Recipes

Kimchi pancake

Kimchijeon 김치전

Hi, everybody! I’m going to introduce 2 kinds of kimchijeon to you today: chopped kimchi pancake and non-chopped kimchi pancake.

The kimchijeon made with chopped kimchi is very easy and simple to make. You don’t need any special ingredients as long as you have some kimchi in your fridge. I usually make this style of kimchijeon at home.

The kimchijeon made with whole kimchi leaves is what I would call upgraded kimchijeon. ; )
Have you ever seen this kind of kimchijeon? My late grandmother used to make it for us. I thought this style of kimchijeon looked very special when I saw her cooking this pancake for the first time. I remember what I thought when I saw her making this pancake: “Hmm, grandma treats the kimchi leaf like a slice of fish? Interesting!” but I never told her what I thought. I just watched what she was doing.

I miss my grandmother now. She would be so proud of me if she knew I was posting her recipe here!

Which recipe would you like better? : )

In the video, I’m showing how to cut the big round chopped kimchi kimchijeon (12 inches wide because my frying pan is 12 inches wide) into bite sized pieces, but as I mentioned in the video, you could serve it right out of the pan without cutting. It’s usually served as family snack that way. Use your chopsticks to tear a piece of the kimchijeon from the plate. It may be difficult to do alone because the rest of the kimchijeon should remain on the plate for everyone else. So one of your family members should grab the pancake with her or his chopsticks so you can tear more easily. Helping each other is very important when you eat this way!
“Let me eat some, I need someone’s help! Grab the corner of this pancake for me, plz!”

If you cut it into bite sized pieces, it’s usually served as a side dish. It’s a popular side dish for lunch box, too.

Enjo~yee the recipe! : )

Kimchijeon made with chopped kimchi

Yield:
2 -4 servings

Ingredients:
Kimchi, onion, salt, sugar, flour, vegetable oil.

Directions:

  1. In a bowl, place 1 cup of chopped kimchi, 3 tbs of kimchi juice, 2 tbs chopped onion, ½ ts salt, ½ ts sugar, ½ cup flour (all purpose flour), and ¼ cup of water and mix it well with a spoon.
    kimchi
  2. Heat up a 12 inch non-stick pan over medium high heat and drizzle about 2 tbs grape seed oil.
  3. Place the mixture of kimchi pancake batter on the pan and spread it thinly and evenly with a spoon.
  4. Cook it for 1-1 ½ minutes until the bottom gets golden brown and crispy.
  5. Turn it over with a spatula or flip it.
    round kimchi pancake
    chopped kimchi pancake
  6. Lower the heat to medium and cook for another 1½ minutes.
  7. 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.

Kimchi pancake made with whole kimchi leaves

Ingredients:
Kimchiground pork, tofu, onion chives (or green onions), onion, salt, black ground pepper, sesame oil, egg, flour, grape seed oil.

Directions:

Prepare kimchi

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

Make meat mixture

  1. 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 sesame oil, and mix the mixture well with a spoon.
  2. Set aside.

mixture-of-meat-and-tofu
Make the pancakes

  1. Place 1 egg in a small bowl and add a pinch of salt. Beat it with a fork.
  2. Add some of the meat-tofu mix on one side of a kimchi stem. Add some flour on top of the mixture.
  3. Put some of the meat-tofu mix on the rest of kimchi leaves.
  4. Heat up a non-stick pan and add some grape seed oil (or vegetable oil).
  5. Coat each kimchi leaf with beaten egg mix and place on the heated pan.
    *tip: the meat mixture should be bottom of the pan
    kimchi-leaf-on-the-pan
  6. When the bottom of the kimchi pancake turns golden brown (1 or 1½ minutes), turn it over and cook another minute.
  7. 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

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123 Comments:

  1. 13thTale Croatia My profile page joined 9/14
    Posted October 4th, 2014 at 6:22 am | # |

    I just made it and it’s fantastic!! I love it!! I ate it with cooked rice wraped in seasoned kim. I would eat this often if kimchi was easy to come by here where I live.

    • sanne Munich My profile page joined 8/14
      Posted October 4th, 2014 at 10:16 am | # |

      Hi 13thTale,

      you don’t have to use kimchi made from napa cabbage. Use radishes, turnips, cabbage, … to make kimchi.
      Or just spice up the sauerkraut used for sarma e. g.
      Often sauerkraut is referred to as “German kimchi” by Koreans. ;-)

      Bye, Sanne.

