Grandma-style kimchi pancake

Kimchijeon 김치전

Hi, everybody! I’m going to introduce 2 kinds of kimchi pancakes (kimchijeon) to you today: chopped kimchi pancake and my grandma’s style of whole kimchi leaf 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 make this kimchijeon at home all the time. (note: I made an updated version of this recipe here!)


My grandma’s style of kimchijeon is made with whole kimchi leaves and is what I would call upgraded kimchijeon. ; )

Have you ever seen this kind of kimchijeon? I thought it looked very special the first time I saw my late grandmother making it for us. I remember what I thought: “Hmm, grandma treats the kimchi leaf like a slice of fish? Interesting!” But I never said anything, 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 show you how to cut the big, round kimchijeon (it’s 12 inches wide because my frying pan is 12 inches wide : )) into bite sized pieces, but as I mentioned in the video, you could also serve it right out of the pan without cutting it. It’s usually served as family snack that way. Then you use your chopsticks to tear off a piece of the kimchijeon and eat it. It may be difficult because the pancake might slide around on the plate, and it should stay there so everyone else can eat some too! So one of your family members should grab the pancake with her or his chopsticks so you can tear off your piece more easily. Helping each other is very important when you eat kimchijeon 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


Kimchi, onion, kosher salt, sugar, flour, vegetable oil.


  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.
    mixing kimchi pancake
  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 to 1½ minutes until the bottom gets golden brown and crispy.
  5. Turn it over with a spatula or flip it.
    frying 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.

kimchijeon kimchi pancake

Grandma’s kimchijeon made with whole kimchi leaves

Yield: 2 servings


Kimchi, ground pork, tofu, onion chives (or green onions), onion, kosher salt, black ground pepper, toasted sesame oil, egg, flour, grape seed oil.


Prepare kimchi

  1. Prepare 6 or 7 kimchi leaves (6 to 7 inches long, or 16 cm) and ½ cup flour in a plate.
  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 toasted sesame oil, and mix the mixture well with a spoon.
  2. Set aside.

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
  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



Rate this recipe:

So far this recipe is rated 5/5 from 18725 votes

Be the first to rate this recipe.


  1. VeganLegation Europe joined 6/17 & has 17 comments

    So easy and so delicious – we love Kimchi pancakes!

    See full size image

  2. KaggyKat Oceanside, CA joined 5/17 & has 1 comment

    I’ve made this recipe 3 times already. It’s delicious, but I think I’m doing something wrong because the outside starts to burn before the inside gets cooked. I think maybe medium-high heat on my stove is too hot?

  3. mrsjennie Koreatown, Los Angeles, CA joined 2/17 & has 1 comment

    Can the all purpose flour be substituted with whole wheat flour, or will that affect the consistency of the 전?

    (Sorry if this is a stupid question, I’m new to cooking)

  4. Kim Tan Norway joined 10/16 & has 2 comments

    I Just made this and it tasted so good!

  5. Sparkles2015 South San Francisco, ca joined 9/16 & has 1 comment

    Com sumida Maangchi! Thank you so much for creating this site! And Sharing all of your wonderful recipes. I am not Korean but Asian and my husband is Korean. I have learned some dishes From my in laws and yours really is so helpful! My Omani does not measure so I have learned and changed some of her recipes. I have sent your site to so many of my friends and family that loves Korean food, and has been so successful at making it! I just wanted to add that when making the pancake any variation. I have found that using Pelligrino Ice Cold (like tempura) makes an even crispier pancake. I was watching a iron chef show and they used ice cold vodka for a frying dish and I had a lot of pelligrino at home so decided to try! Much crispier maybe due to the bubbles? I also treated my pancake much like an American pancake. When I let the pancake fry for a while one one side before turning. I did press down after turning and left fry more. I seem to make a crispier pancake that also stayed crispier longer. It works well with savory fried dishes because of the salt in the minerals. You are the best! Thank you for sharing the love of Korean cooking!

  6. Inches Chicago joined 6/16 & has 63 comments

    I made your kimchi Friday and the kimchijeon this morning! I’m so glad you have exposed me to Korean cooking with your fun videos!

    I forgot the water, but it still turned out great! I wanted the pork, but not the hassle of breading leaves like fish, so I just stirred in ground pork to the first recipe. Yum!

    At Korean restaurants there is always a dark dipping sauce with green onions and other things inside that they serve with the seafood pancakes. Do you have recipe for that? Does it taste good with kimchijeon?

    Thanks again! You are my missing Korean mom ^_^

    See full size image

  7. Raluca Romania joined 5/16 & has 2 comments

    Dear Maangchi,

    Made this for brunch today and it was easy and delicious! I even managed to get it crispy all over on the first attempt, based on my experience of perfecting the zucchini pancake. I always make a huge batch of kimchi that I keep in the fridge for months, so I’m working my way through the different kimchi recipes for variety.

    You’ve been my Korean food guru for years now, so I just wanted to thank you!

  8. Kalia_AliceXiong Milwaukee, Wisconsin joined 5/16 & has 1 comment

    Next time I go grocery shopping I will buy the ingredients to make this!!!

  9. adlez27 Singapore joined 5/16 & has 2 comments

    I’m a young and new fan, and today my parents and I finally tried this recipe. We got a bag of kimchi from a really nearby korean store, and made kimchi jeon to go with our bulgogi~

  10. katyajini new york city joined 4/16 & has 5 comments

    Dear Maanchi, God knows how many times I have made this since I found this last year. Actually my children found you and ask me to make your recipes. It is utterly delicious and easy. I would like to use Korean Pancake Mix that I bought on a whim from H mart. For this and other Korean pancakes on your site. It already has salt in it but how does it affect taste and texture of pancakes? Could I just use it in place of some the flour? Thank you!

  11. Lynnjamin New York joined 11/14 & has 31 comments

    Where have you been all my life, Kimchijeon?? While I was growing up, If my mom had known such a thing existed, she never would have had to wonder what to make for dinner. We would have said every time “Make the Kimchi Pancake, Please!!!” Such a simple preparation, but WOW what indescribably delicious flavors. The sizzling oil brings out a caramel sweetness in the onions and cabbage. I cannot believe how satisfying this dish is. THANK YOU Maangchi!!!

    • Maangchi New York City joined 8/08 & has 12,049 comments

      Haha, you are right. From now on, you will keep making kimchi so that you can make kimchijeon and other recipes that call for kimchi. You understand why kimchi is such a big deal in Korean cuisine. : )

  12. bunraf joined 6/15 & has 7 comments

    I made my kimchi 2 days ago and now it’s saved in my refrigerator. It tasted amazing.. it was my second time making kimchi.. I use my local pepper powder, cuz it’s a little hard to found korean pepper powder in my local market. Just can’t wait to try this kimchi pancake recipe, it looks yuuummmm…

    See full size image

  13. Siv joined 6/15 & has 1 comment

    I love korean food, especially kimchi pancake. I made this today and it was amazing. Thank you for the recipe! I’m going to be making some more tomorrow.

  14. sopisacat Virginia joined 3/15 & has 5 comments

    My family fell in love with kim chi pancakes after having it in a restaurant a few years ago. After watching your video, I was able to make kim chi pancakes at home with some chopped kim chi from my local Asian market. My daughters loved it!

  15. Justin Pennsylvania, USA joined 9/14 & has 7 comments

    I made this for my Korean friend. I used my own kimchi make with your makkimchi recipe. She loved it and wondered how I could make such a thing. She was happy to have some home-made Korean food while she was far away from home. Thanks Maangchi!

More comments to read! Jump to page: 13456

Leave a Reply

You must create a profile and be logged in to post a comment.