Korean Kimchi Pancake (Kimchijeon)

It's Pancake Day on Tuesday! Will you be making an overflowing amount of pancakes? Well, I think I might, and most likely it will be my favourite fluffy American pancake flooded with maple syrup and a crispy strip of bacon on top. Just the sound of it makes me salivate. 

But instead of sharing a recipe of the very much loved classic pancake, I thought it will be nice to make some savoury pancake for a change. So I have chosen Korean Kimchi Pancake with an addition of bacon. It is just as easy to make as normal pancakes. Here's how:

Korean Kimchi Pancake (Kimchijeon)

adapted from Maangchi
serves 2-4


  • 200g chopped kimchi
  • 100g bacon medallion (cut into small pieces) *optional
  • 1/2 onion (chopped)
  • 65g plain flour (about 1/2 cup)
  • 125ml water
  • 1 egg
  • salt and sugar to taste
  • vegetable oil


1.  Put the flour, water and egg into a bowl and mix well.
2.  Then add in kimchi, chopped bacon and onions into the flour mixture.
3.  Stir until well combined.
4.  Heat a pan with 2 tbs of vegetable oil until hot.
5.  Pour mixture into pan and press the mixture flat onto the pan with the back of a spoon.
6.  Let it cook for about 1-2 minutes, flip and let cook until done.
7.  Remove from pan on to the chopping board and cut into bite size pieces.
8.  Serve with some chopped spring onions as garnish.


  • To make a vegetarian version, just omit the bacon.


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