  2. Charmaine Singapore My profile page joined 6/11
    Posted July 19th, 2014 at 9:21 pm | # |

    Hi maangchi! I finally made this with kimchi made with your emergency kimchi recipe ! However despite being sour , I do not have a lot of kimchi juice. Hence I made a mixture using gochujang and water and replace the kimchi juice ! It turns out delicious (:

  3. jasaniaithy San Francisco, CA My profile page joined 7/14
    Posted July 10th, 2014 at 11:38 pm | # |

    I made these for my husband and I yesterday and they were delicious! Actually, they were so delicious that I made another batch today as well. Thank you! You have a new subscriber for sure. I miss my Korean grandmother’s cooking, but now I can try to recreate her essence through your recipes.

  4. tat4fun Bandung, Indonesia My profile page joined 1/14
    Posted February 28th, 2014 at 8:23 am | # |

    Hi Maangchi :)
    Korean drama has influenced me a lot to my appetite. Every time I saw Korean dishes on the show, I ended up searching through your recipe to give it a try.

    I always thinking that making pancake is a lot of work. Until I saw a famous Judoka Choo Sung Hoon made kimchi pancake. And I think, if he can make it, why can’t I? :D

    I’ll try it next week end, after kimchi project this week end :)

  5. LLoya Edinburg, TX My profile page joined 1/14
    Posted January 25th, 2014 at 8:04 pm | # |

    Annyeonghaseyo Maangchi! Just wanted to thank you for this wonderful site and all the great recipes. I am positively addicted to your videos. I have a little 5 month old baby boy who also LOVES to watch your videos. Whenever he’s fussy I can just put on some Maangchi and he settles down and smiles as soon as he hears the “Hello Everybody!” at the beginning. We have watched so many videos together! So far i have made my own kimchi and i just made this kimchijeon and both turned out delicious and perfect! Thanks again Maangchi!

    • Maangchi New York City My profile page joined 8/08
      Posted January 26th, 2014 at 9:08 am | # |

      haha, so far your 5 moth old baby is my youngest fan!
      “as soon as he hears the “Hello Everybody!” at the beginning.”
      cute cute! : )

  6. jnieferstutz Arizona, USA My profile page joined 1/13
    Posted January 17th, 2014 at 12:56 am | # |

    I made the chopped kimchi pancakes for dinner tonight and they were amazing! Easy and unbelievably delicious. Since wheat is not my friend, I used Pamela’s GF Baking & Pancake mix instead of flour. It came out perfect, YUM! I make my own kimchi too – hubby is allergic to fish and I can’t have wheat, so instead of fish sauce I substitute Bragg’s Liquid Aminos and that works great. It is my goal to eat more veggies – which I usually do not like, so I really appreciate all your wonderful recipes. Any recipe of yours has always been very good, and now I have a list of things to make, thank you!

    • Maangchi New York City My profile page joined 8/08
      Posted January 17th, 2014 at 10:06 am | # |

      Your information about substitutes sounds very interesting and I think some of my readers will also be interested in it. I’m glad to hear that your kimchi pancake turns out great! Happy cooking! : )

  7. yoon26 Philippines My profile page joined 12/13
    Posted December 21st, 2013 at 7:57 pm | # |

    helloo
    i just made a Kimchijeon this morning and it really turns out well, i add tuna on it and use rice flour cause its the only available in my kitchen. The kimchi and tuna really goes well, i really love the taste!! <3 <3 <3 (and ohh my kimchi is just 11 days old but still taste so good) :D

  8. entropicage United States My profile page joined 12/13
    Posted December 5th, 2013 at 1:04 pm | # |

    I made the chopped kimchi version using your recipe for emergency kimchi. It didn’t have quite enough juice, but still came out super tasty!

    • ddnorman Southern NH, USA My profile page I'm a fan! joined 9/13
      Posted December 5th, 2013 at 5:10 pm | # |

      entropicage,
      I did the same thing withe the same results. What I do in that case is to add a Tbsp of gochujang and maybe about a half cup or so of water (until I like the consistency ^^).
      Dave

  9. mflor13 USA My profile page joined 11/13
    Posted November 12th, 2013 at 6:17 pm | # |

    I dont know why but mine came out salty. I wonder if it because of the kimchi I used? (Bought from the store)

    • jaekoh Los Angeles, CA My profile page joined 11/13
      Posted November 13th, 2013 at 3:12 am | # |

      mflor, if you followed the recipe exactly, i would guess that the store-bought kimchi were salty (they are often salty and flavorless).

    • Maangchi New York City My profile page joined 8/08
      Posted November 13th, 2013 at 10:13 am | # |

      Add less chopped kimchi and kimchi juice, then. It will turn out delicious.

