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  • Jeeca Jeeca
  • - October 3, 2020
  • - 9:16 am

Korean Kimchi Pancakes 김치전 (Kimchi-Jeon)

📖 TABLE OF CONTENTS show
KIMCHI PANCAKES OR KIMCHI JEON
VEGAN KIMCHI 김치 FOR THE PANCAKE BATTER
You can get my homemade kimchi recipe here.
KIMCHI PANCAKE BATTER
COOKING THE KIMCHI PANCAKES
Are you looking for more delicious, vegan recipes?
Vegan Korean Kimchi Pancakes, 김치전 or Kimchi-jeon
Ingredients 1x2x3x
Kimchi Jeon
To Serve and Enjoy
Instructions
Preparing the Batter
Cooking the Pancakes
WATCH Video
Notes
NUTRITIONAL INFO
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Vegan Kimchi pancakes or kimchi-jeon with an easy homemade dipping sauce are my personal favourite.

These vegan kimchi pancakes or kimchi-jeon 김치전 are my personal favourite.

I honestly love kimchi so much and I was so happy I got to recreate and veganize one of my favourite dishes I grew up enjoying from korean restaurants in the Philippines. I love the flavour of kimchi and how well its spice and tanginess go with these pancakes.

KIMCHI PANCAKES OR KIMCHI JEON

Kimchi-jeon is basically made with kimchi and a little scallions as base—it’s thinner than pajeon but packed with so much flavour from the kimchi!

전 or jeon is Korean for pancake/fritter. There are many different types of 전/jeon and you can make other types of jeon such as yachaejeon (vegetable pancakes – recipe here) and pajeon (scallion/green onion pancakes – recipe here)

I also enjoyed my pancakes with some dipping sauce that adds that extra tastiness to cap off this delicious dish.

VEGAN KIMCHI 김치 FOR THE PANCAKE BATTER

I highly recommend using really fermented kimchi that really packs a flavourful punch.

I like to ferment my homemade vegan kimchi in room temperature first before I store it in the refrigerator to ferment at a slower pace.

Do note that fermentation time can vary depending on your room temperature!

I love to make my own kimchi, but if you’re looking to purchase kimchi, make sure it has no fish sauce or shrimp paste.

You can get my homemade kimchi recipe here.

KIMCHI PANCAKE BATTER

You’ll need:

  • all purpose flour
  • potato starch or corn starch
  • salt 
  • vegan kimchi, homemade kimchi recipe here
  • room temperature water
  • kimchi juice, I squeezed my kimchi well to get lots of liquid!
  • chopped scallions

Full detailed recipe is in the card down below!

To make: I just mix everything up in a bowl. You may need to add a bit more water if needed, especially if your batter is a bit too thick.

COOKING THE KIMCHI PANCAKES

I love to pan-fry my kimchi to a crisp on the sides before I flip them over. You’l see that it starts to dry up while cooking and then when the batter on top is no longer wet or runny, you can flip it.

After cooking, I like to cut my kimchi pancakes into bite-sized pieces to be able to eat them easier since I eat with chopsticks.

You can also see how I make my kimchi pancake in the video below along with other kimchi recipes!

You’ll find the kimchi jeon and dipping sauce recipes below!

Are you looking for more delicious, vegan recipes? 

Get a copy of my upcoming cookbook, Vegan Asian!

If you crave vegan-friendly versions of classic Asian dishes, this cookbook is packed with Southeast and East Asian dishes inspired by those I grew up enjoying at home and those I’ve tried from my travels. From iconic Thai dishes to piping-hot Japanese fare and everything in between, the recipes in this will take your palate on a delicious food trip across Asia, and hopefully keep you coming back for more!


