Crispy Kimchi Pancake (Kimchijeon) with Dipping Sauce
This crispy kimchi pancake, or kimchijeon, is packed with tangy fermented cabbage, savory flavor, and golden crunchy edges. Serve it hot with a quick soy-sesame dipping sauce for an easy Korean snack, appetizer, or side dish.
Servings2 Portions
Prep Time5 Mins
Cook Time10 Mins
Difficulty
Easy
Ingredients
2
- cabbage kimchi0.5 cup
- scallion1
- all-purpose flour0.5 cup
- potato starch0.5 cup
- kimchi juice0.5 cup
- water3 tbsp
- vegetable oil2 tbsp
- soy sauce1 tbsp
- rice vinegar1 tsp
- sugar1 tsp
- sesame oil0.5 tsp
- salt0.3 tsp
- toasted sesame seeds1 tsp
Step-by-Step Instructions
01
Make the batter: In a large bowl, whisk together the all-purpose flour, potato starch, and salt. Add the chopped cabbage kimchi, kimchi juice, water, and sliced scallion, then stir until the dry ingredients are fully moistened and the kimchi is evenly distributed.
02
Cook the pancake: Heat a nonstick or cast-iron skillet over medium-high heat. Add the vegetable oil and swirl to coat the pan. Pour in the batter, spread it into an even pancake, and cook until the bottom is deeply golden and crisp, about 4 to 5 minutes.
03
Flip and finish: Carefully turn the pancake with a wide spatula. Cook the second side until crisp and browned, about 3 to 4 minutes more. Adjust the heat as needed so the pancake crisps without scorching.
04
Prepare the dipping sauce: While the pancake cooks, stir together the soy sauce, rice vinegar, sugar, sesame oil, and toasted sesame seeds in a small bowl until the sugar dissolves.
05
Serve: Transfer the kimchi pancake to a cutting board, slice into wedges or squares, and serve immediately with the dipping sauce.
