Kimchi Jeon Recipe

Prepare kimchi

Chop the well-fermented napa cabbage kimchi into bite-size pieces (about 1/2–1 inch). Measure 2 cups chopped kimchi and reserve about 3 tablespoons of the kimchi juice — this will add tang and color to the batter.

Mix dry ingredients

In a medium bowl, whisk together 1 cup all-purpose flour, 1 tablespoon rice flour (or cornstarch), 1 teaspoon kosher salt, and 1/4 teaspoon ground black pepper to evenly distribute the dry ingredients.

Combine batter

Add the chopped kimchi and 3 tablespoons kimchi juice to the dry mix. Crack in 1 egg and pour 3 tablespoons cold water. Stir gently until just combined — the batter should be somewhat loose but able to coat the kimchi. Do not overmix; a few small lumps are fine. If using optional veggies (1/2 cup onion or carrot), fold them in now.

Prepare scallions

Trim and cut 3 scallions into 1–2 inch lengths. Fold the scallions into the batter so they are distributed throughout. This gives color, texture, and freshness to the jeon.

Heat pan and oil

Place a large nonstick or well-seasoned cast-iron skillet over medium-high heat and add 1 to 1 1/2 tablespoons of neutral oil. Tilt the pan so the oil coats the surface. The pan is ready when a small drop of batter sizzles on contact.

Cook first side

Spoon about 1/3 to 1/2 cup batter into the pan and spread into a thin round about 5–6 inches across. For a larger pancake, use more batter. Cook undisturbed for 3–4 minutes until the underside is golden brown and crispy at the edges. Reduce heat to medium if the pancake browns too quickly.

Flip and finish

Add another 1/2 to 1 tablespoon oil around the edge, then carefully flip the pancake using a spatula (or two) and cook on the second side 2–3 minutes until golden and cooked through. Press gently with the spatula to ensure even contact and crispness. Transfer to a plate lined with paper towels and keep warm in a low oven while you cook remaining pancakes. Repeat, adding oil as needed.

Optional double-fry for extra crispness

For extra-crispy jeon, after the pancakes are cooked, heat a bit more oil in the pan and briefly pan-fry each pancake another 30–45 seconds per side until very crisp and deeply golden.

Whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1/2 teaspoon sesame oil, 1/2 teaspoon sugar or honey, 1/2 teaspoon gochugaru, 1/2 teaspoon toasted sesame seeds (optional), and 1 teaspoon thinly sliced scallion. Taste and adjust: add more vinegar for tang, more sugar for sweetness, or a splash of water if too salty. Serve in a small bowl alongside the hot jeon.

Cut or tear the kimchi jeon into wedges or bite-size pieces. Serve hot with the dipping sauce. Leftovers can be reheated in a skillet over medium heat to restore crispness.