Kimchi Jun (Kimchi Pancake) and Dipping Sauce

Kimchi Jun (Kimchi Pancake) and Dipping Sauce
  • PREP TIME
    15 mins
  • COOK TIME
    15 mins
  • TOTAL TIME
    30 mins
  • SERVING
    4 People
  • VIEWS
    109

Transform that overly ripe kimchi into savory, crispy-edged pancakes, a delightful Korean culinary experience. Served with a zesty dipping sauce, these pancakes offer a perfect balance of spicy, tangy, and umami flavors.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    27 g
  • Cholesterol
    93 mg
  • Fiber
    2 g
  • Protein
    7 g
  • Saturated Fat
    2 g
  • Sodium
    550 mg
  • Sugar
    1 g
  • Fat
    7 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

In a mixing bowl, combine the chopped kimchi, kimchi juice, flour, eggs, and sliced green onion. Mix well until a smooth batter forms. Let the batter rest for 5 minutes. (5 minutes)

02

Step

Heat 1 tablespoon of vegetable oil in a large non-stick skillet or griddle over medium heat. Once the oil is shimmering, carefully pour approximately ¼ cup of batter onto the hot skillet for each pancake, spreading thinly with the back of a spoon. (2 minutes)

03

Step

Cook the pancakes for 3 to 5 minutes per side, or until the edges are golden brown and crispy, and the center is cooked through. Flip carefully with a spatula. (6-10 minutes)

04

Step

Season to taste with a pinch of sea salt while the pancakes are still hot. (1 minute)

05

Step

In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, chili pepper flakes, and toasted sesame seeds until well combined. (2 minutes)

06

Step

Serve the kimchi pancakes immediately with the dipping sauce on the side. Enjoy! (1 minute)

For extra crispy pancakes, use a cast-iron skillet.
If the batter is too thick, add a tablespoon or two of water until it reaches a pourable consistency.
Feel free to add other vegetables to the batter, such as shredded carrots or zucchini.
Adjust the amount of chili pepper flakes in the dipping sauce to your preferred spice level.
These pancakes are best enjoyed fresh, but can be reheated in a skillet or microwave.

Corrine Tillman

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.4/ 5 ( 36 Ratings)
Total Reviews: (9)
  • Mose Walter

    The kimchi juice really adds a lot of flavor. Don't skip it!

  • Fredrick Graham

    A little too spicy for my taste. I will reduce the amount of chili flakes next time.

  • Ramiro Rau

    I used gluten-free flour and they still turned out great!

  • Lester Crist

    My kimchi was very sour, but these pancakes turned out amazing. A great way to use up old kimchi.

  • Caterina Schaden

    I doubled the recipe and they were gone in minutes! A definite crowd-pleaser.

  • Glen Wilkinson

    Absolutely delicious! The dipping sauce really complements the pancakes.

  • Mallie West

    Great recipe! Will definitely make again.

  • Lacey Schultz

    Easy to follow recipe and the pancakes were a hit!

  • Vinnie Abbott

    I added a little bit of sugar to the dipping sauce for a touch of sweetness and it was perfect!

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