  10. ddnorman Southern NH, USA My profile page I'm a fan! joined 9/13
    Posted October 12th, 2013 at 8:38 pm | # |

    Maangchi…that is 맛있어요!!! And easy even for a kitchen novice like me. I could eat this every night! Oh my…I’m going to have to make some more kimchi! This was one of my favorites at the restaurant! Now I can make it at home! 감사합니다!
    Dave

  11. Launa4 Visalia, cA My profile page joined 9/13
    Posted September 23rd, 2013 at 2:31 pm | # |

    Yum! This melted in my mouth. I seriously don’t know how I lived without kimchi pancakes all my life… let alone kimchi. Thank you for all your recipes! Cooking Korean food at home more often has become my new goal. ^_^

    • Maangchi New York City My profile page joined 8/08
      Posted September 26th, 2013 at 2:25 am | # |

      I’m sure you can easily achieve your new goal as long as you love to cook some delicious Korean dishes. cheers!

  12. pastrygirlvi Philippines My profile page joined 9/13
    Posted September 6th, 2013 at 2:55 am | # |

    oh wow looks good! i wish i can flip the pancake like you. il try making this soon.

  13. Raine Fort Collins, CO My profile page joined 5/13
    Posted August 23rd, 2013 at 3:28 pm | # |

    Maangchi ssi! I am not a cook and I found your website in the process of teaching myself about the wonders of the kitchen. Because of this recipe I can now flip pancakes. I’ve made it SO many times. I recently added some garlic and some soy sauce to the chopped kimchijeon recipe and it is delicious! I love trying your food and learning how to cook. I realized that with my pan and my stove I had to cook the pancakes a little longer on each side. I used to ALWAYS follow recipes exactly.

    Next week a friend and I are going to make a huge batch to split to try some other kimchi based recipies. A local ahjumma made some tasty radish kimchi I might try out as well.

    I’ve also tried the full leaf kimchi. It took me a few attempts to make it less messy, but it ALWAYS tasted good. 감사합니다!!!!

    (PS I LOVE your make-up and your style.)

    • Maangchi New York City My profile page joined 8/08
      Posted August 25th, 2013 at 12:12 pm | # |

      wow it sounds like you are one of my avid readers! Thank you for letting me know about your Korean cooking experience!
      “I can now flip pancakes” cute~ : )

  14. misspeiqi Singapore My profile page joined 2/13
    Posted February 4th, 2013 at 11:39 am | # |

    Today i tried the first kimchijeon recipe and my entire kitchen smelled like a korean restaurant!
    Two problems though: the pancakes kinda disintegrated however cooked they alr were and were not as crispy as i like them to be. How can i improve this?

  15. oksipak California My profile page joined 1/11
    Posted January 9th, 2013 at 10:42 pm | # |

    So for 2013, the first Korean Dish I made was Kimchi Pancakes! Delicious! Today is January 9, 2013. Happy New Year everyone! :D

  16. n4rit4 Montclair, NJ My profile page joined 11/12
    Posted November 1st, 2012 at 12:22 am | # |

    Annyeong Maangchi!!! I stumbled upon your page while trying to figure out how to store my store-bought kimchi in my fridge so it won’t smell so bad. Anyhoo, I figured that out and I found your recipe for homemade kimchi which I’m always curious of. And now I read your kimchijeon and I will try it definitely first thing in the morning. One big question for you, with your halmeonni’s recipe, since I don’t eat pork, can I subsitute with something else? 구멉습니다!

    • Maangchi New York City My profile page joined 8/08
      Posted November 1st, 2012 at 9:23 am | # |

      “One big question for you, with your halmeonni’s recipe, since I don’t eat pork, can I subsitute with something else?..”
      How about using ground beef?
      “definitely first thing in the morning..” : ) I think you are really getting into Korean cooking and you started with store-bought kimchi! Soon you will make homemade kimchi.
      Cheers!

  17. aloneytx houston My profile page joined 1/12
    Posted January 8th, 2012 at 10:35 pm | # |

    Hi Maangchi,
    I am a new follower of your website. I absolutely love your site. I recently became enamored with kimchee after watching kimchee chronicles
    I saw there was a bean cake that is made with mung beans and kimchee, but the beans were light colored, I found some that were dark green are they the same? What can I subsitute for mung beans, sorry about the long question, but I really want to make as authentic as possible.
    thanks.

  18. frlavoie Canada My profile page joined 1/11
    Posted January 4th, 2012 at 7:28 pm | # |

    Hi Maangchi!

    I discovered your site while preparing a trip to Korea and thought it was a great site! I’m a big fan since then. Thanks for all those recipes. This one is the first one I tried from your Website. It instantly became a favourite. I do it at least once a week. It goes with anything and it’s so good.

    There are also many variations you can do!

    Continue making videos and your Gapshida idea was awesome!

    Annyong!

