Crispy Kimchi pancakes are one of those wonderfully simple Korean recipes that make you wonder why you haven’t been making them all along. With crispy golden edges, a tender center, spicy fermented kimchi, and a punchy dipping sauce, these Kimchi Buchimgae come together in about 25 minutes using just a handful of ingredients.
I especially love this recipe when a jar of kimchi has been sitting in the refrigerator for a little too long. You know the kind I mean — deeply fermented, wonderfully sour, bold and pungent enough to make you pause when you first open the container. That kimchi is absolutely perfect for pancakes.
Kimchi Buchimgae, also known as kimchi jeon, is a classic Korean savory pancake often enjoyed as a snack, appetizer, side dish, or casual light meal. Unlike sweet breakfast pancakes, these Korean pancakes are all about savory, spicy and tangy flavors. The kimchi brings plenty of personality, while the thin batter fries into irresistibly crisp edges.
And honestly, those crispy edges are the best part.
This easy kimchi pancake recipe is also incredibly adaptable. You can make it with Korean pancake mix for convenience or use ordinary all-purpose flour with a few simple seasonings. Serve it hot with a Korean dipping sauce and you’ve got an impressive little dish that feels far more complicated than it actually is.
There’s a reason Korean food recipes have become such a favorite for home cooks. They often deliver huge flavor without requiring a refrigerator full of ingredients, and these crispy kimchi pancakes are a perfect example.
Here’s what makes this recipe such a keeper:
- Ready in around 25 minutes — perfect when you want something delicious without a long cooking project.
- Uses simple ingredients — especially if you already have kimchi in the refrigerator.
- Ideal for fermented kimchi — older, tangier kimchi actually works beautifully here.
- Thin and crispy — skipping the egg keeps the batter lighter and helps create those coveted crunchy edges.
- Perfect for sharing — cut the pancake into bite-sized pieces and let everyone dip.
- Easy to customize — add extra kimchi, adjust the spice, or experiment with other Korean pancake ingredients.
The flavor is a brilliant combination of spicy, sour, savory and slightly sweet. The fermented kimchi becomes softer and more mellow as it cooks, while the fried batter develops deliciously crisp edges.
Kimchi Buchimgae is a Korean savory pancake made by combining chopped kimchi with a simple flour-based batter before pan-frying it until golden and crisp.
You may also see it called kimchi jeon. The names are often used interchangeably, although Korean pancake terminology can vary depending on the preparation and context.
These pancakes are part of the broader family of Korean jeon, which includes everything from seafood pancakes and garlic chive pancakes to mung bean and potato pancakes.
What makes kimchi pancakes particularly appealing is their balance of textures. The middle remains tender and flavorful, while the outside becomes crisp from cooking the thin batter in a generous coating of oil.
They’re especially popular as a way to use mature kimchi. In fact, this is one of those fermented kimchi recipes where stronger kimchi can actually produce a better result.
The ingredient list is wonderfully short, which is exactly what I want from a quick Korean appetizer.
For approximately four pancakes, you’ll need:
- 1 cup Korean pancake mix (buchimgaru) or all-purpose flour
- 1 cup icy cold water
- 1 cup well-fermented kimchi, chopped into bite-sized pieces
- 1 tablespoon kimchi liquid
- 1 teaspoon finely ground gochugaru
- Cooking oil, such as rice bran oil
- Korean pancake dipping sauce, for serving
Korean pancake mix is particularly convenient because it is already seasoned and designed specifically for making Korean savory pancakes.
Don’t have buchimgaru? No problem. Use all-purpose flour and add ⅛ teaspoon fine salt, ⅛ teaspoon garlic powder and ⅛ teaspoon onion powder to give the batter a more savory flavor.
The cold water is important, too. Keeping the batter cold helps create a lighter, crispier texture once it hits the hot pan.
Making these easy kimchi pancakes is surprisingly straightforward. The key is controlling the batter thickness, pan temperature and amount of oil.
1. Prepare the batter.
Add the Korean pancake mix to a medium bowl and pour in the icy cold water. Whisk until you have a smooth batter without obvious lumps.
Add your chopped fermented kimchi, kimchi liquid and finely ground gochugaru. Stir everything together until the kimchi is evenly distributed.
The batter should be loose enough to spread easily in the pan rather than sitting in a thick mound.
2. Heat your skillet.
Place a skillet over medium-high heat and allow it to become properly hot before adding the oil.
Add a generous coating of cooking oil and swirl it around the pan. You want enough oil to help the pancake fry rather than simply steam.
That initial sizzle is your friend.
3. Add and spread the batter.
Scoop the batter into the hot pan using a ladle. Aim for a pancake around 5 to 6 inches wide, roughly the size of a small plate.
Use the back of the ladle to gently spread the mixture into a relatively thin circle.
Don’t make it too thick. A thinner pancake cooks more evenly and gives you much more crispy surface area.
4. Cook until golden.
Let the pancake cook over medium-high heat for around 10 to 20 seconds to quickly set the bottom.
Then reduce the heat to medium and continue cooking until the underside becomes golden and the top begins to set.
If it looks like the pancake is browning too quickly, lower the heat slightly. Add a little more oil around the edges if necessary.
