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  • Writer's pictureHelen ModernPepper

Kimchi Pancake/Kimchi Jeon (aka Kimchi Patties) - SUPER DUPER EASY RECIPE!

Updated: Mar 31, 2020

Kimchi Pancake/Kimchi Jeon/KimchiJeon (aka Kimchi Patties) is a common snack or appetizer enjoyed by many Koreans. Kimchi pancake/patty is one of those many dishes that are made using fermented kimchi.

This particular recipe is SUPER EASY. You can also add your own variations as well. One of the main ingredients in making your Kimchi pancake/patties delicious is having that perfectly fermented kimchi.

Please watch "How To Ferment & Properly Store Your Store-Bought Kimchi" Video #8

Below You Will Find:

- YouTube video for this recipe (video #18) and "How To Ferment & Properly Store Your Store-Bought Kimchi" Video #8 - Ingredients - links for ingredients and kitchen tools for this recipe

- Recipe Instructions - Korean markets in the bay area

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YouTube Video #18: Kimchi Jeon/Kimchi Pancake

YouTube Video #17: How To Ferment & Store Your Store-Bought Kimchi


Serving size: 6-8 pancakes (5 - 6 inch wide)

2 cups Korean pancake batter mix (see below for dry batter mix recipe)

2 cups cold water (more or less depending on your elevation of where you live)

2 cups fermented kimchi (precut with scissors into big chunks) with some kimchi juice (Make sure the Kimchi is not too fermented. It is best to use fermented kimchi that is still somewhat crunchy)

2 scallions/green onions (cut into slivers at a biased angle and make sure to use the white parts of the scallions, too)

Olive oil (or your choice of oil)

To make the dry batter mix from scratch, mix the following ingredients together:

1 2/3 cup white flour (if using whole wheat flour, you might need to add more water)

1/3 cup sweet white rice flour

1/2 tbsp kosher salt

1 egg

2 cups cold water (more or less depending on your elevation of where you live)

For my paleo friends: 1 2/3 cup potato flour and 1/3 cup sweet white rice flour

To make the soy sauce dipping sauce: add the following ingredients:

1 Tbsp soy sauce

1 Tbsp water

1 Tsp brown rice vinegar (any mild vinegar will suffice)

Tiny drizzle of sesame oil (like 5 - 6 tiny drops)


Korean Pancake Mix

Kishibori Shoyu (Pure Artisan Soy Sauce), Premium Imported Soy, unadulterated and without preservatives

Kikkoman Soy Sauce

Mizkan Pure Brown Rice Black Vinegar (Domestic Brown Rice 100%)

Marukan Seasoned Rice Vinegar 12 Oz

Ottogi Premium Roasted Sesame Oil, 10.82 Ounces

Kadoya 100% Pure Sesame Oil 5.5 oz

Sweet Rice Flour, ChapSsal GaRu (2 Lb) By ChoripDong

Mochiko (Sweet Rice Flour) - 16oz [Pack of 1]

Diamond Crystal Kosher Salt, 3 lbs

Tramontina Professional Aluminum Nonstick Restaurant Fry Pan, 14"

The silicone handle covers are removable so you can use the frying pan in the oven, too!

All-Clad 7112NSR2 MC2 Professional Master Chef 2 Stainless Steel Bi-Ply Bonded Oven Safe PFOA Free Nonstick Fry Pan Cookware, 12-Inch, Silver

Wusthof Classic 8-Inch Chef's Knife

Wüsthof Twelve Piece Block Set

Wusthof Classic 7-piece Slim Knife Block Set


In a large mixing bowl, add the Korean pancake mix and slowly add the 2 cups of water (again, the water amount depends on the elevation of where you live). Mix well with a whisk until you can make a straight line across the back of the spoon of the wet batter. (As shown in the video.) Add you kimchi, and some of the kimchi juice (3-4 table spoons) to the wet batter and mix gently. Then add the scallions and gently fold it into the wet batter.

Preheat your non-stick frying pan on the stove at medium-high. Add about 1 Tbsp of olive oil and tilt the pan to coat the entire surface of the pan. (Some people like to use lots of oil when making this dish to make it "fried-like," so if you prefer to add more oil, please go for it! I personally like to taste the ingredients more and less of the oil, plus it saves me calories when using less oil.) Add a small ladle of the wet batter to the pan. Each pancake should be about 5 - 6 inches wide (as shown in the video), but if you prefer to make it wider/bigger, by all means...:-) Cook each pancake for 2 -3 minutes or until golden brown. Then turn the pancake over to cook the 2nd side. At this point, adjust your stove top heat to medium and let it cook for 2 -3 minutes or until golden brown. When cooking the 2nd side, make sure to move and rotate the pancake around the pan to redistribute the heat and excess oil around the pan. Once the 2nd side is golden brown, let it rest on a rack over a sheet of paper towel.

To make the soy sauce vinegar dipping sauce, add the ingredients listed and mix well.


(Click on the hyperlinked names below to view their website)

San Francisco

- Woori Market

- First Korean Market

Unlike the mom-and-pop Korean markets in San Francisco, the markets outside of SF are GIANT size Korean supermarkets.

- Oakland: KP Asian Market

- Daly City: Kukje Supermarket

- Sunnyvale: Hangook Supermarket

- San Jose: H Mart


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