Kimchi Pancakes: Crispy, Savoury Perfection

If there's one dish that convinced me kimchi could be the star of the show rather than just a side, it's kimchijeon – Korean kimchi pancakes. These crispy, savoury beauties are everything I want in a snack: quick to make, deeply flavourful, and absolutely satisfying.

The Beauty of Simplicity

A proper kimchi pancake requires just a handful of ingredients. That's what I love about it. No fancy techniques, no rare ingredients, just good kimchi transformed into something golden and crispy.

The Essential Ingredients:

• 150g well-fermented kimchi (the tangier, the better)
• 100g plain flour
• 2 tablespoons rice flour (for extra crispness)
• 150ml cold water
• 1 egg
• 2 tablespoons kimchi brine
• 2 spring onions, sliced
• Vegetable oil for frying

The Secret to Crispness

Here's what I've learned after making hundreds of these pancakes: the batter needs to be thin. Really thin. Thick batter gives you doughy pancakes. Thin batter gives you that shattering crispness that makes these so addictive.

And use cold water. Cold batter in a hot pan creates more contrast, which means more crispness. It's the same principle as making good Yorkshire puddings.

My Method

1. Chop the kimchi roughly – you want some larger pieces for texture
2. Mix the flours in a bowl, make a well in the centre
3. Add the egg, water, and kimchi brine, whisk until smooth
4. Fold in the kimchi and spring onions
5. Heat a good glug of oil in a non-stick pan over medium-high heat
6. Pour in the batter, spreading it thin
7. Cook until the bottom is deeply golden and crispy (3-4 minutes)
8. Flip carefully and cook the other side

The Flip

The flip is the nerve-wracking part. I use a wide spatula and a bit of confidence. If you're worried, slide the pancake onto a plate, place the pan upside down over it, and flip the whole thing.

Serving

Cut into wedges and serve immediately with a dipping sauce. My go-to:

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• A drizzle of sesame oil
• Toasted sesame seeds

Variations

Once you've mastered the basic pancake, try adding:

• Seafood (prawns or squid work beautifully)
• Bacon or pork belly pieces
• Cheese (controversial but delicious)
• Gochujang for extra heat

When to Serve

Kimchi pancakes are brilliant as a starter, as a snack with drinks, or as part of a Korean feast. I often make them for Sunday lunch alongside some steamed rice and a bowl of doenjang-jjigae (soybean paste stew).

They're also perfect for using up kimchi that's become quite sour. In fact, the more fermented your kimchi, the better these pancakes taste. That tanginess cuts through the richness of the batter beautifully.

There's something almost primitive about the satisfaction of eating crispy kimchi pancakes straight from the pan. Golden, savoury, and utterly moreish. Once you've made them, they'll become a regular in your cooking repertoire.