    Francis from Canada

  19. DominiqueEchard North Carolina My profile page joined 5/09
    Posted December 9th, 2011 at 4:51 pm | # |

    This is my second time making kimchijeon. Such a fast, easy and delicious recipe. I’m making extra to freeze and also so I can free up my kimchi container. That was the last my my old kimchi. Time for a new batch!

    • Maangchi New York City My profile page joined 8/08
      Posted December 11th, 2011 at 5:07 am | # |

      Now you will understand why people make 10 pounds of kimch. When you make kimchi pancake, kimchi is gone so fast. : ) You can make kimchi soup, stew, fried rice with kimchi. Good luck with your new batch! Have you already made it?

      • DominiqueEchard North Carolina My profile page joined 5/09
        Posted December 12th, 2011 at 10:49 pm | # |

        Yes, ma’am! I made a batch yesterday with 6 pounds of baechu. I had some leftover kimchi juice so I saved it as a “starter” for my new batch. When everything was getting mixed together I added the sour kimchi juice, about 3/4 C. Going to take some to my friends at work who are so amused by a Westerner knowing more about Korean cooking than they do! LOL Also, my friend Robi needs to see that good kimchi is not too salty and will not raise his blood pressure – that is what he said happened when he used to eat a lot of it. But I asked if it was store bought, he said yes! I told him no way he should eat store bought. Try mine! I’ll give it to them tomorrow.

  20. snowberry HongKong My profile page joined 11/11
    Posted November 30th, 2011 at 6:27 pm | # |

    Hi Maangchi ^^
    I tried to cook the kimchi pancake by following your recipe, however I find that the pack of instant kimchi that I bought from supermarket do not have enough much kimchi juice to make it to 3 table spoon. Just wondering what things should I substitute for kimchi juice when I am making the pancake? Because I try to substitute it for 3 table spoon of water and the pancake turn out become too soft =(
    Thanks! :D

  21. Larissa Kyoto My profile page joined 11/11
    Posted November 28th, 2011 at 8:28 am | # |

    Hello Maangchi,
    I was wondering if Kimchijeon still tastes good after it cooled off, if I can use it for a doshirak the next day.
    I know Kimchi tastes great cold and pancakes are still delicious the next day, is it the same for kimchijeon?

    Thanks for all the great (and simple!) recipes so far!!!
    :)

    • Maangchi New York City My profile page joined 8/08
      Posted November 28th, 2011 at 8:24 pm | # |

      yes, it will still be delicious. Kimchijeon is one of my favorite side dishes for my doshirak (Korean lunch in a box). But it’s most delicious right after making it when it’s still warm.
      You are making doshirak everyday? yum yum!

  22. DominiqueEchard North Carolina My profile page joined 5/09
    Posted November 18th, 2011 at 9:48 pm | # |

    I had a very hard day today, very emotional. So when I finally got home around 9 PM all I could think about was comfort food. Not mac and cheese (even though I’m a vegan!), not mashed potatoes or chips, cookies, or ice cream. I had to make kimchijeon for the first time and eat it all by myself. The kimchi I have in my fridge is about 4 months old, perfectly sour and delicious. I’ve discovered I like it best either JUST made or nice and sour like this. While making the batter I couldn’t stop munching on ice cold kimchi, and only a double batch would do – I have to have some leftovers :D I’m old hat at making jeon now, but I think kimchijeon is my new favorite. My asbestos fingers kept picking away at the searing hot edges before the jeon even came out of the pan. Since I love to dip I made a sauce for other jeon – the extra sugar complements nicely. Thanks for a great recipe and making my evening.

    • Maangchi New York City My profile page joined 8/08
      Posted November 18th, 2011 at 10:05 pm | # |

      It sounds like your kimchi pancake helped you remove your stress! While you are cooking, you will forget about your woes and when the dish comes out delicious, you will be delighted. That’s called cooking therapy! lol “My asbestos fingers kept picking away at the searing hot edges before the jeon even came out of the pan..” cute! : )

  23. Mi ok VN My profile page joined 10/11
    Posted October 1st, 2011 at 10:35 pm | # |

    Maangchi , hi , i’m new mem ! I love kimchi pancake but I don’t have grape seed oil ! What should I do ?

    • DominiqueEchard North Carolina My profile page joined 5/09
      Posted November 18th, 2011 at 9:55 pm | # |

      Mi, you can use any oil with a higher smoking point like vegetable oil, safflower oil, canola oil or olive oil (NOT extra virgin!) Make sure it has a neutral favor, too. For example, peanut oil has a high smoke point but tastes of peanuts and is out of place in Korean cooking – believe me, I’ve been desperate and tried and it just ruins it!

    • Maangchi New York City My profile page joined 8/08
      Posted November 18th, 2011 at 10:05 pm | # |

      Use any type of cooking oil.