If you make this recipe, please tag me on my Facebook or Instagram and use the hashtag #thefoodietakesflight 🙂 

Vegan Korean Kimchi Pancakes, 김치전 or Kimchi-jeon 

5 from 10 votes
Vegan kimchi pancakes or kimchi-jeon are my personal favourite. I honestly love kimchi so much and I was so happy I got to recreate and veganize one of my favourite dishes I grew up enjoying from korean restaurants here. Kimchi-jeon is basically made with kimchi and a little scallions as base—it’s thinner than pajeon but packed with so much flavour from the kimchi! I highly recommend using really fermented kimchi that really packs a flavourful punch.
Print Recipe Pin this Recipe Rate this Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Appetizer, Main Course, Side Dish, Snack
Cuisine Asian, East Asian, Korean
Servings 4 small pancakes
Calories 192 kcal

Ingredients
  

Kimchi Jeon

  • ¾ cup all purpose flour
  • 2 tbsp potato starch or corn starch
  • ¼ tsp salt or to taste* see notes
  • ¾ cup chopped vegan kimchi** see notes , homemade kimchi recipe here
  • 1/2 cup room temperature water , add 1/8 to 1/4 cup or more as needed
  • ½ cup kimchi juice , I squeezed my kimchi well to get lots of liquid!
  • ¼ cup chopped scallions or spring onions, optional
  • 3 tbsp neutral oil or more for cooking

To Serve and Enjoy

  • 1 serving homemade dipping sauce , see the dipping sauce recipe here
  • Vegan kimchi
  • Sundubu Jjigae or Korean Soft Tofu Stew

Instructions
 

Preparing the Batter

  • You can watch the video below to see how to make the pancakes.
  • In a  mixing bowl, add in flour, potato or corn starch, and salt. Mix well. Mix the kimchi liquid and water together. Slowly add the liquid to the dry mixture while mixing. Mix until you’ve reached a batter consistency. Fold in the sliced kimchi and scallions.
  • Mix the batter until well incorporated.
  • If your batter is a little too thick, feel free to add around 1/8 to 1/4 cup or more water and then season with a bit of salt if needed. You'll want a batter that's not too thick and easy to spread to be able to make thin and crisp pancakes.
  • Mix the batter well and then prepare a large spoon or ladle for cooking.

Cooking the Pancakes

  • Heat a medium-sized non-stick pan or skillet over medium high heat. Note that the size of your pancake will depend on the size of your pan. Add a generous amount of oil.
  • Pour in around 1/3 to 1/2 cup of the batter. Note that this will depend on the size of your pan. You can evenly spread out the batter and piece sof kimchi until you have a pancake that should be around be around ¼ to ½-inch thick. Cook the pancake for 3-4 minutes on medium heat.
  • Once the sides start to dry up, carefully scrape the sides with a spatula to ensure it hasn’t stuck to the pan. Once the pancake is crispy and has some brown spots underneath, carefully flip the pancake with a spatula. Cook the other side until brown and crisp. Repeat this for the rest of the batter.
  • Transfer the pancakes on to a plate or chopping board. You can slice them into smaller pieces. This is best enjoyed with a good dipping sauce! See the dipping sauce recipe here.
  • How to enjoy your jeon? I love mine with a hearty Sundubu Jjigae (Korean Soft Tofu Stew) or Jjajangmyeon. Best enjoyed with some Vegan Kimchi, too!

WATCH Video

Notes

Salt: The salt may depend on the flavour of your kimchi and the liquid. Feel free to adjust according to desired to taste.
Vegan Kimchi: Make sure to use kimchi that has no fish sauce or shrimp paste/powder! Squeeze your kimchi well to get the liquid!

NUTRITIONAL INFO

Calories: 192kcal | Carbohydrates: 21g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 148mg | Potassium: 65mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂

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This Post Has 18 Comments

  1. Maria Pascual October 4, 2020 Reply

    5 stars
    Delicious ?

    1. Jessica Uy October 9, 2020 Reply

      Hi Maria, glad you enjoyed them 🙂 thank you!

  2. Marie February 4, 2021 Reply

    My kimchi is bit dry, how can I make more liquid? I want to use it up hence making the pancakes. Let it marinate in more vinegar?

