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Jeeca(https://thefoodietakesflight.com/author/thefoodietakesflight/)
- October 3, 2020(https://thefoodietakesflight.com/2020/10/03/) - 9:16 am
Korean Kimchi Pancakes 김치전 (Kimchi-Jeon)
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Vegan Kimchi pancakes or kimchi-jeon with an easy homemade dipping sauce are my personal favourite.
These vegan kimchi pancakes or kimchi-jeon 김치전 are my personal favourite.
I honestly love kimchi so much and I was so happy I got to recreate and veganize one of my favourite dishes I grew up enjoying
from korean restaurants in the Philippines. I love the flavour of kimchi and how well its spice and tanginess go with these
pancakes.
Kimchi Fried Rice, Pancakes, and Noodles! | KIMCHI 3 WAYS
I’ve been really enjoying making my own kimchi and love Korean food so sharing here 3 easy and tasty ways you can enjoy kimchi! Kimchi pancakes …
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KIMCHI PANCAKES OR KIMCHI JEON
Kimchi-jeon is basically made with kimchi and a little scallions as base—it’s thinner than pajeon but packed with so much flavour
from the kimchi!
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전 or jeon is Korean for pancake/fritter. There are many different types of 전/jeon and you can make other types of jeon such as
yachaejeon (vegetable pancakes – recipe here (https://thefoodietakesflight.com/korean-vegetable-pancake-yachae-jeon))
and pajeon (scallion/green onion pancakes – recipe here (https://thefoodietakesflight.com/korean-scallion-pancakes-pajeon))
I also enjoyed my pancakes with some dipping sauce (https://thefoodietakesflight.com/dumpling-dipping-sauce) that adds that
extra tastiness to cap off this delicious dish.
VEGAN KIMCHI 김치 FOR THE PANCAKE BATTER
I highly recommend using really fermented kimchi
Ad that really packs a flavourful punch.
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Delightful.
I like to ferment my homemade vegan kimchi in room temperature first before I store it in the refrigerator to ferment at a slower
pace.
Do note that fermentation time can vary depending on your room temperature!
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I love to make my own kimchi, but if you’re looking to purchase kimchi, make sure it has no fish sauce or shrimp paste.
You can get my homemade kimchi recipe here (https://thefoodietakesflight.com/easy-vegankimchi-and-beansprout-salad-or-kongnamul-korean-banchan/).
KIMCHI PANCAKE BATTER
You’ll need:
all purpose flour (https://amzn.to/2t9NEO1)
potato starch (https://amzn.to/351y5pQ) or corn starch
salt (https://amzn.to/38xjCUJ)
vegan kimchi, homemade kimchi recipe here (https://thefoodietakesflight.com/easy-vegan-kimchi-and-beansprout-salad-orkongnamul-korean-banchan/)
room temperature water
kimchi juice, I squeezed my kimchi well to get lots of liquid!
chopped scallions
Full detailed recipe is in the card down below!
* Round-trip including all taxes, fees and
carrier charges.
Europe from SGD 949*
Book now
To make: I just mix everything up in a bowl. You may need to add a bit more water if needed, especially if your batter is a bit too
thick.
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COOKING THE KIMCHI PANCAKES
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$29.90
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$7.90
I love to pan-fry my kimchi to a crisp on the sides before I flip them over. You’l see that it starts to dry up while cooking and then
when the batter on top is no longer wet or runny, you can flip it.
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After cooking, I like to cut my kimchi pancakes into bite-sized pieces to be able to eat them easier since I eat with chopsticks.
You can also see how I make my kimchi pancakeAdin the video
below
along with other kimchi recipes!
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You’ll find the kimchi jeon and dipping sauce recipes below!
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Are you looking for more delicious, vegan recipes?
Get a copy of my upcoming cookbook, Vegan Asian!
If you crave vegan-friendly versions of classic Asian dishes, this cookbook is packed with Southeast and East Asian dishes
inspired by those I grew up enjoying at home and those I’ve tried from my travels. From iconic Thai dishes to piping-hot Japanese
fare and everything in between, the recipes in this will take your palate on a delicious food trip across Asia, and hopefully keep
you coming back for more!
(https://thefoodietakesflight.com/vegan-asian-cookbook)
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(https://thefoodietakesflight.com/vegan-asian-cookbook)
If you make this recipe, please tag me on my Facebook (https://www.facebook.com/thefoodietakesflight/) or Instagram
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Vega
n
Kore
an
Kimc
(https://thefoodietakesflight.com/wp-content/uploads/2020/10/kimchi-jeon-1.jpg)
hi
Pancakes, 김치전 or Kimchi-jeon
5 from 9 votes
Vegan kimchi pancakes or kimchi-jeon are my personal favourite. I honestly love kimchi so much
and I was so happy I got to recreate and veganize one of my favourite dishes I grew up enjoying
from korean restaurants here. Kimchi-jeon is basically made with kimchi and a little scallions as
base—it’s thinner than pajeon but packed with so much flavour from the kimchi! I highly
recommend using really fermented kimchi that really packs a flavourful punch.
