Vegan Kimchi Pancakes (Korean Kimchijeon Recipe) (2024)

Jump to Recipe Print Recipe

Diesen Beitrag gibt es auch auf:

Deutsch

This quick and easy recipe for crispy vegan Kimchi Pancakes (Kimchijeon) makes a tasty breakfast, snack, appetizer or main course – Serve your hearty pancake with a flavorful dipping sauce and you can enjoy this popularKorean dish in just a few minutes!

Hearty pancakes with Kimchi

Every time when I prepare a new batch of homemade vegan kimchi, I have to make a big kimchi pancake immediately because I love this recipe so much! The exotic flavor of the spicy pickled napa cabbage makes this hearty pancakes especially tasty and absolutely unique!

These Korean pancakes are crispy on the outside, soft on the inside with delicious kimchi and crunchy vegetables – I guarantee that your pancakes will be gone in no time!

So if you’re looking for a way to use up leftover kimchi, or an inspiration to try homemade kimchi at all, now’s the time!

What are kimchi pancakes “Kimchijeon”?

Hearty kimchi pancakes “Kimchijeon”, also known as kimchi-buchimgae, are a popular Korean dish. The pancake batter is traditionally made of flour, eggs, water, kimchi, various vegetables, and often also contains meat or shrimp. However, my kimchi pancake recipe is vegan, meaning without eggs, meat, and fish, but tastes incredibly delicious!

Use any vegetables you like!

Kimchi pancakes are super quick and easy to prepare and are so versatile. The only thing that takes some time is chopping the vegetables. However, you can use any fresh vegetables you have on hand, chop them in your desired way or even leave them out completely – that’s up to you!

Besides homemade kimchi, I also added spring onions, red peppers, carrots, and corn. Here are some other suggestions of vegetables that are also very tasty in these veggie pancakes. Just be sure to chop them finely:

Broccoli
Courgette
Mushrooms
Cauliflower
Spinach
Peas
Potatoes
Kale or other cabbages

How to make Vegan kimchi pancakes

First, check out this step-by-step guide. The full recipe with exact measurements can as always be found in the recipe box below!

Step 1: Making the pancake batter

Start by whisking together the flour, cornstarch, and a pinch of salt (optional, because the dip is very salty) in a large bowl. Next, pour in the water and stir briefly. Then add the kimchi and kimchi juice and continue stirring until the ingredients are incorporated and a relatively thick batter forms.

Step 2: Cooking the pancake

Now you can heat either a large non-stick pan or a smaller pan to make 2 pancakes from this recipe. Then cover the bottom of your pan with some oil, but be sure to use enough or the kimchi pancakes won’t get crispy. Once the pan is hot, pour around ¾ of the batter into the pan and spread it out evenly with a spoon. Then spread the vegetables on top and press them into the dough with a spatula. Finally, top evenly with the remaining batter.

Step 3: Slice and enjoy!

Finally, place the cooked pancake on a plate and slice it like a pizza. Serve immediately with the dumpling dipping sauce or other Asian sauce you like and make sure to enjoy the kimchi pancake while it is still hot and crispy!

Make ahead and storing tips

When the Kimchijeon cools, it loses its crunchiness. But you can easily reheat leftover pancakes in a pan on the stove, in the oven or on the grill until they are crispy again!

You could also prepare a big batch of batter and then store it covered for up to 2-3 days in the refrigerator. Before using, simply stir through the batter briefly – then you can cook fresh crispy Kimchi pancakes within minutes at any time!

This recipe for Korean kimchi pancakes is:

Vegan (egg-free, dairy-free)
Plant-based
Healthy
Quick and easy
Crispy on the outside
Soft and juicy on the inside
Loaded with vegetables
Full of vitamins
So delicious!
Spicy
Fresh and crunchy
Perfect as a starter, appetizer, side dish, snack, or main course for lunch or dinner!

More vegan Asian, Chinese, Japanese, or Thai inspired recipes to try:

Scallion Pancakes (Chinese flatbread)
Yaki Onigiri (Crispy Japanese Rice Balls)
Vegetable Dumplings (Vegan Gyoza)
Vegan Summer Rolls with Peanut Sauce
General Tso’s Tofu with Sweet-Sour Sauce
Asian Chili Garlic Noodles
Crispy Sesame Tofu with Tahini Peanut Sauce
Vegan Sushi (Easy Recipe)
Korean Bibimbap with crispy Tofu
Vegan Pad Thai with Veggie Noodles and Tofu
Chinese Eggplant with Chili Garlic Sauce
Asian Peanut Noodles with Crispy Tofu

If you try this vegan recipe for savory vegetable pancakes with kimchi, please leave a comment and a rating on how you liked it! And if you take a picture of your Korean pancakes and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka, because I love to see your remakes! Enjoy!

