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Korean kimchi pancake (Kimchijeon)

Name: Korean kimchi pancake (Kimchijeon)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 2
Cuisine: Korean recipes
Ingredients: 300g kimchi, finely chopped; 2 spring onions, finely chopped, plus extra to sprinkle; ½ tbsp caster sugar; ½ tbsp gochugaru; 80g pork belly slices, very finely sliced widthways; 120g plain flour; 70g glutinous rice flour; Vegetable oil to fry; For the sauce; 2 tbsp light soy sauce; 1 tbsp rice vinegar; ½ tbsp caster sugar; ½ tbsp gochugaru; ½ tbsp sesame seeds, crushed

By: Dana Choi

Published: 30 Dec 24
Updated: 15 Jan 25

Kimchijeon is a delicious Korean pancake. Chef Dana Choi shares her recipe for this much-loved dish, loaded with kimchi and thin strips of pork belly.

“Cooking the kimchi mellows it out, and the inclusion of thin bacon-like slices of pork belly makes the dish even more enticing,” says Dana.

Born in Gwangju, Dana studied Korean royal cuisine before she moved to London and worked at two-Michelin-starred restaurant The Square. She’s now the head chef at Jang in London, combining Korean and Japanese cuisine. Follow Dana on Instagram @chefchoidana

Why not have a go at making your own kimchi?

Easy
January 2025

Test kitchen approved

Serves 2
Prep time 10 min. Cook time 10 min

Kimchijeon is a delicious Korean pancake. Chef Dana Choi shares her recipe for this much-loved dish, loaded with kimchi and thin strips of pork belly.

“Cooking the kimchi mellows it out, and the inclusion of thin bacon-like slices of pork belly makes the dish even more enticing,” says Dana.

Why not have a go at making your own kimchi?

Dairy-free

Nutrition: per serving

Calories: 554kcals
Fat: 16g (3.8g saturated)
Protein: 18g
Carbohydrates: 80g (8.6g sugars)
Fibre: 5.8g
Salt: 4.5g

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Ingredients

300g kimchi, finely chopped
2 spring onions, finely chopped, plus extra to sprinkle
½ tbsp caster sugar
½ tbsp gochugaru
80g pork belly slices, very finely sliced widthways
120g plain flour
70g glutinous rice flour
Vegetable oil to fry

For the sauce

2 tbsp light soy sauce
1 tbsp rice vinegar
½ tbsp caster sugar
½ tbsp gochugaru
½ tbsp sesame seeds, crushed

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Method

Mix the kimchi, spring onions, sugar, gochugaru and pork belly together in a large bowl. Tip both flours into a separate bowl, add 250g water and mix until smooth, then add it to the kimchi mixture. Gently mix until combined – don’t overwork or it may turn chewy.
Combine the sauce ingredients with 1 tbsp water. Set aside.
Put a frying pan over a mediumheat. Drizzle in plenty of oil – enough to cover the base. Once shimmering hot, pour in the pancake batter and spread it flat so it fills the pan. If you’re using a 20cm pan, it’s best to do 2 pancakes; if your pan is larger, it can be cooked in one go.

Cook the pancake for 3-5 minutes until the edges turn crisp. In a smooth motion, flip it and continue to cook for another 3-5 minutes. Transfer to a plate or board, slice into pieces, top with extra spring onions and serve with the dipping sauce.