Kimchi Pancakes (Kimchijeon)

Name: Kimchi Pancakes (Kimchijeon)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 cup kimchi, roughly chopped; ½ cup kimchi brine; 1 cup all-purpose flour; ½ cup cold water; 2 spring onions, chopped; oil for pan; dipping sauce: soy sauce, rice vinegar, sesame oil, chilli flakes

Crispy kimchi pancakes pan-fried until deeply golden on both sides, a great way to use up kimchi that has gone a little too sour.

Total time

20 min

Prep

5 min

Cook

15 min

Difficulty

medium

Cuisine

Korean

comfortAsian

Ingredients

1 cupkimchi, roughly chopped

½ cupkimchi brine

1 cupall-purpose flour

½ cupcold water

2spring onions, chopped

oilfor pan

dipping sauce: soy sauce, rice vinegar, sesame oil, chilli flakes

Instructions

Mix flour with kimchi brine and water to make batter.

Fold in kimchi and spring onion.

Fry spoonfuls in oil over medium-high heat 3-4 min per side until crispy.

Serve with dipping sauce.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.

Calories

125

Protein

Fat

0.6g

Carbs

25.9g

Fiber

Sodium

296mg

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