  24. littlez Boca Raton, FL My profile page joined 8/11
    Posted August 30th, 2011 at 10:09 am | # |

    I have another question that I forgot to ask in my last post. I think my husband would like these, but he’s gluten free. Would rice flour work in place of all purpose flour?

  25. littlez Boca Raton, FL My profile page joined 8/11
    Posted August 30th, 2011 at 10:05 am | # |

    Maangchi… these are fantastic!!! I had some Kimchi in my fridge (for a while) that I was still a little skeptical about tasting because I had never tried it before. I was a llittle embarrassed when I asked a friend if it was still good, and she laughed at me! I found your pancake recipe and thought it was perfect for my first attempt. Boy, was I ever right!!! I had a little too much oil in my pan to flip it like you did, but it came out just like your video (except in 2 pieces! lol!) I have a neighbor who loves when I experiment with cooking and he’ll literally eat anything. I ran right over there and he loved it just as much as I did. Thanks so much!! I love your website. Keep up the good work! :)

  26. Amy_Houser My profile page joined 1/11
    Posted July 19th, 2011 at 1:43 pm | # |

    Maangchi!,
    My Grandma Is Korean And I Remember Growing Up, She Would Make This For Me All Of The Time And I Loved It! Making This Brought Back Beautiful Memories And Tasted Amazing! Thank You!!

    • Maangchi New York City My profile page joined 8/08
      Posted August 31st, 2011 at 9:32 am | # |

      yeah I totally understand how you feel. Good and beautiful memores are attached to certain food forever.

  27. gamei1105 Malaysia My profile page joined 6/11
    Posted June 11th, 2011 at 12:43 pm | # |

    Hi Maangchi! I’m your new reader and I’d made this kimchijeon with my homemade kimchi ( according to your recipe ) today and it was a success! I’d added chopped bacon into it and seasoned with some fish sauce, sesame oil and sesame seed for more flavour. It turned out well and I love the bacon crips along with the kimchi! Thanks for the recipe!

    • Maangchi New York City My profile page joined 8/08
      Posted June 12th, 2011 at 10:22 am | # |

      Adding chopped bacon sounds great to me!

      • Jenshan01 AUSTIN TX My profile page joined 6/11
        Posted June 13th, 2011 at 3:48 am | # |

        Hi Maangchi,
        I’ve been a silent reader and follower for a very long time. I loveeee your site and your passion and devotion to teaching people how to cook Korean food. However, what I love the most about you is you are really sincerly care for all of your fans. Even after being so well-know and famous, you still responds to our questions and emails. I hope to see you on Food Network soon and wish you the very best. You are so deserve it… Way to go….

        • Maangchi New York City My profile page joined 8/08
          Posted June 13th, 2011 at 12:54 pm | # |

          Thank you so much! ooh whoo, you are not a silent reader anymore. : ) I love my silent readers, too. Happy cooking!

  28. Neny Lily Lao Philippines My profile page joined 5/11
    Posted May 10th, 2011 at 4:04 am | # |

    WOW! What an amazing experience we had last Sunday. I was able to make the above recipes, and we did enjoyed it very much. Instead of pork/beef,(which I also make from the original recipe) I also make it with small(very tiny) shrimps. Both were just a success. Sometimes, I like making experiments with food., and the original recipe is always a great help.

    • Maangchi New York City My profile page joined 8/08
      Posted June 12th, 2011 at 10:22 am | # |

      ” Sometimes, I like making experiments with food., and the original recipe is always a great help.” I agree with you!

  29. GiveMeKimchi Philadelphia My profile page joined 3/11
    Posted March 19th, 2011 at 4:37 pm | # |

    I finally got to try this recipe. I’ve been looking at your site for the past week and went and bought a few things to stock at home so I can make the recipes haha. Still missing a lot of things though so I have never been able to try much.

    The pancake didn’t come out as perfect as I would hope, but it was still good. I misread the recipe and added a cup of flour instead! So I added another 1/4 cup of water, but then it was too much batter for my large pan so the pancake came out thick. I will try again another time, and I’ll try not to make the same mistake twice haha

    • Maangchi New York City My profile page joined 8/08
      Posted March 20th, 2011 at 7:02 am | # |

      haha, fun to read your story! Practice makes perfect. It sounds like you are ready to cook Korean food! Good luck!

  30. JamieF New Zealand My profile page I'm a fan! joined 1/11
    Posted March 17th, 2011 at 1:47 am | # |

    Hi Maangchi – can the whole leaf kimchi pancake be served cold as finger food? I am having a small party tomorrow and want to make all the food Korean.

