Korean soul food, Kimchi Jeon! This crispy, savory pancake is made with a batter of flour and potato starch (8:2 ratio), mixed with tuna fish sauce and water, then filled with chopped kimchi and optional chives. Add a bit of sugar to balance the sourness, and you’ve got a perfectly crispy kimchi pancake ready in minutes. This is a great way to use up leftover kimchi for a quick and satisfying meal.
Why Kimchi Jeon Is a Comfort Food for Koreans
Kimchi Jeon (or kimchi pancake) is a classic Korean dish that anyone can make, especially if you have some well-fermented kimchi on hand. In Korean homes, when kimchi ripens a bit too much, it becomes the perfect ingredient for this dish. The sizzling sound of kimchi jeon cooking on a rainy day is comforting and nostalgic for many.
Each version of kimchi jeon is unique because everyone’s kimchi and cooking style are different. Adding potato starch gives it a satisfying crunch, while tuna fish sauce adds a deep umami flavor. A handful of chives can also elevate the aroma and taste.
While it might not be an everyday food, kimchi jeon is definitely one you crave once in a while. Today, let me show you how to make this crispy, flavorful pancake at home, step by step.
Ingredients & Prep
Ingredients:
- 8 tbsp flour
- 2 tbsp potato starch
- A pinch of salt
- 1/2 tbsp tuna fish sauce
- 1 cup water
- 1/4 head of kimchi (chopped)
- 1 tbsp sugar
- A few chives (optional)
- Cooking oil (generous amount)
How to Make Kimchi Pancake (Kimchi Jeon)
Step 1: Make the Batter
In a large bowl, combine flour and potato starch. Add salt, tuna fish sauce, and gradually pour in the water while mixing. The batter should be thick enough to coat a spoon, not too runny.
Step 2: Prepare the Kimchi
Chop about 1/4 head of kimchi into bite-sized pieces. Mix in 1 tablespoon of sugar to mellow out the sourness. This step balances the flavor and brings out the umami.
Step 3: Mix & Fry
Add the kimchi and optional chives into the batter and mix well. Heat a pan with a generous amount of oil over medium heat. Scoop the batter and spread it into desired shapes (large or mini). Cook until both sides are golden brown and crispy.
Tips for the Best Kimchi Jeon
- Potato starch: Key for crispy texture.
- Tuna fish sauce: Adds deep, savory umami that pairs perfectly with kimchi.
- Sugar: Don’t skip it—it neutralizes the sharp acidity of fermented kimchi.
A Bite from Ssuang
Kimchi jeon may be simple, but it always brings joy. It starts with one humble ingredient—overripe kimchi—and turns into something that speaks to memories, seasons, and the Korean palate.
With its crispy edges, rich aroma, and spicy kimchi bite, it’s a side dish, a snack, or even a full meal.
Even in the busiest days, take a short pause, stand in front of your frying pan, and treat yourself to the joy of kimchi jeon.
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