwave makes them soggy; a skillet or air fryer brings back the crunch.
- Cut with kitchen scissors. Shears make fast work of slicing the pancake into shareable wedges.
Kimchi Pancakes FAQs
What is a kimchi pancake?
A kimchi pancake, or kimchijeon, is a savory Korean pancake made from chopped kimchi and its brine folded into a simple flour batter, then pan-fried until crispy. It is often studded with scallions and a little pork or seafood. It is served hot as an appetizer or side with a soy-based dipping sauce.
What kind of kimchi is best for kimchi pancakes?
Older, more sour napa cabbage kimchi is ideal because its tang intensifies as it fries and gives the pancake its signature flavor. Fresh, just-made kimchi tastes flat once cooked. This is the perfect way to use up a jar that has gotten very ripe.
How do you make kimchi pancakes crispy?
Keep the batter on the thinner side, use a hot pan with a generous amount of oil, and press the pancake thin so it crisps all over. Do not flip it until the first side is fully browned and set. Korean pancake mix or a little rice flour also boosts the crunch.
Can I make kimchi pancakes vegetarian?
Yes, just skip the pork belly or bacon and add a little extra oil so the edges still crisp. Make sure your kimchi is made without fish sauce or salted shrimp if you want it fully vegetarian. The kimchi carries plenty of flavor on its own.
How do you reheat kimchi pancakes?
Re-crisp them in a hot, lightly oiled skillet or an air fryer for a few minutes per side. Avoid the microwave, which turns them soft and soggy. They keep in the fridge for 2 to 3 days.
It’s also a part of my Korean BBQ Dinner Party – which you should totally make this season. It’s incredible!
Kimchi Pancake
Ingredients
- 2 tablespoons olive oil
- 1 cup kimchi
- ¼ cup kimchi juice
- 2 green onions thinly sliced
- 1 teaspoon sugar
- 2 cups korean pancake mix
- 1½ - 2 cups water
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 strips pork belly or 4 strips of bacon sliced ¼ inch or thinner
For the Dipping Sauce
- 3 green onions thinly sliced
- 1 jalapeño de-seeded and cut into a small dice
- 1 tablespoon toasted sesame seeds
- 1 teaspoon sesame oil
- 1 teaspoon gochugaru
- ¼ cup soy sauce
Instructions
- Place kimchi in a bowl and cut with scissors into 1-inch pieces.
- In a bowl, combine the kimchi juice, green onion, sugar, pork belly, korean pancake mix, salt and pepper and give it a stir. Slowly add the water and mix.
- In a large cast iron skillet, heat the olive oil over medium high heat.
- Add 1 ½ cups of the mixture into the pan and spread in pan. Give the pan a shake to level out the ingredients and let cook for 5-6 minutes. Drizzle a few teaspoons of oil on top of the pancake mixture before flipping and continue to cook until golden brown and crisp and the pork belly is cooked, about 5-6 minutes more. Transfer to a wire rack to let any excess oil drain and eat with dipping sauce.
For the Dipping Sauce
- Mix all ingredients in a bowl until evenly combined. Taste and adjust seasoning as needed.