    • Maangchi New York City My profile page joined 8/08
      Posted March 17th, 2011 at 10:27 pm | # |

      yes,kimchijeon can be served warm or cold, so it’s one of popular Korean doshirak(lunch in a box)side dishes.

  31. Ikkin-bot edmonton My profile page joined 9/10
    Posted March 2nd, 2011 at 12:02 pm | # |

    I made this last night and got over my kimchi fears! You can read about it on my blog! Thanks for the recipe that inspired me to try it Maangchi!

    http://ikkin-bot.blogspot.com/2011/03/cooking-korean-kimchijeon-kimchi.html

  32. sokelengl My profile page joined 3/11
    Posted March 1st, 2011 at 9:43 am | # |

    I like your blog. It is very informative and involves a lot hard work to capture all this pictures. This is the first time, I cooked Kim Chi pancake, and it turned out very well. My version is slightly different from yours, I put in more onion and kimchi into the better. It worth the efforts, the pancake turns out to be very tasty.

    I take the chances to try out the new purchased spatula , it works really well for pan cake.

  33. stam My profile page joined 2/11
    Posted February 3rd, 2011 at 10:11 pm | # |

    Hello maangchi!

    I was wondering if I can use this pancake recipe to make the seafood pancakes (haemul pajun)? or does that require totally different ingredients?

    Thank you!

  34. oksipak California My profile page joined 1/11
    Posted January 23rd, 2011 at 4:48 pm | # |

    Last weekend I suddenly had cravings for kimchi pancakes (ready-made food I purchased at a local Asian market long ago). I always wondered how to make it so after doing a web search, Maangchi was found.

    After reviewing the cooking videos, my mouth was salivating so I did something about it. I made my very first kimchi pancakes that Saturday morning. Oh was it great! Thanks Maangchi for the easy-to-follow instructional video.

    • Maangchi New York City My profile page joined 8/08
      Posted January 24th, 2011 at 7:43 am | # |

      ” my mouth was salivating ..” Reading this makes my mouth salivate now. I don’t know why. ^^

  35. tyas jakarta, indonesia My profile page joined 1/11
    Posted January 17th, 2011 at 10:25 pm | # |

    Maangchi, if I don’t have kimchi sauce, can I subtitute it with another sauce ? What sauce can u suggest me ?
    Thank you, Maangchi..

    • Maangchi New York City My profile page joined 8/08
      Posted January 24th, 2011 at 7:44 am | # |

      Skip kimchi juice if you don’t have. You still can make good kimchi pancake with chopped kimchi. Good luck!

  36. jinscon2 South Korea My profile page joined 1/11
    Posted January 17th, 2011 at 1:59 am | # |

    Maangchi~ i dont have flour for kimchi pancake, is it ok to use an egg as a substitute? t.t

  37. Tatiemimosa New York My profile page joined 11/10
    Posted January 16th, 2011 at 8:22 am | # |

    Ok this is embarrasing but pancake fail # 2. It doesnt surprise me since im bad at regular pancakes aswell. Maybe i need to slice my kimchi more thinly? But my kimchi is already cut because i made mak kimchi. Maybe i should use more flour or oil? pancakes always frustrate me. Maangchi help!!

    • Maangchi New York City My profile page joined 8/08
      Posted January 16th, 2011 at 11:28 am | # |

      ” my kimchi is already cut because i made mak kimchi” yes, chop it up into small pieces. Check the video please. Thank you for sharing your frustration with us It’s a simple solution. Chop it up chop it up and mix with batter. Let me know how your next batch of kimchi pancake turns out.

  38. applemeeko My profile page joined 1/11
    Posted January 5th, 2011 at 3:11 am | # |

    It seems whenever I try to make this the flour becomes kinda translucent and orange.
    Im not sure what I’m doing wrong but it may be:
    1) the flour (can it be plain flour as in the wheat type?)
    2) the amount of oil I used because I used a little too much
    3) the thickness of the pancake as it was kind of thick

    Need help!~ :(

  39. kennethmoore Washington, DC My profile page I'm a fan! joined 2/10
    Posted October 30th, 2010 at 10:51 am | # |

    Maangchi, I made your Mak Kimchi yesterday, and this morning, I made Kimchijeon! (Well, I tried, but my pan isn’t as nonstick as I’d like!)

    I love your recipes!

  40. MadHatter My profile page joined 9/10
    Posted October 12th, 2010 at 1:10 pm | # |

    Hi,

    thanks for this recipie! I made it last weekend, however it came out a little too salty. I think its because the Kimchi Juice was salty and i also added the salt listed in your recipie. I will try next time to not add the salt and see where that goes. Thanks!

