Kimchi Jeon, or kimchi pancakes, is a beloved Korean dish that perfectly blends the bold, tangy flavors of fermented kimchi with the comforting, crispy texture of a pancake. Quick to make and endlessly adaptable, Kimchi Jeon can be enjoyed as a snack, appetizer, or side dish. Whether you’re using aged kimchi for a more robust flavor or adding extra ingredients like squid or mushrooms, this dish never disappoints. Let\u2019s dive into how to make it!<\/p>\n

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Why Make Kimchi Jeon?<\/h3>\n
Kimchi Jeon showcases the versatility of kimchi, transforming it into a deliciously savory dish that pairs well with almost anything. Plus, it\u2019s a fantastic way to use up leftover kimchi. If you’re new to kimchi, learn more about this incredible ferment and its variations on our Kimchi Workshop page<\/a>.<\/p>\n
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Ingredients for 2-4 Servings<\/h3>\n
Pancakes:<\/h4>\n
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275g<\/strong> Chinese leaf kimchi (use both leaves and juice)<\/li>\n
90g<\/strong> finely chopped leek<\/li>\n
225g<\/strong> plain flour<\/li>\n
2 eggs<\/strong><\/li>\n
1 tablespoon<\/strong> sesame oil<\/li>\n
Cooking oil for frying<\/li>\n<\/ul>\n
Dipping Sauce:<\/h4>\n
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4 tablespoons<\/strong> Japanese or Korean soy sauce<\/li>\n
1 tablespoon<\/strong> sesame oil<\/li>\n
1 dash<\/strong> cider vinegar<\/li>\n
Finely shredded spring onions (optional garnish)<\/li>\n<\/ul>\n
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Instructions<\/h3>\n
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Prepare the Pancake Batter:<\/strong>\n
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In a large bowl, combine the kimchi (with its juices), chopped leek, plain flour, eggs, and sesame oil. Mix well until you have a thick, cohesive batter. If the mixture seems too dry, add a little water or more kimchi juice.<\/li>\n<\/ul>\n<\/li>\n
Cook the Pancakes:<\/strong>\n
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Heat a thin layer of cooking oil in a non-stick frying pan over medium heat.<\/li>\n
Pour in a portion of the batter, spreading it out evenly to form a pancake. You can make smaller individual pancakes or one large pancake, depending on your preference.<\/li>\n
Cook for 2-3 minutes on each side, or until the pancakes are golden brown and crispy. Adjust the heat as needed to avoid burning.<\/li>\n<\/ul>\n<\/li>\n
Prepare the Dipping Sauce:<\/strong>\n
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In a small bowl, mix soy sauce, sesame oil, and cider vinegar. Garnish with finely shredded spring onions if desired.<\/li>\n<\/ul>\n<\/li>\n
Serve:<\/strong>\n
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Slice the pancakes into wedges if making a large one, or serve individual pancakes whole. Serve hot with the dipping sauce on the side.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n
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Tips for Success<\/h3>\n
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Experiment with Add-Ins:<\/strong> Enhance your Kimchi Jeon by adding squid, shrimp, mushrooms, or even cheese to the batter for a fun twist.<\/li>\n
Use Aged Kimchi:<\/strong> Older, well-fermented kimchi adds a deeper, tangier flavor to your pancakes. If your kimchi is fresh, consider letting it ferment a bit longer for optimal taste.<\/li>\n
Make It Gluten-Free:<\/strong> Swap the plain flour for a gluten-free flour blend to accommodate dietary preferences.<\/li>\n<\/ul>\n
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Perfect for Sharing<\/h3>\n
Kimchi Jeon is a crowd-pleaser, ideal for gatherings or as a comforting treat for yourself. For more recipes and fermentation tips, sign up for our newsletter here<\/a>. Join the fermentation journey and bring bold flavors into your kitchen!<\/p>\n","protected":false},"excerpt":{"rendered":"
Kimchi Jeon: A Classic Korean Snack Kimchi Jeon, or kimchi pancakes, is a beloved Korean dish that perfectly blends the bold, tangy flavors of fermented kimchi with the comforting, crispy texture of a pancake. Quick to make and endlessly adaptable, Kimchi Jeon can be enjoyed as a snack, appetizer, or side dish. Whether you’re using […]<\/p>\n","protected":false},"author":3,"featured_media":796,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","footnotes":"","jetpack_publicize_message":""},"categories":[57],"tags":[],"class_list":["post-773","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ideas"],"jetpack_featured_media_url":"https:\/\/wiki.fermenthings.be\/wp-content\/uploads\/2025\/01\/ChatGPT-Image-19-mei-2025-12_35_36.png","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9WlzC-ct","_links":{"self":[{"href":"https:\/\/wiki.fermenthings.be\/nl\/wp-json\/wp\/v2\/posts\/773","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wiki.fermenthings.be\/nl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wiki.fermenthings.be\/nl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wiki.fermenthings.be\/nl\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/wiki.fermenthings.be\/nl\/wp-json\/wp\/v2\/comments?post=773"}],"version-history":[{"count":1,"href":"https:\/\/wiki.fermenthings.be\/nl\/wp-json\/wp\/v2\/posts\/773\/revisions"}],"predecessor-version":[{"id":774,"href":"https:\/\/wiki.fermenthings.be\/nl\/wp-json\/wp\/v2\/posts\/773\/revisions\/774"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/wiki.fermenthings.be\/nl\/wp-json\/wp\/v2\/media\/796"}],"wp:attachment":[{"href":"https:\/\/wiki.fermenthings.be\/nl\/wp-json\/wp\/v2\/media?parent=773"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wiki.fermenthings.be\/nl\/wp-json\/wp\/v2\/categories?post=773"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wiki.fermenthings.be\/nl\/wp-json\/wp\/v2\/tags?post=773"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}

Ingredients for 2-4 Servings<\/h3>\n

Pancakes:<\/h4>\n\n275g<\/strong> Chinese leaf kimchi (use both leaves and juice)<\/li>\n90g<\/strong> finely chopped leek<\/li>\n225g<\/strong> plain flour<\/li>\n2 eggs<\/strong><\/li>\n1 tablespoon<\/strong> sesame oil<\/li>\n

Dipping Sauce:<\/h4>\n\n4 tablespoons<\/strong> Japanese or Korean soy sauce<\/li>\n1 tablespoon<\/strong> sesame oil<\/li>\n1 dash<\/strong> cider vinegar<\/li>\n