Korean
⭐ Highly Rated
25 minmedium
KoreanAppetizer
Recipe Story
origins & traditionsKimchi Pajeon is a beloved Korean savory pancake that transforms humble ingredients into a crispy, flavorful appetizer. This traditional dish features well-fermented kimchi mixed into a light batter with plenty of scallions, creating a perfect balance of tangy, spicy, and savory notes. The pancake is pan-fried until golden and crispy on the outside while remaining tender inside. Often served with a simple soy-vinegar dipping sauce, this versatile dish works equally well as an appetizer, side dish, or light meal. The fermented kimchi not only provides authentic Korean flavor but also adds beneficial probiotics. Perfect for sharing at gatherings or enjoying as a rainy-day comfort food, Kimchi Pajeon showcases the ingenuity of Korean home cooking where simple ingredients create extraordinary results.
Instructions
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Drain 1 cup of kimchi and roughly chop it into bite-sized pieces, reserving 2 tablespoons of kimchi juice.
In a large mixing bowl, combine 1 cup all-purpose flour, 1/2 cup water, 2 tablespoons kimchi juice, 1 egg, and 1/4 teaspoon salt. Whisk until smooth with no lumps.
Add the chopped kimchi and 3 chopped scallions to the batter, stirring to distribute evenly.
Heat 2 tablespoons vegetable oil in a 10-12 inch non-stick skillet over medium-high heat until shimmering.
Pour the batter into the pan, spreading it evenly into a thin round pancake about 1/4 inch thick.
Cook for 4-5 minutes until the bottom is golden brown and crispy. Press down gently with a spatula to ensure even contact with the pan.
Flip the pancake carefully using two spatulas if needed. Add another tablespoon of oil around the edges if the pan looks dry.
Cook the second side for 3-4 minutes until golden and crispy.
Transfer to a cutting board and cut into wedges or squares.
For the dipping sauce, combine 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and a pinch of red pepper flakes in a small bowl.
Serve the pajeon hot with the dipping sauce on the side.
Kimchi Pajeon - Korean Kimchi Pancake
4.5 (25)
Crispy and savory Korean kimchi pancake made with fermented kimchi, scallions, and a simple batter. A perfect appetizer that combines tangy, spicy, and umami flavors in every bite.
easy
35 min
4 servings
Ingredients
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Main Ingredients
- 1 cups cabbage, fermented kimchi, drained and chopped
- 3 pieces onions, scallions, cut into 2-inch pieces
Batter
- 1 cups flour, all-purpose
- 1 pieces eggs, beaten
- 1/4 teaspoons salt
Cooking
- 3 tablespoons vegetable-oil, for frying
Dipping Sauce
- 2 tablespoons soy-sauce, for dipping sauce
- 1 tablespoons vinegar-white, rice vinegar preferred
- 1 teaspoons sesame-oil
- 1/8 teaspoons cayenne, red pepper flakes (optional)
Chef Tips
expert advice•For extra crispy pajeon, make sure your pan is properly heated before adding the batter, and do not overcrowd the pan.
•Press down firmly on the pancake while cooking to maximize surface contact.
•Well-fermented, sour kimchi works best for this recipe as it provides more flavor than fresh kimchi.
•If your kimchi is mild, add a teaspoon of gochugaru (Korean red pepper flakes) to the batter for extra heat.
•You can add seafood like small shrimp or squid for a seafood pajeon variation.
•For a crispier texture, use ice-cold water in the batter.
•The pancake tastes best when served immediately while still crispy.
•If making multiple pancakes, keep finished ones warm in a 200°F oven while cooking the rest.
•Leftover pajeon can be reheated but will lose some crispiness.
