Kimchi Pancake (Kimchijeon)

What is a Kimchi Pancake?

A kimchi Pancake, also known as “kimchijeon” (김치전) in Korean, is a popular and savory pancake, made with kimchi – the iconic fermented vegetable dish of Korea.

This kimchi pancake recipe is vegan (just remember to use vegan kimchi), so all my plant-based besties can enjoy – no eggs needed!

They have a delightful combination of spicy, sour, and umami flavours and are a great way to enjoy the unique taste of kimchi in a different form.

It is typically eaten as a snack or appetizer, but I also like to whip it up for a quick lunch or dinner.

Kimchi pancakes can vary in size and thickness, and they are a popular street food item as well as a dish served in Korean restaurants and homes.

They can be eaten as is, but I like to dip my kimchi pancakes in LookCatchu’s famous soy dipping sauce for extra flavour.

Kimchi pancakes are a simple dish to make and today I will show you how to make it at home! If you enjoy these Korean pancakes, make sure to check out it’s vegetable sidekick, the Korean Vegetable Pancake.

Please watch my Kimchi Pancake video, as I walk you through how to make them, and hopefully entertain you with my witty sense of humour.

Now let’s get Kimchi Pancake-ing!

What is Kimchi?

Kimchi is a traditional Korean side dish, also known as “banchan” (반찬) in Korean, made from fermented vegetables, primarily Napa cabbage and Korean radishes, along with a variety of seasonings.

It is a staple in Korean cuisine and is known for its distinctive spicy and sour flavours. The exact origins of kimchi are not well-documented, but it has a long history in Korea, dating back over a thousand years.

Is Kimchi vegan?

No, traditional kimchi contains anchovies or fish sauce, remember to read the label! However, there are vegan options available for all my plant-based besties!

Mother in Law’s Kimchi is one of the most popular vegan kimchi brands on the market (not sponsored).

My kimchi is sour, is it okay to use in these Kimchi Pancakes?

Yes! The longer your kimchi ferments, the tangier and sour the kimchi will be! These pancakes are best with sour kimchi – unless you are not a fan of the sourness.

Why do we add kimchi juice in Kimchi Pancakes?

Kimchi juice is packed with the fermented, spicy, and tangy flavours that are characteristic of kimchi. When you incorporate kimchi juice into your pancake batter, it infuses the pancakes with a rich umami flavour, making them more delicious and savory.

Kimchi juice also adds reddish hue to the pancakes, which can be visually appealing and give them a more authentic appearance.

Where do you get kimchi juice for Kimchi Pancakes?

I like to place the kimchi into a measuring cup and push the kimchi against the cup with a spatula to squeeze the juice out. 

You can also be a civilized human and grab it with your hands and squeeze it out, it totally won’t leave your fingers smelling like kimchi for a week!

What is the origin of Kimchi Pancakes?

Kimchi pancakes likely emerged as a way to make use of excess or aging kimchi. Early versions of kimchijeon were simple, consisting primarily of chopped kimchi mixed with flour, water, and seasoning.

These pancakes were a practical way to repurpose kimchi and create a delicious and satisfying meal.

Kimchi Pancake Variations:

Over time, kimchijeon recipes evolved and diversified across Korea. Different regions developed their own variations, incorporating various ingredients and flavours. Some regions might add scallions, seafood, or meat to their kimchijeon, creating unique regional specialties.

The Cultural Significance of Kimchi Pancakes:

Kimchi pancakes have cultural significance in Korean cuisine. They are commonly prepared for special occasions, including traditional holidays like Lunar New Year (Seollal) and Chuseok (Korean Thanksgiving).

In recent years, kimchijeon has gained international popularity as Korean cuisine has become more well-known worldwide. Korean restaurants around the globe offer their take on this delicious dish, adapting it to local tastes and preferences.

What are the health benefits of Kimchi Pancakes?

Kimchi itself is known for its numerous health benefits, as it is a probiotic-rich food that aids in digestion and supports a healthy gut microbiome.

Kimchijeon, made with kimchi as a primary ingredient, inherits some of these health benefits, making it a tasty snack for good gut health!

How do I make my Kimchi Pancakes crispy?

You need to add cornstarch or potato starch. The addition of the starch will help prevent gluten development and absorb moisture from the vegetables. Thus, making the pancake crispier.

Why you should use ice cold water in batter:

Ice cold water slows the development of gluten, which is the ingredient in all-purpose flour.

The more gluten, the gummier and dense the batter. Thus, the benefit of using cold water instead of room temperature water, will be a preventative measure to making our pancakes light and crispy.

How do I make my Kimchi Pancakes fluffy?

These pancakes also include baking powder. It is an optional ingredient, but it helps prevent your pancakes from becoming dense, due to the varied protein content in all-purpose flour brands.

Is American flour different from Canadian flour?

Yes, in terms of all-purpose flour. The species of wheat harvested to make your brand of flour will definitely be different from mine. Different brands of all-purpose flour contain more protein content or less protein content.

Why is my batter consistency different from yours?

The percentage of protein content in your all-purpose flour will affect the amount of liquid it will absorb.

Since I’m Canadian, the all-purpose flour we have has a 12%-13% protein content, compared to the 9%-10% protein content in American brands.

However, here is a solution for my fellow Americans. If your batter is thicker or thinner than mine, then simply add more cold water or flour respectively, until you reach the same consistency as crêpe batter. Alternatively, you can use unbleached all-purpose flour – which is equivalent to Canadian all-purpose flour.

Can I add protein into these Kimchi Pancakes Vegetable?

Yes you can! Sliced pork is a popular protein choice. I’ve also used a bag of frozen squid or canned tuna!

For my plant-based besties, air-fried tofu cut into small chunks are a great alternative protein source!

Simply mix the protein of choice into the batter, in addition to tossing in the kimchi and sliced green onion.

I like to pre-cook my meat or seafood before cooking, but you may also add raw protein in. Just be sure that the pancake batter is spread thinly to allow for the protein to full cook; you may also need to cook the pancake for longer.

What pan should I use to make Kimchi Pancakes?

A non-stick pan or cast-iron skillet is the best. A non-stick pan is preferable to ensure that your pancake does not stick. The T-Fal pans are my favourite non-stick pans!

What do Kimchi Pancakes taste like?

When you first take a bite you get hit with crispy outer layer of the pancake with a strong garlic flavour from the kimchi.

Then you chew a little, and you can taste the tanginess of the fermented kimchi, with a hint of umami.

The slices of kimchi burst in your mouth with zesty juice, breaking it in with refreshing and crunchy texture to the monotony of the dough.

The thin strands of green onion not only add a visual appeal to the otherwise orange-coloured pancake, it also adds a bit of crispiness and a burst of freshness with every bite.

The pancake itself is crispy on the outside and fluffy, with a slight chew on the inside. The texture of the pancake is similar to a thin hash brown.

With the addition of LookCatchu’s Soy Vinegar dipping sauce, it adds a lovely tanginess and savouriness to the pancakes, enhancing the overall taste.