  41. SoulEating My profile page joined 10/10
    Posted October 8th, 2010 at 11:09 pm | # |

    Thank you so much for sharing your grandmothers recipe with us! Kimchi pancakes are one of my favorite things in the world (seriously!)! I can’t wait to try the “upgraded” kimchijeon. 해ㅡㅁㅈ묘ㅐ!

  42. ShevonCooks My profile page joined 10/10
    Posted October 1st, 2010 at 11:02 pm | # |

    Oh My Gawd I love this! I was a kimchi newbie, bought the stuff in the bottle at the asian market and hated it. Never the one to give up I found a cucumber kimchi and really fell in love with it. So I decided to give cabbage kimchi a try and used your recipe (okay a pinch of this and that etc) but I Love it! Thank you so much!
    That pancake rocks! Now I’ll be looking for tons of new things to do with my kimchi!

  43. helenzella My profile page joined 8/10
    Posted October 1st, 2010 at 7:20 am | # |

    Maangchi thank you for this kimchijeon recipe! i made one tonight & i love it!!! I think i’ll make one again tomorrow. Thanks for sharing your recipes!

  44. MandyCakes Florida My profile page joined 9/10
    Posted September 5th, 2010 at 7:21 pm | # |

    I made this recipe but I had to use rice flour. I have Celiac Disease. It came together nicely but I think the rice flour drowned the kimchi taste. I will have to try this recipe again with a different flour.

  45. kyo USA My profile page joined 8/10
    Posted August 11th, 2010 at 4:01 pm | # |

    for the kimchijeon,I didn’t cut up the kimchi in little tiny bite size pieces, but left them as they were in the jar. my pancake didn’t come out the way yours did.

  46. BxlSprout Brussels, Belgium My profile page joined 5/10
    Posted August 5th, 2010 at 10:42 am | # |

    Hi, I just made the typical vegetarian style kimchi jeon for me and DSS (16yrs). Wonderful! It took me back to the nights of staggering slightly at 4am in Shinchon and Itaewon… but I didn’t tell DSS about that :)

    • BxlSprout Brussels, Belgium My profile page joined 5/10
      Posted August 5th, 2010 at 10:43 am | # |

      Maangchi, RESPECT for your flipping skills! There won’t be any pictures of my kimchi jeon for some time, but it sure tasted delicious.

    • Maangchi New York City My profile page joined 8/08
      Posted August 5th, 2010 at 7:48 pm | # |

      DSS? : ) “staggering slightly at 4am in Shinchon and Itaewon..” lol

  47. mc721881 My profile page joined 8/10
    Posted August 4th, 2010 at 1:58 pm | # |

    Hi Maangchi! I am your fan! I live in Los Angeles and view your website a lot….I had a quick question about the kimchi pancake. The one I made tasted GOOD but it came out a bit moist and doughy in the middle, how can i make it crispy all the way? Thank you!

    • Maangchi New York City My profile page joined 8/08
      Posted August 4th, 2010 at 2:10 pm | # |

      no problem! Make thinner pancakes and use more cooking oil. Spread the mixture of kimchi and batter as thinly as possible.

  48. julialow Melbourne, Australia My profile page joined 8/10
    Posted August 3rd, 2010 at 10:34 am | # |

    hi!
    i’ve just made these kimchijeon, but have replaced the onions with fried onions (have got these from the local asian grocery), and it was awesome! yum! tq very much

  49. tsirhcevoli USA My profile page joined 3/10
    Posted July 31st, 2010 at 10:46 pm | # |

    I made this earlier today, (The chopped Kimchi Pancake) and my family said it tasted like the store bought pancake! We made two because the pan wasn’t as big as yours. :3 We made the made the dipping sause out of soy sauce and gochu garu (Hot pepper flakes)We dipped them in the sauce (and without the sauce) and it was the BEST! Simple and EASY!!! : D
    ~tsirhcevoli

    • tsirhcevoli USA My profile page joined 3/10
      Posted July 31st, 2010 at 10:52 pm | # |

      I used only a small pinch of salt though!

      • Maangchi New York City My profile page joined 8/08
        Posted August 1st, 2010 at 7:09 am | # |

        “it was the BEST!” I’m very happy to hear that!

        • tsirhcevoli USA My profile page joined 3/10
          Posted August 1st, 2010 at 5:04 pm | # |

          Yeah, This is how I know other people lived it too. It was gone in 1 minute! They asked for more! I used the last of our kimchi we made 1 month ago!(Your recipe) Thank you!

  50. cookingcute Vancouver, BC My profile page joined 7/10
    Posted July 21st, 2010 at 3:51 am | # |

    Hey Maangchi! Just wondering,
    what’s a good dipping sauce to pair up with this recipe?

    Thank you!