5. Flip carefully.
Wait until the pancake is approximately 70% cooked before flipping. The bottom should be golden and the upper surface should be starting to firm up.
Slide your spatula underneath and flip confidently.
Once flipped, gently press down on the pancake several times with your spatula. This encourages more contact with the pan and helps create those beautiful crispy Korean pancake edges.
6. Slice and serve.
Once both sides are golden and crunchy, transfer the pancake to a cutting board.
Cut it into bite-sized pieces and serve immediately with Korean dipping sauce.
The secret to great crispy kimchi pancakes isn’t complicated — it’s mostly about giving the batter the right environment to fry.
Get the pan properly hot. A lukewarm pan can leave you with a soft, greasy pancake instead of crisp edges. Let the skillet heat before adding the oil and batter.
Keep the batter thin. Resist the temptation to make a thick pancake. Spreading it thinner means more golden surface area and a better contrast between crispy edges and the tender center.
Don’t skimp on the oil. You don’t need to deep-fry the pancake, but you do need enough oil to coat the cooking surface generously. Add a little more around the edges during cooking if needed.
Press after flipping. Gently pressing the pancake against the skillet helps increase contact with the hot surface, which is especially useful when you’re chasing those crunchy edges.
Serve immediately. Like most fried foods, kimchi pancakes are at their absolute best straight from the pan. The longer they sit, the more the crispness softens.
For the best kimchi recipe results, reach for kimchi that has had time to ferment.
Fresh kimchi tends to be milder, crunchier and less acidic. That’s delicious in its own way, but mature kimchi develops the sharp, tangy flavor that makes these pancakes so irresistible.
Look for kimchi that smells noticeably sour and fermented when you open the container. That’s exactly what you want.
Don’t have older kimchi? You can still make the recipe with fresh kimchi. A small splash of vinegar can help increase the tanginess and bring some of that fermented flavor to the finished pancake.
And don’t throw away the kimchi juice! That tablespoon of kimchi liquid adds extra flavor and helps make the batter taste wonderfully savory.
These Korean pancakes are fantastic served as a snack or appetizer, but they can easily become part of a larger Korean-inspired meal.
My favorite pairing is a simple Korean pancake dipping sauce with a sweet, salty and tangy flavor. The sauce cuts through the richness of the crispy pancake and makes every bite even more addictive.
You can also serve kimchi pancakes alongside steamed rice, Korean-style vegetables, grilled meats or other small dishes for a casual sharing feast.
For a Korean food night at home, try pairing them with other favorites such as seafood pajeon, garlic chive pancakes, mung bean pancakes or crispy Korean potato pancakes.
Yes! These easy Korean recipes are particularly handy because leftover pancakes can be stored and reheated.
Allow the cooked pancakes to cool completely before transferring them to an airtight container.
They will keep in the refrigerator for approximately 2 to 3 days.
For longer storage, freeze the pancakes for up to 1 month. Place parchment paper between the pancakes so they don’t stick together, then store them in a freezer-safe container or bag.
For the best texture, I recommend reheating them in a skillet.
Add a small amount of oil to a pan and heat over medium heat. Place the pancakes in the pan and cook until they’re heated through and crisp again on both sides.
An air fryer is another excellent option. Reheat at 180°C (350°F) for approximately 4 to 6 minutes, watching carefully toward the end so the edges don’t become too dark.
The microwave is the fastest option, but it won’t restore that lovely crunchy texture. If crispy edges are your priority — and let’s be honest, they absolutely are — use the skillet or air fryer.
Once you’ve made the basic version, there are plenty of ways to put your own spin on these Korean pancake recipes.
Add sliced spring onions for extra freshness and color, or increase the gochugaru if you love a little more heat.
You could also experiment with additional vegetables or seafood, creating your own version inspired by Korean jeon.
The important thing is to keep the batter relatively thin so you don’t lose the signature crisp texture.
There are recipes you make because they’re impressive, and then there are recipes you make because they’re ridiculously useful.
These kimchi pancakes fall firmly into the second category.
They’re a brilliant answer to that slightly questionable jar of old kimchi hiding at the back of the refrigerator. Instead of wondering what to do with it, you can transform it into a golden, crispy, deeply savory dish in less than half an hour.
The combination of fermented kimchi, gochugaru, cold batter and hot oil creates something far more exciting than the ingredient list suggests.
And once you master the technique, you’ll have a reliable Korean appetizer that works for lazy lunches, snack cravings, casual dinners and sharing plates.
These crispy Kimchi Buchimgae prove that you don’t need complicated ingredients or hours in the kitchen to make seriously satisfying Korean food at home.
The combination of tangy fermented kimchi, crisp golden batter and a punchy dipping sauce is almost impossible to resist. Keep the pancakes thin, make sure your pan is hot, and don’t be shy with the oil — those three little details make all the difference.
Most importantly, don’t wait for a special occasion. Grab that jar of sour kimchi from the refrigerator and turn it into something spectacular tonight.
Made these crispy kimchi pancakes? I’d love to hear how they turned out! Leave a rating and share your favorite twist in the comments, or sign up for the newsletter for more easy, flavor-packed recipes delivered straight to your inbox.