Kimchi Jun (Kimchi Pancake) and Dipping Sauce Recipe -
Kimchi Jun (Kimchi Pancake) and Dipping Sauce Recipe
  • READY IN 30 mins

Kimchi Jun (Kimchi Pancake) and Dipping Sauce

Recipe by  

"These Korean-style pancakes are served spicy, not sweet. They're great for getting rid of overly-fermented kimchi!"

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Ingredients Edit and Save

Original recipe makes 8 pancakes Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. Stir together the kimchi, kimchi juice, flour, eggs, and green onion in a bowl.
  2. Heat vegetable oil over medium heat in a large skillet. Using about 1/4 cup of batter for each pancake, pour into skillet, spreading as thin as possible. Cook pancakes until set and lightly browned, turning once, 3 to 5 minutes per side. Season to taste with salt.
  3. Whisk together the rice vinegar, soy sauce, sesame oil, chili pepper flakes, and toasted sesame seeds. Serve with the pancakes.
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Reviews More Reviews

Most Helpful Positive Review
Feb 08, 2010

Excellent recipe! Some tips to make it better: Do not incorporate the egg into the batter. Instead, crack and beat an egg all at once. Once you have the pancake spread out in the oil, gently pour the egg on top. Also, two teaspoons of cornstarch really crispens up the pancake. Be sure not to lay on the batter too thick -- make it super thin to start with, as it will puff up a bit, even without the addition of baking powder. DELICIOUS!

Most Helpful Critical Review
Jun 26, 2011

This was okay. Missing pork flavor though. Next time I think I'm going to add thinly sliced strips of pork or ground pork to add that flavor.


28 Ratings

Oct 25, 2011

Easiest Korean dish to make! I love all Korean jeon(pancakes)and I often make this with the easiest recipe I am so used to: flour mix with chopped kimchi, more fermented the better, add water to make the mixture gooey and just pour it in sizzling oil. When it is fried crispy enough turn it over to the other side. I suggest no eggs to make the kimchi jeon more crispy and savory, eggs make it just too soft and moist. With this recipe kimchi cannot go wrong!:)

Dec 10, 2011

Lol Kimchi Pancakes are one of the reasons I married my husband (he's Korean)! Haven't tried it this way.. We usually just get mix at the asian store.. Will have to try it this way next time I make Kimchi!

Oct 06, 2010

LOVE THIS! Very simple and delicious. I used some overly fermented kimchi that I couldn't bear to toss and since there wasn't much juice I added water instead. I used whole wheat flour and added 2 tsp cornstarch like another reviewer recommended. Cooked them on my nonstick griddle without the oil at somewhere between 350F and 375F. Served with sides of miso soup and steamed kale. This is definitely replacing my old bland scallion pancake recipe.

Apr 13, 2009

These are a great way to enjoy Kimchi for all of us Kimchi lovers out there. The second time I made it I used whole wheat flour and added the salt into the batter, as well as some baking powder to make them rise a little bit like regular pancakes. Great along side stir fry.

Jul 29, 2011

DELISH! Good for when you're not full yet but you're not that hungry. I added some milk and water to the batter because it seemed dry. I also sprinkled in some salt and sugar.

Sep 01, 2009

It was alright. Nowhere near as good as the authentic kimchi pancakes my mom makes but got rid of all my overly-fermented kimchi. It's a decent recipe.


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  • Calories
  • 199 kcal
  • 10%
  • Carbohydrates
  • 26.5 g
  • 9%
  • Cholesterol
  • 93 mg
  • 31%
  • Fat
  • 7.1 g
  • 11%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 7.4 g
  • 15%
  • Sodium
  • 513 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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