Also known as, kimchi-jeon 김치전

Kimchi-jeon is enjoyed as a snack or a side dish to a main meal. You can add pork, squid or clam meat as well as kimchi to change the flavour up. Enjoy!

Serves 4


13 oz (400g) well-fermented baechukimchi (Napa cabbage kimchi)
Vegetable oil as needed

2 cups all-purpose flour
1½ cups water
1 egg

Cho-ganjang (Soy sauce with vinegar)
2 tablespoons soy sauce
1 tablespoon white vinegar
½ tablespoon sugar
1 tablespoon water


In a large bowl, combine the flour, water, an egg and whisk them until all lumps are gone
Chop the well-fermented baechu-kimchi into ½-inch (1-cm) squares
In a small bowl, combine all ingredients of cho-ganjang and mix well
Add chopped kimchi into the flour batter and mix well
In a large cast-iron or nonstick skillet, heat 2 or 3 tablespoons of oil over medium-high heat
Ladle the mixed batter into the hot skillet
Shape into a thin circle and pan-fry both sides until golden brown
Make 4 pancakes and serve with Cho Ganjang (Korean Vinegar Soy Sauce.)


This recipe is from Food of Korea 200 Recipes published by the Korean Food Foundation