  51. JulieVeg MA My profile page I'm a fan! joined 5/10
    Posted July 19th, 2010 at 8:30 am | # |

    I made this for breakfast too today! And it was great! I made the cut up kimchi pancakes. The only difference was I used scallions instead of onions because I cannot digest onions. But they still came out awesome! Thanks Maangchi!

  52. floridaclyde Florida My profile page I'm a fan! joined 3/10
    Posted July 19th, 2010 at 1:13 am | # |

    I LOVE the Squid Kimchi I learned From Maangchis Recipes !! I cant wait to make these Pancakes also ! I also really Love Mae Woon Gyeran Jjim and Ojingeochae Muchim !! I hope I spelled correctly ! Maangchi has taught Us so many recipes ! Thank You !

  53. tofucustard My profile page joined 7/10
    Posted July 18th, 2010 at 7:24 pm | # |

    I made this for breakfast this morning. And it was awesome. :)

  54. Donella My profile page joined 5/10
    Posted July 17th, 2010 at 12:31 am | # |

    Maangchi! Thank you so much for your kimchi pancake recipe. It was incredibly good. I wanted to put rice in it and eat it like a kimchi pancake and rice burrito.

    • Maangchi New York City My profile page joined 8/08
      Posted July 17th, 2010 at 11:11 am | # |

      You added some rice to the pancake? It’s a terrific idea!

      • Donella My profile page joined 5/10
        Posted July 20th, 2010 at 11:43 am | # |

        I know I already commented, but I just wanted to say I have made this dish 3 times since you posted it! It is so good. My husband and I have been eating chopped kimchi pancakes, and zucchini pancakes, along with rice and other side dishes, for a few days. It is really good. I love sour kimchi. This is a little off the subject but I even started growing my own zucchini for zucchini pancakes. Thank you Maangchi!

        • Maangchi New York City My profile page joined 8/08
          Posted July 20th, 2010 at 11:04 pm | # |

          “I even started growing my own zucchini for zucchini pancakes” wow, the zucchini will be very precious when you harvest it. Exciting! : ) I am glad you and your husband enjoy kimchi pancakes, zucchini pancakes. yummy and healthy food.

  55. joyeous lee lee north hollywood My profile page joined 6/10
    Posted July 16th, 2010 at 3:30 am | # |

    hello
    for this Kimchijeon recipe , i thought egg is added but i see that u did not add egg, will it still taste the same without the egg

    • Maangchi New York City My profile page joined 8/08
      Posted July 16th, 2010 at 9:44 am | # |

      for the first kimchi recipe made with chopped kimchi, I don’t use egg because I want to enjoy the real kimchi taste. If you want to use egg, use it.

  56. amyzan My profile page joined 5/10
    Posted July 15th, 2010 at 2:54 pm | # |

    How much tofu to meat in the whole leaf recipe? Can I just leave it out?

    Maangchi, I’m also wondering if it’s possible to make jeon with a gluten free flour like rice or potato, or maybe a mix of the two. Have you ever seen this done, instead of wheat flour?

    • Maangchi New York City My profile page joined 8/08
      Posted July 15th, 2010 at 11:39 pm | # |

      I don’t know the answer. Ask my other readers by leaving your questions here:
      http://www.maangchi.com/talk/forum/general-discussion

      • amyzan My profile page joined 5/10
        Posted July 16th, 2010 at 12:40 am | # |

        But, you mention tofu in the instructions without listing an amount in the ingredients list? It looks like there is tofu in the meat mixture to stuff the kimchi leaves, too. I’m confused! What proportion of tofu to meat should we use? It looks delicious!

        • Maangchi New York City My profile page joined 8/08
          Posted July 16th, 2010 at 12:59 am | # |

          oh, I’m sorry! In the video, I used tofu but I forgot to mention it in the recipe. Use 2 tbs of tofu. I will add it to my recipe now.

    • Brian_Montoya Colorado Springs,Colorado My profile page joined 12/09
      Posted July 16th, 2010 at 7:12 pm | # |

      I know you can use rice flour to make jeon, i ve had pa jeon made with rice flour, but its super chewy and sticky, so its kind of an aquired taste…

      • amyzan My profile page joined 5/10
        Posted October 16th, 2010 at 10:57 pm | # |

        Thanks, Brian! I might experiment and report back on the forums. I only started going without wheat this summer, so am a little shy to try altering Korean recipes. Based on your comment, I think I might go with millet or teff flour first.

  57. LuccaQ Buffalo,NY My profile page joined 6/10
    Posted July 15th, 2010 at 11:50 am | # |

    Wow I have never seen the kimchijeon with the whole leaves before. It looks so tasty! I like to fry with grapeseed oil too. It’s very healthy and good for high heat as well. My frying pan with be going “chee chee” tonight!


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