Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
Place skillet on gas stove over medium heat to preheat. Pour 120ml kimchi juice into mixing bowl.
local_fire_departmentMedium heatWatch out
Preheat pan over steady medium heat so oil heats evenly without smoking later.
Keep fingers curled under like a claw while chopping kimchi and onions to avoid cut injuries.
Finely chop 150g kimchi and thinly slice 50g onion on cutting board. Transfer chopped kimchi and onion into mixing bowl with kimchi juice.
Watch out
Chop kimchi into bite-sized pieces so the pancake holds together without breaking.
Add 40g all-purpose flour, 15g cornstarch, 1 tsp black pepper, and 50ml cold water to mixing bowl. Mix thoroughly until a smooth thick batter forms with no dry flour remaining.
Watch out
Use ice cold water to keep the batter cold so the pancake becomes extra crispy when fried.
Stand back slightly when pouring batter into hot oil to avoid hot oil splatters.
Pour 30ml vegetable oil and 5ml sesame oil into preheated skillet over medium heat. Pour pancake batter into skillet and immediately spread with spoon into an even circular disc. Fry for 3 to 4 minutes until bottom turns golden brown and edges sizzle and set.
local_fire_departmentMedium heat for 3 to 4 minutesWatch out
Oil must be shimmering hot before adding batter
if oil is too cold, the pancake will absorb oil and become soggy
While pancake cooks, combine 15ml soy sauce, 15ml rice vinegar, 5ml honey, and 3g toasted sesame seeds in a small glass jar. Stir well with chopsticks until honey is fully dissolved.
Watch out
Stir honey thoroughly so sauce achieves a balanced tangy sweet flavor without settling at the bottom.
Carefully flip pancake over in skillet. Press down gently with spatula so second side contacts pan evenly. Fry over medium heat for 3 to 4 minutes until both sides are golden brown, crispy, and cooked through.
local_fire_departmentMedium heat for 3 to 4 minutesWatch out
Flip with confidence using a toss or spatula
flipping too slowly might tear the pancake or splash oil
Handle hot skillet by handle only; handle may be hot if close to heat flame.
Slide pancake out of skillet onto cutting board and turn off gas burner completely.
Watch out
Make sure burner knob is completely turned off after removing pan to avoid gas leaks.
Slice crispy Kimchijeon pancake into 8 triangular wedges like a pizza. Serve immediately while hot alongside prepared dipping sauce.
Watch out
Slice cleanly in single smooth strokes so the crispy pancake crust stays intact.
Easy Korean Kimchi Fried Rice
Korean Kimchi Fried Rice with Crispy Fried Egg
Authentic Korean Kimchi Stew (Kimchi Jjigae)
Authentic Yanbian Korean Cold Noodles (Mul-Naengmyeon)
Korean Spicy Rice Cake (Tteokbokki)
Spicy Korean Stir-Fried Squid (Ojingeo-Bokkeum)