Korean Kimchi Pancakes (Kimchijeon)

Author: Bianca Zapatka

This quick and easy recipe for crispy vegan Kimchi Pancakes (Kimchijeon) makes a tasty breakfast, snack, appetizer or main course - Serve your hearty pancake with a flavorful dipping sauce and you can enjoy this popular Korean dish in just a few minutes!

5 von 4 Bewertungen

Print Pin Review

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Appetizer, Lunch & Dinner, Main Course, Side Dish, Snack

Servings 2 Servings

Calories 306 kcal

Ingredients

Kimchi pancakes

1 cup (120 g) all-purpose flour
1 tbsp cornstarch
pinch of salt optional to taste
1 cup (150 g) kimchi chopped + 3 tbsp kimchi juice (marinade)
⅔ cup (160 ml) water

Vegetables (can be varied)

2 sticks (40 g) spring onions cut into thin sticks (40g)
½ (80 g) red bell pepper thinly sliced (80g)
1 (60 g) small carrot cut into thin sticks (60g)
3 tbsp corn drained

To serve

1 recipe dipping sauce
1 tbsp toasted sesame seeds
spring onions sliced

Instructions

*Note: See step-by-step photos in the blog post above!
Whisk together the flour, cornstarch, and a pinch of salt (optional, because the dip is very salty) in a large bowl.
Pour in the water and stir briefly. Then add kimchi + kimchi juice and continue stirring briefly until the ingredients are incorporated.
Heat a large non-stick pan over medium-high heat and cover the bottom generously with 2-3 tablespoons of oil (*please read recipe notes below).
Once the pan is hot, pour approx. ¾ of the batter into the pan and spread it out evenly with a spoon. Then spread the vegetables on top and press them into the dough with a spatula. Finally, top evenly with the remaining batter. Fry the pancake for about 3-5 minutes or until it can be easily moved around in the pan (cover thicker pancakes as needed so that the dough will cook through faster). Then flip it carefully and fry uncovered for a further 3 minutes until the other side is nicely browned and crispy (*see tip for easy flipping in the blog post above).
Meanwhile, whisk together all the ingredients for the dipping sauce as instructed in my dumplings (gyoza) recipe.
Remove the pancake onto a plate and slice it like a pizza. Serve immediately with the dipping sauce while it’s still hot and crispy!
Enjoy!

Notes

I used a large 10-inch (24/26cm) non-stick pan to make a big pancake. But you can also use a smaller pan to make 2 pancakes from this recipe. If you like your pancakes crispier, I recommend making them thinner. The thicker the pancakes, the more of the soft inside you get.
The vegetables can be varied or even omitted as you like (suggestions can be found in the blog post above).
When the pancakes cool, they lose their crunchiness. However, you can easily reheat leftovers in the pan, in the oven or on the grill until they are crispy again!
More tips and helpful information can be found in the blog post above!

Nutritions

Nutrition is calculated automatically and should be used as estimate.

Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!

IF YOU HAVE PINTEREST, YOU CAN FIND ME HERE AND PIN THE FOLLOWING PICTURE, IF YOU LIKE! 🙂

©Bianca Zapatka | All images & content are copyright protected. Please do not use myimages without prior permission. If you want to republish this recipe, please link back to this post for the recipe. More info here. Thank youfor supporting biancazapatka.com!

Disclosure for affiliate links with asterisk(*):
Thispage may contain affiliate links that earn me a small commission, at no additional cost to you. You can find more information here.

Vegan Kimchi Pancakes (Korean Kimchijeon Recipe) (2024)

FAQs

What is in a Korean kimchi pancake? ›

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.

Get More Info Here ›

Why is my kimchi pancake not crispy? ›

The two key points to make crispy kimchi pancakes are to have a loose, not over-mixed batter and to use generous amount of oil when pan frying. What do I do if my kimchi is not fermented (sour) enough?

Know More ›

What is Korean pancake mix made of? ›

Commercially available pancake mix (buchim garu, 부침가루) is a pantry staple in Korean homes. The mix is seasoned and typically includes wheat flour and other ingredients such as corn starch, rice flour and sometimes baking powder. Koreans look for a slightly chewy and crispy texture in savory pancakes.

