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!
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:
- 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.
Fry the pancake for about 3-5 minutes or until it can be easily moved around in the pan (cover the pan if necessary so that the dough will cook through faster). Then flip it carefully and fry the other side for another 3 minutes until it is nicely browned and crispy.
Tip: The easiest way to flip a big pancake is by covering the pan with a flat lid or plate. Then carefully turn the whole pan, holding on to the lid/plate, so that the pancake will turn onto the lid/plate. (Please be careful not to burn yourself as the pan is hot!). Then carefully slide the flipped pancake back into the pan.
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)
- Quick and easy
- Crispy on the outside
- Soft and juicy on the inside
- Loaded with vegetables
- Full of vitamins
- So delicious!
- 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:
- 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
- 1 recipe dipping sauce
- 1 tbsp toasted sesame seeds
- spring onions sliced
- *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!
- 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!
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 my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe. More info here. Thank you for supporting biancazapatka.com!
Disclosure for affiliate links with asterisk (*):
This page may contain affiliate links that earn me a small commission, at no additional cost to you. You can find more information here.
Leave a Reply