Step 1

In a bowl, place 1 cup of chopped kimchi, 3 tbs of kimchi juice, 2 tbs chopped onion, ½ ts kosher salt, ½ ts sugar, ½ cup flour (all purpose flour), and ¼ cup of water and mix it well with a spoon. Heat up a 12 inch non-stick pan over medium high heat and drizzle about 2 tbs grape seed oil.Place the mixture of kimchi pancake batter on the pan and spread it thinly and evenly with a spoon.Cook it for 1 to 1½ minutes until the bottom gets golden brown and crispy.Turn it over with a spatula or flip it. Lower the heat to medium and cook for another 1½ minutes.Turn it over one more time and cook for 30 seconds before transfering it to a serving plate.*tip: Serve it right out of the pan or cool it down and cut it into bite size to serve.

Step 2

Prepare 6 or 7 kimchi leaves (6 to 7 inches long, or 16 cm) and ½ cup flour in a plate. Coat both sides of each kimchi leaf in the flour by hand.

Step 3

In a small bowl, add 2 tbs ground pork (or beef), 2 tbs tofu (after gently squeezing out excess water with a paper towel), 1 ts chopped onion chives (or green onion), 1 tbs chopped onion, a pinch of salt and black ground pepper, 1 ts of toasted sesame oil, and mix the mixture well with a spoon.Set aside.

Step 4

Place 1 egg in a small bowl and add a pinch of salt. Beat it with a fork.Add some of the meat-tofu mix on one side of a kimchi stem. Add some flour on top of the mixture.Put some of the meat-tofu mix on the rest of kimchi leaves. Heat up a non-stick pan and add some grape seed oil (or vegetable oil).Coat each kimchi leaf with beaten egg mix and place on the heated pan.*tip: the meat mixture should be bottom of the pan When the bottom of the kimchi pancake turns golden brown (1 or 1½ minutes), turn it over and cook another minute.Turn it over one more time and cook another 30 seconds before transfering it to a serving plate.*tip: you can serve it as it is or cut it into bite size before serving

Step 5

frozenjelly Singapore joined 11/19 & has 1 commentPosted November 3rd, 2019 at 5:48 pm | Log in to reply. Made a delicious kimchi pancake with steamed silken tofu for lunch today, thank you for the recipe Maangchi! Eating one whole kimchi jeon straight from the pan by myself was the best way to spend the afternoon!See full size image Maangchi New York City joined 8/08 & has 12,051 commentsPosted November 6th, 2019 at 11:52 am | Log in to reply. “Eating one whole kimchi jeon straight from the pan by myself was the best way to spend the afternoon!” I agree with you! : ) ilcorago Philadelphia, PA joined 11/18 & has 1 commentPosted November 19th, 2018 at 5:25 pm | Log in to reply. Delicious! Your grandmother would be very proud of you. Leahrae3485 New York State joined 10/18 & has 1 commentPosted October 12th, 2018 at 10:18 am | Log in to reply. Hi Maangchi!Just curious, could this recipe work with daikon kimchi too? jcly216 London joined 8/18 & has 1 commentPosted August 30th, 2018 at 8:16 pm | Log in to reply. Hi Maangchi,Thank you so much for sharing your kimchijeon recipe! I made them tonight and they tasted delicious! Just one question so I can improve the next time I cook them, do you have any tips to make the pancakes crispier? Thank you! Maangchi New York City joined 8/08 & has 12,051 commentsPosted September 5th, 2018 at 9:17 am | Log in to reply. Yes, adding generous amount a cooking oil will make the pancake crispier. Make sure the oil is in the center. You may have to lift up one edge of the pancake with your spatula and tilt the skillet so the oil flows underneath the pancake to the center. Cook until the both sides are crispy. C.W. Los Angeles, CA joined 4/18 & has 2 commentsPosted July 11th, 2018 at 12:06 pm | Log in to reply. Hi Maangchi!!Is it possible to provide general ratios of ingredients to make any pancake? For example:1/2 cup flower1/4 cup water? salt? veggies, etc. (whatever you want)etc.It would be awesome to develop this if you haven’t already instead of keeping separate recipes for each pancake =)THANK YOU!!! LiljaS Iceland joined 3/18 & has 16 commentsPosted June 21st, 2018 at 3:11 am | Log in to reply. Woke up way to early so I descided to make kimchijeon (the one with whole leaves) for breakfast. I just might do this again ;) This is really good and probably very healthy also :)See full size image Maangchi New York City joined 8/08 & has 12,051 commentsPosted June 28th, 2018 at 7:37 am | Log in to reply. It looks so yummy! I love your green onion garnish! bluemochi Australia joined 5/18 & has 1 commentPosted May 13th, 2018 at 6:10 am | Log in to reply. Hey Maangchi,Thank you so much for the recipe.Finally, i made my own kimchi jeon! xxSee full size image Maangchi New York City joined 8/08 & has 12,051 commentsPosted June 2nd, 2018 at 3:43 am | Log in to reply. It’s such a perfect looking kimchi pancake! Yum! doughydoe New Zealand joined 4/18 & has 2 commentsPosted April 20th, 2018 at 5:30 am | Log in to reply. Tried this recipe with homemade kimchi and turned out delicious! Thank you so much Maangchi, MUA!See full size image Maangchi New York City joined 8/08 & has 12,051 commentsPosted April 24th, 2018 at 8:35 am | Log in to reply. Wow, mouthwatering! Seupika Russian Federation joined 11/15 & has 1 commentPosted November 5th, 2017 at 3:37 am | Log in to reply. Hi Maangchi! I have one question. I haven’t grape seed oil and actually I’m not sure that I can found it in our supermarkets cause it’s not popular oil in Russia. Can I use usual sunflower oil or is it bad idea? I also have sesame oil, but I’m not sure that I can use it for cooking on stove. Maangchi New York City joined 8/08 & has 12,051 commentsPosted November 7th, 2017 at 8:05 am | Log in to reply. Yes, you can use sunflower oil, corn oil, or vegetable oil.Sesame oil is not good for frying, that’s why I often add a few drops at the end. CrystalKim WI, USA joined 2/18 & has 3 commentsPosted February 23rd, 2018 at 10:08 am | Log in to reply. I love using avocado oil for high heat cooking. It’s healthier then vegetable oils, can stand up to 500 degrees F and has no flavor! paranoka USA joined 10/16 & has 2 commentsPosted July 31st, 2017 at 12:31 am | Log in to reply. Hi Maangchi,I’ve been using this recipe a lot in my college apartment! I was wondering if I could make a few kimchijeon and freeze them? That way I could just reheat them in the pan instead of having to make the whole thing from scratch. :)