Print Recipe (https://thefoodietakesflight.com/wprm_print/recipe/2916)
Pin this Recipe (https://www.pinterest.com/pin/create/bookmarklet/?
url=https%3A%2F%2Fthefoodietakesflight.com%2F2-korean-savoury-pancake-recipes-pajeon-and-ki
jeon-vegan%2F&media=https%3A%2F%2Fthefoodietakesflight.com%2Fwpcontent%2Fuploads%2F2020%2F10%2Fkimchi-pin-11.jpg&description=Vegan+Korean+Kimchi+Pancakes%2C+%EA%B9%80%EC%B9%98%EC%A0%84+or+K
jeon%C2%A0&is_video=false)
Rate this Recipe
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Calories
Course
Cuisine
Appetizer, Main
Course, Side Dish,
Snack
Asian, East Asian,
Korean
Servings
4 small pancakes
INGREDIENTS
1x
Kimchi Jeon
¾ cup all purpose flour (https://amzn.to/2t9NEO1)
2 tbsp potato starch (https://amzn.to/351y5pQ)
or corn
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starch
192 kcal
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2x
3x
¼ tsp salt (https://amzn.to/38xjCUJ) or to taste* see notes
¾ cup chopped vegan kimchi** see notes , homemade
kimchi recipe here
(https://thefoodietakesflight.com/easy-vegan-kimchiand-beansprout-salad-or-kongnamul-korean-banchan/)
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1/2 cup room temperature water , add 1/8 to 1/4 cup or more as needed
½ cup kimchi juice , I squeezed my kimchi well to get lots of liquid!
¼ cup chopped scallions or spring onions, optional
3 tbsp neutral oil (https://amzn.to/3mLeSk5) or more for cooking
To Serve and Enjoy
1 serving (https://thefoodietakesflight.com/dumpling-dipping-sauce)
(https://amzn.to/2YxWsZJ)homemade dipping sauce , see the dipping sauce recipe here
(https://thefoodietakesflight.com/dumpling-dipping-sauce)
Vegan kimchi (https://thefoodietakesflight.com/easy-vegan-kimchi-and-beansprout-salador-kongnamul-korean-banchan/)
Sundubu Jjigae (https://thefoodietakesflight.com/sundubu-jjigae-or-korean-soft-tofu-stewvegan-recipe/) or Korean Soft Tofu Stew
INSTRUCTIONS
Preparing the Batter
1. You can watch the video below to see how to make the
pancakes.
2. In a mixing bowl, add in flour, potato or corn starch, and
salt. Mix well. Mix the kimchi liquid and water together.
Slowly add the liquid to the dry mixture while mixing. Mix
until you’ve reached a batter consistency. Fold in the
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sliced kimchi and scallions.
(https://thefoodietakesflight.com/wp-content/uploads/2020/10/vegan-kimchi-pancake-orkimchi-jeon-1.png)
3. Mix the batter until well incorporated.
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(https://thefoodietakesflight.com/wp-content/uploads/2020/10/vegan-kimchi-pancake-orkimchi-jeon-2.png)
4. If your batter is a little too thick, feel free to add around 1/8 to 1/4 cup or more water and
then season with a bit of salt if needed. You'll want a batter that's not too thick and easy to
spread to be able to make thin and crisp pancakes.
(https://thefoodietakesflight.com/wp-
content/uploads/2020/10/vegan-kimchi-pancake-or-kimchi-jeon-3.png)
5. Mix the batter well and then prepare a large spoon or ladle
for cooking.
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(https://thefoodietakesflight.com/wp-content/uploads/2020/10/vegan-kimchi-pancake-orkimchi-jeon-4.png)
Cooking the Pancakes
1. Heat a medium-sized non-stick pan or skillet over medium high heat. Note that the size of
your pancake will depend on the size of your pan. Add a generous amount of oil.
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(https://thefoodietakesflight.com/wp-
content/uploads/2020/10/vegan-kimchi-pancake-or-kimchi-jeon-9.png)
2. Pour in around 1/3 to 1/2 cup of the batter. Note that this
will depend on the size of your pan. You can evenly spread
out the batter and piece sof kimchi until you have a
pancake that should be around be around ¼ to ½-inch
thick. Cook the pancake for 3-4 minutes on medium heat.
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(https://thefoodietakesflight.com/wp-content/uploads/2020/10/vegan-kimchi-pancake-orkimchi-jeon-5.png)
3. Once the sides start to dry up, carefully scrape the sides with a spatula to ensure it hasn’t
stuck to the pan. Once the pancake is crispy and has some brown spots underneath,
carefully flip the pancake with a spatula. Cook the other side until brown and crisp. Repeat
this for the rest of the batter.
