🥢 Introduction
Wondering what to do with sour kimchi?
Before you throw it away, try making Kimchi Pancakes (Kimchi Jeon), one of Korea’s most beloved comfort foods. This easy kimchi pancake recipe is a delicious way to use old kimchi and turn it into something crispy, savory, and incredibly satisfying.
Many people think old kimchi has gone bad because of its strong smell and tangy flavor. In Korea, however, sour kimchi is often preferred for cooking. As kimchi ferments, it develops a deeper, richer flavor that works especially well in dishes like kimchi fried rice, kimchi stew, and Korean kimchi pancakes.
Kimchi pancakes are loved for their crispy edges, soft center, and bold flavor. They’re quick to make, require only a handful of ingredients, and are a great way to reduce food waste while enjoying an authentic Korean dish.
Growing up in Korea, kimchi pancakes were something my mom often made whenever kimchi became too sour to eat on its own. At the time, I never really thought about why. Now I understand that sour kimchi gives the pancakes a deeper flavor and a perfect balance of tanginess that fresh kimchi simply can’t match.
If you have old kimchi sitting in your fridge, this easy Kimchi Jeon recipe might completely change the way you think about sour kimchi.
🛒 Ingredients
✓ 200g sour kimchi, chopped
✓ ½ onion, thinly sliced
✓ 150g Korean pancake mix (or all-purpose flour)
✓ 2 tablespoons cornstarch
✓ 150ml water
✓ 1 teaspoon sugar
✓ 1 teaspoon Korean red pepper powder (optional)
✓ Cooking oil, for frying
🍳 Instructions
Step 1: Prepare the Kimchi
Place the sour kimchi in a large mixing bowl and use kitchen scissors to cut it into small pieces. This is easier than using a cutting board and helps avoid staining from the kimchi juice. Thinly slice the onion and add it to the bowl.
Step 2: Make the Batter
Add the Korean pancake mix, cornstarch, sugar, and Korean red pepper powder (if using). Pour in most of the water and mix well. If the batter feels too thick, add a little more water until it reaches a thick but spreadable consistency.
Step 3: Heat the Pan and Cook
Heat a generous amount of cooking oil in a non-stick pan over medium heat. Once the pan is hot, pour in the batter and spread it into a thin, even layer.
Tip: Don’t be shy with the oil. That’s the secret to crispy kimchi pancakes.
Step 4: Flip the Pancake
Cook for 3–4 minutes, or until the bottom is golden brown and crispy. Carefully flip the pancake and cook for another 2–3 minutes until both sides are crispy and fully cooked.
Step 5: Serve and Enjoy
Cut into pieces and enjoy while it’s hot and crispy.
🍽️ Serving Tips
✓ Kimchi pancakes are best enjoyed fresh off the pan while they’re still crispy.
✓ In Korea, they’re often served as a quick snack, light meal, or late-night comfort food.
✓ If you like a little extra flavor, try dipping each bite in a simple mixture of soy sauce and vinegar.
✓ Leftover kimchi pancakes can be reheated in a pan or air fryer to bring back their crispiness.
❓ FAQ
Q. Can I use fresh kimchi?ork belly instead of pork shoulder?
A. Yes, but sour kimchi will give you a deeper and more authentic flavor. If your kimchi isn’t very sour, add 1–2 teaspoons of vinegar to the batter.
Q. What if my kimchi is too sour?
A. Add a little extra sugar to balance the tanginess. Start with an extra ½ teaspoon and adjust to taste.
Q. How do I make kimchi pancakes extra crispy?
A. Use plenty of oil and spread the batter into a thin layer. A thinner pancake will always be crispier.
Q. Can I make the batter ahead of time?
A. It’s best to cook the batter right away. Letting it sit for too long can make the pancake less crispy.
Q. Why is my kimchi pancake falling apart?
A. Your batter may be too thin or there may not be enough flour to bind the ingredients together. Try adding a little more pancake mix or flour, and let the pancake cook until the bottom is fully set before flipping.
Q. How do I store leftover kimchi pancakes?
A. Store them in an airtight container in the refrigerator for up to 3 days.
Q. Can I add other ingredients?
A. Absolutely. Green onions, tuna, squid, shrimp, and cheese are all popular additions.
Q. What Is Korean Pancake Mix?
A. Korean pancake mix (Buchim Garu) is a flour blend made for Korean pancakes. It contains seasonings and starches that help create a crispier texture than regular flour.
If you can’t find it, all-purpose flour works too.
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Ingredients
Method
- Cut the kimchi into small pieces and thinly slice the onion.
- Mix the kimchi, onion, pancake mix, cornstarch, sugar, Korean red pepper powder, and water until well combined.
- Heat a generous amount of oil in a non-stick pan over medium heat.
- Pour the batter into the pan and spread it into a thin, even layer.
- Cook until golden and crispy, then flip and cook the other side until crispy.
- Slice and serve immediately while hot and crispy.