Kimchijeon (Kimchi Pancake)

This recipe can be used to make 1 large pancake or a few app-sized pancakes for snacking or serving with cocktails.
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Kimchijeon (Kimchi Pancake)

Recipe by Maangchi

This recipe originally appeared in our Winter/Spring 2021 issue. Get the magazine here.

Start to Finish: 20 minutes

Servings: 2


  • 1/2 lb. napa cabbage kimchi, finely chopped (about 1 1/2 cups), plus 2 tbsp. brine 
  • 1/2 cup flour 
  • 3 scallions, chopped (about 1/4 cup) 
  • 1 tsp. granulated sugar
  • 4 tbsp. vegetable oil


1. In a medium bowl, mix the kimchi, brine, flour, scallions, sugar, and 1/2 cup water.

2. In a large nonstick skillet, heat 2 tbsp. oil over medium. Swirl to coat. Pour batter into the pan and spread in an even layer. Cook until bottom is golden and crisp, 3 to 5 minutes.

3. Place a large plate on top of the skillet. Carefully invert pancake onto the plate. Slide pancake back into skillet, browned-side up. Drizzle edges of skillet with remaining 2 tbsp. oil, then lift the pancake with a spatula so the oil runs underneath. Cook until bottom is golden and crisp, 3 to 5 minutes. Flip again and cook for another minute. Slide onto platter and serve immediately.