(https://thefoodietakesflight.com/wp-
content/uploads/2020/10/vegan-kimchi-pancake-or-kimchi-jeon-6.png)
4. Transfer the pancakes on to a plate or chopping board. You can slice them into smaller
pieces. This is best enjoyed with a good dipping sauce
(https://thefoodietakesflight.com/dumpling-dipping-sauce)!
See the dipping sauce
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recipe here (https://thefoodietakesflight.com/dumpling-dipping-sauce).
(https://thefoodietakesflight.com/wp-
content/uploads/2020/10/VEGAN-kimchi-jeon-recipe-pan2.jpg)
5. How to enjoy your jeon? I love mine with a hearty Sundubu Jjigae (Korean Soft Tofu Stew)
(https://thefoodietakesflight.com/sundubu-jjigae-or-korean-soft-tofu-stew-vegan-recipe/)
or Jjajangmyeon (https://thefoodietakesflight.com/vegan-jjajangmyeon-black-beannoodles). Best enjoyed with some Vegan Kimchi (https://thefoodietakesflight.com/easyvegan-kimchi-and-beansprout-salad-or-kongnamul-korean-banchan/), too!
WATCH VIDEO
NOTES
Salt: The salt may depend on the flavour of your kimchi and the liquid. Feel free to adjust
according to desired to taste.
Vegan Kimchi: Make sure to use kimchi that has no fish sauce or shrimp paste/powder! Squeeze
your kimchi well to get the liquid!
NUTRITIONAL INFO
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Calories: 192kcal | Carbohydrates: 21g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g |
Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 148mg | Potassium: 65mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg
| Calcium: 6mg | Iron: 1mg
DID YOU MAKE THIS RECIPE?
Please leave a rating or comment and share a photo on Instagram,
(https://www.instagram.com/thefoodietakesflight/) and tag me
@thefoodietakesflight or use #thefoodietakesflight 🙂
Pin these images on Pinterest:
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
THIS POST HAS 12 COMMENTS
Maria Pascual
4 OC T 2 020
R EP LY
9 OC T 2 020
R EP LY
4 FE B 2021
R EP LY
5 FE B 2021
R EP LY
Delicious ?
Jessica Uy
Hi Maria, glad you enjoyed them 🙂 thank you!
Marie
My kimchi is bit dry, how can I make more liquid? I want to use it up hence making the pancakes. Let it marinate in more vinegar?
Jeeca
Hi Marie! Please don’t add vinegar! Kimchi actually doesn’t normally have vinegar–it gets its sour flavour from the fermentation process. Some kimchi
brands may not have much juices since it was probably salted and eventually drained out (when you soak the cabbage in salt with a bit of water it releases
its liquid so by the time it ferments, the vegetables itself don’t have much liquid left cause they’ve been drained and squeezed out). If your the cabbage in
your kimchi is still very crunchy and they don’t look like they’ve been squeezed out so much, you can opt to add some salt to help drain out the water from
the cabbage. Though this can cause your kimchi to turn saltier as it sits in the liquid but that’ll be okay for making kimchi pancakes, just not for eating
directly. Hope this helps!
Oh and I also have a homemade vegan kimchi recipe if you want to give that a try.
Jaynie
17 A UG 202 1
R EP LY
So good!! My kimchi didn’t have much juice so I added a bit more water and a little gochujang to make up the difference and they were just perfect. I also made
the dipping sauce, which was a nice addition.
Jeeca
18 A UG 202 1
R EP LY
28 A UG 202 1
R EP LY
Thanks os much Jaynie! Using a mix of water + gochujang is def a good idea!
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Pauline
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These pancakes are so good. As stated in another comment I added a little more water with gojuchang as my kimchi was a bit dry too. Would definitely make
these again, very tasty.
Jeeca
30 A UG 202 1
R EP LY
11 SEP 202 1
R EP LY
Thank you Pauline, really happy you like it! Adding gochujang is def a good idea to add, especially for dry kimchi ◡̈
Aida
So damn delicious! I didn’t know what to expect, so it was a wild run, but oh my, this was divine! another brilliant recipe! thank you very much
Jeeca
15 S EP 2 021
R EP LY
27 S EP 2 021
R EP LY
29 S EP 2 021
R EP LY
Happy you like it Aida!! I love kimchi pancakes!
Jamie
Are these something I can make and have available to eat later in the week?
Jeeca
Hi Jamie! Yes i love making these in big batches and I cook them all. After cooking, I cool the leftovers and like to stack them and store them in a container
or wrapped in some foil. Then I just reheat each one on a pan again until crisp. Hope this helps!
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Hello there!
I’m Jeeca, a 23-year old vegan who’s passionate about creating easy yet tasty and flavour-packed vegan recipes. I share a lot of Asian
food inspired by those I grew up enjoying.
​Learn more about me > (https://thefoodietakesflight.com/about/)
MY COOKBOOK (https://thefoodietakesflight.com/vegan-asian-cookbook)
(https://thefoodietakesflight.com/vegan-asian-cookbook)
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