Spicy kimchi pancake (kimchi jeon)

Make these Korean-style spicy pancakes made with gut-friendly kimchi (sour cabbage) and gochujang (Korean red pepper paste). They’re packed with flavour

  • Prep:10 mins
    Cook:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 692
  • fat 35g
  • saturates 3g
  • carbs 82g
  • sugars 0g
  • fibre 6g
  • protein 10g
  • salt 3.42g


  • 175g self-raising flour
  • 1 tbsp cornflour
  • 200g vegan fermented (sour) kimchi, drained and finely chopped, and 2 tbsp liquid reserved
  • 2 tsp gochujang (Korean red pepper paste), or use half sriracha, half miso paste
  • 2 spring onions, finely sliced
  • 6 tbsp vegetable oil


  1. Put the flours in a bowl and pour in 200ml ice-cold water and the reserved kimchi liquid. Whisk until a smooth batter is formed.

  2. Mix in the kimchi, gochujang and spring onions – the batter should be a slightly thick pancake batter, similar to a drop scone consistency. You can add a tablespoon of flour if you need to thicken it a little.

  3. Place a large, non-stick pan over a high heat with 2 tbsp vegetable oil. Ladle the pancake mix into the pan. Use the back of the ladle to smooth the mixture out to create a thin, even layer. Reduce the heat to medium high. Fry for 2-3 mins, until air bubbles start to pop on the surface and the sides start to crisp.

  4. Flip the pancake then slightly lift the side of the pancake with a spatula and add another tablespoon of oil underneath – shake the pan a little to make sure the oil coats the bottom of the pancake.

  5. Use a spatula to press on top of the pancake to ensure the pancake is crispy. Fry for a further 2 mins.

  6. Flip one last time, pressing down on the pancake again and fry for 30 seconds. Drain on kitchen paper and keep warm in a low oven while you cook the second pancake using the same method. Serve (optionally cut into bite-sized pieces).

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