    1. Jeeca February 5, 2021 Reply

      Hi Marie! Please don’t add vinegar! Kimchi actually doesn’t normally have vinegar–it gets its sour flavour from the fermentation process. Some kimchi brands may not have much juices since it was probably salted and eventually drained out (when you soak the cabbage in salt with a bit of water it releases its liquid so by the time it ferments, the vegetables itself don’t have much liquid left cause they’ve been drained and squeezed out). If your the cabbage in your kimchi is still very crunchy and they don’t look like they’ve been squeezed out so much, you can opt to add some salt to help drain out the water from the cabbage. Though this can cause your kimchi to turn saltier as it sits in the liquid but that’ll be okay for making kimchi pancakes, just not for eating directly. Hope this helps!

      Oh and I also have a homemade vegan kimchi recipe if you want to give that a try.

  3. Jaynie August 17, 2021 Reply

    5 stars
    So good!! My kimchi didn’t have much juice so I added a bit more water and a little gochujang to make up the difference and they were just perfect. I also made the dipping sauce, which was a nice addition.

    1. Jeeca August 18, 2021 Reply

      Thanks os much Jaynie! Using a mix of water + gochujang is def a good idea!

  4. Pauline August 28, 2021 Reply

    5 stars
    These pancakes are so good. As stated in another comment I added a little more water with gojuchang as my kimchi was a bit dry too. Would definitely make these again, very tasty.

    1. Jeeca August 30, 2021 Reply

      Thank you Pauline, really happy you like it! Adding gochujang is def a good idea to add, especially for dry kimchi ◡̈

  5. Aida September 11, 2021 Reply

    5 stars
    So damn delicious! I didn’t know what to expect, so it was a wild run, but oh my, this was divine! another brilliant recipe! thank you very much

    1. Jeeca September 15, 2021 Reply

      Happy you like it Aida!! I love kimchi pancakes!

  6. Jamie September 27, 2021 Reply

    Are these something I can make and have available to eat later in the week?

    1. Jeeca September 29, 2021 Reply

      Hi Jamie! Yes i love making these in big batches and I cook them all. After cooking, I cool the leftovers and like to stack them and store them in a container or wrapped in some foil. Then I just reheat each one on a pan again until crisp. Hope this helps!

  7. Sheila October 8, 2022 Reply

    5 stars
    Yes just made your pancakes. They were terrific. I definitely will keep this in my repertoire. I love fast food that is healthy quick and easy to reheat. Thanks for the recipe.

    1. Jeeca October 9, 2022 Reply

      Really so happy reading this. Thanks so much Sheila! ◡̈

  8. Niklas October 1, 2023 Reply

    5 stars
    For the first time in my life (at 33 years old) I have made pancakes today, even though they are a German staple. Usually pancakes are my wives purview. There was a bit of a learning curve, I took the first ones out of the pan too early – they were done, but the crispier the better I think. Also, next time I will have to leave more water during kimchi production (I just had enough for 1 cup of kimchi liquid). The pancakes were really nice, especially the later ones. We had them with the dipping sauce which was a good fit, though I used too much vinegar.
    Our Taiwan vacation starts in 10 days by the way, I’m looking forward to these pan-fried breakfast bun! (And the rest of the country 😉 )

    1. Jeeca October 1, 2023 Reply

      Enjoy your trip to Taiwan Niklas! And glad you enjoyed the pancakes! ◡̈

  9. AJ Gest January 6, 2025 Reply

    5 stars
    Girl this is over the top delicious. Highly recommend the dipping sauce it takes it to the next level. So glad you shared this dish.
    Looking forward to trying your Fried Rice and Noodles with Kimchi as well!
    Bravo!!

    1. Jeeca January 8, 2025 Reply

      Yaaay! This is one of my favorite recipes and I’m glad you liked it!! 🙂

5 from 10 votes (6 ratings without comment)

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I’m Jeeca, a food content creator and recipe developer passionate about creating easy yet tasty and flavour-packed vegan recipes. I share a lot of Asian recipes inspired by my travels and those I grew up enjoying.

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