Step 1

Combine the kimchi, kimchi brine, scallions, sugar, flour, and water in a medium bowl and mix well with a spoon.Heat a 12-inch nonstick skillet over medium heat. (If you don’t have a 12-inch skillet, use a smaller skillet to make 2 pancakes.)Add 2 tablespoons of the vegetable oil and swirl to coat the bottom of the pan.Pour the batter into the pan and spread it with the back of a spoon or a spatula to make a large circle.Cook until the bottom is golden brown and crisp, 3 to 5 minutes.Carefully turn the pancake over. Drizzle the remaining 2 tablespoons oil around the edges of the skillet, then lift the pancake with a thin spatula to allow the oil to run underneath and tilt the pan to spread it evenly.Cook until the bottom of the pancake is light golden brown and crisp, 3 to 5 minutes.Flip it one more time and cook for another minute.Slide onto a large serving platter and serve immediately.

Step 2

Julienne Sacramento CA joined 11/20 & has 5 commentsPosted November 9th, 2020 at 10:33 pm | Log in to reply. Ooooohhhh. These were a hit! We tried a few types all on the same night. The dipping sauce is especially yummy with these. Thank you again!See full size image hannahthelitbanana hong kong joined 8/20 & has 2 commentsPosted August 11th, 2020 at 12:44 am | Log in to reply. does rice flour work just as well? hannahthelitbanana hong kong joined 8/20 & has 2 commentsPosted August 11th, 2020 at 12:54 am | Log in to reply. also what about self raising flour? as i have self raising flour in the house and my local supermarket only has rice flour left due to the pandemic and everyone is staying at home and baking / cooking lmao so i cant find all purpose flour! :) DevorahTF Michigan, USA joined 3/20 & has 13 commentsPosted June 21st, 2020 at 12:54 pm | Log in to reply. I have been making these kimchi pancakes and veggie pancakes for my family for months now. My family ask for them regularly. My only concern about making them so much was the oil…they are basically fried. We try to limit oil in our diet, and we are vegetarians, very health-conscious. So I am always modifying recipes, trying out ways to make them just a little healthier.Yesterday I decided to try baking kimchi and veggie pancakes. I thought they would probably be ok..edible, but not crunchy like they are when fried. Well, I was totally shocked! They came out of the oven crunchy, and tasted pretty much the same as when fried in the skillet.This is how we will make them from now on, and I think they may become an almost daily food for us, since we don’t need to worry about the oil. I baked them at 400 degrees on a cookie sheet lined with parchment paper. I made them into 6” diameter pancakes. So individual size. I don’t know how long I baked them. It was probably nearly an hour. Jessicaf North carolina joined 6/20 & has 13 commentsPosted June 19th, 2020 at 12:19 pm | Log in to reply. We add eggs to this. It adds a softer more custard texture. Very tasty Tshvahn Minnesota joined 5/20 & has 1 commentPosted May 1st, 2020 at 12:34 am | Log in to reply. I made this today and it was so good! My wife and I are very and surprisingly this tasted downright cheesey. Idk what made it taste like fried cheese or if it’s just because we haven’t ate cheese in years but it was delicious! chaayajbridge@gmail.com Trinidad and Tobago joined 4/20 & has 1 commentPosted April 29th, 2020 at 6:52 pm | Log in to reply. Made with homemade kimchi…..so yummy. Thank you Maangchi!!! tejas Seattle, WA joined 4/20 & has 2 commentsPosted April 22nd, 2020 at 11:18 pm | Log in to reply. Made with homemade kimchi, served with homemade makgeolli. All the effort was so rewarding, thanks so much!See full size image Maangchi New York City joined 8/08 & has 12,051 commentsPosted May 4th, 2020 at 12:40 am | Log in to reply. Makgeoll and kimchijeon made with your homemade kimchi! It’s such a great combination! Amandalundgren South Korea joined 4/20 & has 1 commentPosted April 22nd, 2020 at 6:23 am | Log in to reply. This was SO good! Now that I found a recipe in English that was super easy to follow, I will be making this often! Also it only requires a few ingredients which made it even better!See full size image Maangchi New York City joined 8/08 & has 12,051 commentsPosted April 22nd, 2020 at 4:05 pm | Log in to reply. OMG! It looks very tasty! I have some fermented kimchi in the fridge, so I will make it soon! barriehie Las Vegas, NV - USA joined 9/19 & has 2 commentsPosted April 11th, 2020 at 8:22 pm | Log in to reply. I made mine with the last of the Napa cabbage kimchi I had; making room for the new Bok-Choy kimchi! Was really good! Thanks for sharing. See full size image Maangchi New York City joined 8/08 & has 12,051 commentsPosted April 22nd, 2020 at 4:08 pm | Log in to reply. Delicious! MaangchiLove Montreal, Toronto joined 8/19 & has 19 commentsPosted April 7th, 2020 at 11:42 pm | Log in to reply. Made it three hours ago, and it was SO GOOD~!! Thank you, Maangchi~ :D mabellth Australia joined 6/13 & has 3 commentsPosted April 3rd, 2020 at 1:10 pm | Log in to reply. Is old kimchi(a minimum of 6 months) worth making kimchi jeon? Also, how to deal with really old kimchi? Maangchi New York City joined 8/08 & has 12,051 commentsPosted April 8th, 2020 at 11:51 am | Log in to reply. Yes, 6 month old sour kimchi is a good candidate for kimchijeon making! : ) Ikaika925 Hawaii joined 4/20 & has 1 commentPosted April 12th, 2020 at 4:43 pm | Log in to reply. I make chige with my really old kimchi! Perfect for soups or stews! Jamndbeanstalk Quezon city, Philippines joined 10/17 & has 1 commentPosted March 26th, 2020 at 8:56 am | Log in to reply. can i use rice flour instead? jaygles Colorado joined 3/20 & has 2 commentsPosted April 5th, 2020 at 12:52 pm | Log in to reply. I used gluten free flour and it turned out great. It may not brown as much just because rice flour doesn’t brown as much as wheat flour, but it should still work! It’s more of a glue than anything. Stgaut Montreal, Canada joined 4/20 & has 1 commentPosted April 11th, 2020 at 8:34 pm | Log in to reply. I made this today and oh my god this is so good! I don’t know how I lived without kimchijeon in my life! Thank you for your amazing recipes!