Kimchi Pancakes Kimchi Jun
Crispy, savory, and packed with the tangy flavor of fermented kimchi, Kimchi Pancakes (Kimchi Jun) are a must-try for fans of Korean cuisine. This easy-to-make recipe combines chopped kimchi, a splash of kimchi juice, and a mix of all-purpose and rice flour for that perfect balance of chewy and crispy textures. A touch of gochugaru adds optional heat, while green onions lend a fresh, aromatic bite. Perfectly golden and slightly crunchy on the edges, these pancakes cook up in just 15 minutes, making them an ideal quick appetizer, snack, or light meal. Serve them hot with a simple soy-vinegar dipping sauce sprinkled with sesame seeds for an authentic Korean street food experience right at home. Whether you’re new to Korean flavors or a longtime kimchi fan, this is a dish you’ll return to again and again!
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Recipe Information
Ingredients
- 1 cup kimchi (chopped)
- 0.25 cup kimchi juice
- 0.5 cup all-purpose flour
- 0.25 cup rice flour (optional, for extra crispiness)
- 0.25 cup water
- 1 large egg
- 1 teaspoon gochugaru (Korean red pepper flakes, optional)
- 2 stalks green onion (chopped)
- 2 tablespoons vegetable oil (for frying)
- 2 tablespoons soy sauce (for dipping, optional)
- 1 teaspoon vinegar (for dipping, optional)
- 1 teaspoon sesame seeds (for dipping, optional)
Instructions
In a large mixing bowl, combine chopped kimchi, kimchi juice, all-purpose flour, rice flour (if using), water, egg, and gochugaru (if desired). Stir well until a smooth batter forms with no lumps.
Gently fold in chopped green onions, mixing evenly into the batter.
Heat a nonstick skillet over medium heat and add 1 tablespoon of vegetable oil. Let the oil heat up for about 1 minute.
Pour half the batter into the skillet and spread it out evenly to form a pancake. The pancake should be about 1/4 inch thick.
Fry for 3–4 minutes or until the edges are golden and crispy. Carefully flip the pancake and cook the other side for another 3–4 minutes.
Remove the pancake from the skillet and place it on a plate lined with paper towels to absorb excess oil. Repeat the process with the remaining batter, adding more vegetable oil as needed.
Once both pancakes are cooked, cut them into squares or wedges for serving.
Optional: Prepare a dipping sauce by mixing soy sauce, vinegar, and sesame seeds in a small bowl.
Serve the kimchi pancakes hot with the dipping sauce on the side. Enjoy!
Nutrition Facts
Calories |
761 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 3049 mg | 133% | |
| Total Carbohydrate | 83.9 g | 31% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 5.1 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 196 mg | 15% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 855 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
