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  • Writer's pictureHelen ModernPepper

Kimchi Pancake (Kimchijeon: 김치전) RECIPE & MUKBANG (먹방) w/ Makgeolli 막걸리 [김치전 레시피] キムチ

Updated: Jan 14

Kimchi Pancakes (KimchiJeon 김치전) is the most popular and easiest savory pancakes made at home by Koreans. The recipe is simple BUT it is the MOST DELICIOUS savory pancakes EVER (well, in my humble opinion😉)

Today's Kimchi Pancake video recipe also includes:

- How To Make Soy-Sauce Dipping Sauce (Ganjang Yangyeom 간장 양념)

- How To Enjoy Kimchi Pancakes with Makgeolli (막걸리). Makgeolli (unclarified rice wine) is one of Korea's oldest alcoholic beverages.

For more on Makgeolli (막걸리), please visit:

- Cooking Tips: How To Avoid Making Soggy Pancakes

Below You'll Find:


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Thanks for watching!

Recipes mentioned in today's video:



(Serving Size: 2 x 12" Kimchi Pancake)

Kimchi Pancake Batter Mix

2 Cups Korean Pancakes Powder

2 Cups Water (room temperature)

1 Cup Fermented Kimchi (cut into chunks)

1/4 Medium White Onion (thinly sliced)

1 Scallion/Green Onion (finely minced)

1 Tbsp Kimchi Juice (add more for extra redness, spiciness & saltiness)

To Make Your Own Korean Pancakes Batter Mix

3/4 Cup White Flour (substitution options: Whole-Wheat or Potato Flour)

1/4 Cup Sweet White Rice Flour or Potato Flour

1 Tsp Baking Powder

1/2 Tsp Garlic Powder

1/2 Tsp Onion Powder

1/2 Tsp Kosher Salt

Soy Sauce Dipping Sauce

1 Tbsp Water

1 Tbsp Soy Sauce

1/2 Tbsp Brown Rice Vinegar (any mild vinegar will suffice)

Sesame Oil (tiny drizzle, less than 1/4 Tsp)

Toasted Sesame Seed (tiny pinch)

Korean Red Pepper Flakes/GoChuGaRu (tiny pinch, less than 1/4 Tsp)

Olive Oil for pan frying (about 2 - 3 Tbsp per pancake)

(These are affiliate links, which means, I get a small commission when you make a purchase using these links, AT NO EXTRA COST TO YOU. Thank you for your support!)

Korean Pancake Mix

Korean Pancake Mix Set

*If you want to make your own Korean Pancake Mix:

*Organic White Flour

*Potato Flour

*Sweet Rice Flour


*Organic Garlic Powder

*Organic Onion Powder

Korean Soy Sauce

Kikkoman Soy Sauce


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

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

Korean Red Pepper Flakes GoChuGaRu

Sesame Seed Salt

Ottogi Premium Roasted Sesame Oil

Olive Oil Greek medal winner

Non-Stick Frying Pans

Enameled Cast-Iron Giant Reversible Grill/Griddle:

Handmade Jujube Tree Wooden Korean Utensil, Spoons & Chopsticks

Mixing Bowls: Duralex Made In France Lys Stackable 10-Piece Bowl Set

OXO Good Grips 11-Inch Better Silicone Balloon Whisk OXO Good Grips 2-Cup Angled Measuring Cup

Wusthof Classic 8-Inch Chef's Knife

Wüsthof Twelve Piece Block Set

Wusthof Classic 7-piece Slim Knife Block Set

John Boos Maple Wood End Grain Reversible Butcher Block Cutting Board, 20"x 15" x 2.25"








In a large mixing bowl, add the pancake powder mix. Using a whisk, slowly add some (a 1/4 cup at a time) of the 2 cups of room-temperature water to the powder mix. The key is to slowly add a little water to the powder mix. Mix well until the wet batter mix is free of lumps and the consistency is thicker than runny, as shown in the video. You can also test for it's consistency by making a line across the back of a spoon (dipped in the wet batter) using your finger. You should see a clean line. If the line runs, add some more powder mix to thicken.

To spare yourself the agony of cleaning your cutting board, drenched in Kimchi juice, cut the Kimchi on a large plate using scissors, as shown in the video. Add the cut-up Kimchi, white onion, scallion, and Kimchi juice to the wet batter mix. If you want your Kimchi Pancakes to come out extra red, and spicer, add more Kimchi juice. But remember, if you add more Kimchi juice, your Kimchi pancakes will also get a bit saltier.

How To Avoid Cooking Soggy Pancakes

First, try to use a heavy bottom non-stick frying pan, to ensure even heat distribution. Secondly, preheat your frying pan. Not properly heating the frying pan is one of the main reasons why some pancakes come out soggy. As shown in the video, you can test to see if your frying pan is properly heated, by sprinkling some droplet so water. If ready, the droplets of water should sizzle and disappear in 3 to 5 seconds. If not ready, the droplets will hang out there and just kind of bubble and steam.

Preheat your frying pan by turning on the stove heat to high for 2 minutes or so, and do the test above. Turn down the stove heat to medium or medium-high (this will depend on your stove heat power). Add 2 to 3 Tbsp of olive oil. Then add the wet batter and make it the size you prefer. For easier flipping, don't make the pancake more than 12" wide. Let it cook for 2 to 4 minutes (again, this depends on your stove heat power) and keep an eye on it. Move the frying pan around to rotate and evenly distribute the oil. Cook the pancake until it is light-golden-brown. About 2 minutes later, take a peek and check on its light-golden-brown color readiness. When ready to turn over the pancake, take your spatula and go underneath the pancake, across the pancake, quickly lift and turnover. Cook the second side for 2 to 4 minutes (again, this depends on your stove heat power, and you might need to raise the heat a bit more or lower the heat a bit more). The key is to make sure that your stove heat is sufficient to cook the pancakes so it is light-golden-brown, NOT scorched to dark brown color OR too low of heat that it gets soggy, instead of cooking the pancake.


In between each pancake, wipe down the pan of the leftover batter residue, using a wet paper towel (squeeze out the excess water first before using). If you let the small pieces of the batter residue in the pan, it will continue to cook and turn black. Then these black specs of residue will stick to your pancake which not only aesthetically not appealing but will add that burnt taste to your pancake.

To Make The Dipping Sauce

Combine all the ingredients. Mix well and enjoy it! You can make this less salty by adding more water. Alternatively, you can make it saltier by adding less water and adding finely minced scallions to make a thicker dipping sauce. You can make this sauce, days in advance and store in the refrigerator.

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