Learn More Now ›

Why is my Korean pancake chewy? ›

Cooking temperature: cooking the pancake over too low a heat can lead to a softer texture. Higher heat is essential to achieving crispiness. Pan type: using a non-stick pan is important as it prevents sticking and ensures even cooking.

Learn More Now ›

Is kimchi is Vegan? ›

A staple ingredient is shrimp paste and fish sauce which heightens the flavor and makes it extra tasteful. They also add more garlic to improve the taste of this Korean food. The two seafood ingredients are not part of the vegan diet, which makes Kimchi not vegan.

Keep Reading ›

What is a substitute for Korean pancake flour? ›

Flour Options

You'd think that Asian pancakes use rice flour but they don't. Like Chinese scallion pancakes (see below for recipes at VWK), Korean pajeon uses wheat flour. In test driving Kim's recipe, I used both regular all-purpose and a gluten-free flour blend that contains rice.

Find Out More ›

Why is my kimchi pancake chewy? ›

one of the most important factors is actually the temperature of the oil. so you want make sure you have it hot enough to get it crispy. i cooked it for about 2min on medium heat. also you want to make sure that you're making the pancakes on the smaller side.

See Details ›

Why is my kimchi not good? ›

Kimchi spoilage and over-fermentation

Kimchi should only be fermented for a few days at room temperature and then put into the refrigerator. It will continue to ferment at a cool temperature. If kimchi over-ferments, it will have a very vinegary odor and taste.

Learn More ›

What to eat with Korean kimchi pancake? ›

Kimchi Pancakes can be served in many ways! It can be an appetizer to your Korean BBQ, a side dish in your bento box, a snack on its own, or simply served with a bowl of freshly steamed rice. It can go with a soy-based dipping sauce or mayonnaise, or if seasoned well, it can be good on its own!

Discover More ›

What is the difference between Korean pancake and Japanese pancake? ›

First, a korean pancake is much thinner and therefore, when fried, it has a crispier texture. Second, the Korean version comes with its own dipping sauce unlike the okonomiyaki which is seasoned with brown sauce, mayo or ketchup.

What is a Korean pancake called? ›

Buchimgae (부침개), or Korean pancake, refers broadly to any type of pan-fried ingredients soaked in egg or a batter mixed with other ingredients. More specifically, it is a dish made by pan-frying a thick batter mixed with egg and other ingredients until a thin flat pancake-shaped fritter is formed.

Find Out More ›

Why are my vegan pancakes gummy? ›

With oat-based pancakes, overmixing oat flour batters can make them turn gummy, so mix just until moistened and blended. Let the batter rest. Make sure to let the pan heat up while the batter sits. Doing so will result in fluffy pancakes that are cooked through and not underdone or gummy in the middle.

Discover More Details ›

Why are my vegan pancakes gooey? ›

Overmixing the batter is probably the number one reason why your vegan pancakes are gummy. When it comes to pancakes, you want the batter to be slightly lumpy. If you mix the batter too much, you knock all of the air bubbles out and your pancakes won't rise very well, resulting in a gummy texture.

Explore More ›

Are Korean pancakes supposed to be doughy? ›

Korean Pancakes are crispy on the outside, soft and moist in the middle, and chock-full of fresh lightly-cooked vegetables. Now, I know we don't always think of vegetables as kid-friendly, but my two babies beg for Korean Pancakes: Pajun (Pajeon).

Find Out More ›

What is kimchi dumplings made of? ›

Typically, kimchi dumplings are filled with a mixture of kimchi, pork, tofu, bean sprouts, onions, and scallions. In this recipe, I also used dangmyeon (당면), sweet potato starch noodles, which is also common in mandu fillings.

Show Me More ›

What do you eat kimchi pancake with? ›

Find Out More ›

What is kimchi made of in South Korea? ›

Kimchi is a traditional Korean dish made with salted and fermented vegetables. Baechu kimchi is the most iconic and is made with napa cabbage, salt, garlic, ginger, scallions, fish sauce and gochugaru (Korean chili flake), which gives it its trademark spiciness and red color.

Tell Me More ›

What is the main ingredient in the Korean national dish kimchi? ›

In 2001, the Codex Alimentarius published a voluntary standard defining kimchi as “a fermented food that uses salted napa cabbage as its main ingredient mixed with seasonings, and goes through a lactic acid production process at a low temperature” [58].

View Details ›