My Reviews (24)

Kimchi Pancake

These Korean-style pancakes are served spicy, not sweet. They're great for getting rid of overly-fermented kimchi!
Reviews (24)

07 Feb 2010
Reviewed by: Julia
Excellent recipe! Some tips to make it better: Do not incorporate the egg into the batter. Instead, crack and beat an egg all at once. Once you have the pancake spread out in the oil, gently pour the egg on top. Also, two teaspoons of cornstarch really crispens up the pancake. Be sure not to lay on the batter too thick -- make it super thin to start with, as it will puff up a bit, even without the addition of baking powder. DELICIOUS!
(Review from Allrecipes USA and Canada)
25 Oct 2011
Reviewed by: ladeajlee21
Easiest Korean dish to make! I love all Korean jeon(pancakes)and I often make this with the easiest recipe I am so used to: flour mix with chopped kimchi, more fermented the better, add water to make the mixture gooey and just pour it in sizzling oil. When it is fried crispy enough turn it over to the other side. I suggest no eggs to make the kimchi jeon more crispy and savory, eggs make it just too soft and moist. With this recipe kimchi cannot go wrong!
(Review from Allrecipes USA and Canada)
26 Jun 2011
Reviewed by: Gmhoppa
This was okay. Missing pork flavor though. Next time I think I'm going to add thinly sliced strips of pork or ground pork to add that flavor.
(Review from Allrecipes USA and Canada)
10 Dec 2011
Reviewed by: kbdahill
Lol Kimchi Pancakes are one of the reasons I married my husband (he's Korean)! Haven't tried it this way.. We usually just get mix at the asian store.. Will have to try it this way next time I make Kimchi!
(Review from Allrecipes USA and Canada)
05 Oct 2010
Reviewed by: Takla S.
LOVE THIS! Very simple and delicious. I used some overly fermented kimchi that I couldn't bear to toss and since there wasn't much juice I added water instead. I used whole wheat flour and added 2 tsp cornstarch like another reviewer recommended. Cooked them on my nonstick griddle without the oil at somewhere between 350F and 375F. Served with sides of miso soup and steamed kale. This is definitely replacing my old bland scallion pancake recipe.
(Review from Allrecipes USA and Canada)
10 Apr 2009
Reviewed by: bullcitybob
These are a great way to enjoy Kimchi for all of us Kimchi lovers out there. The second time I made it I used whole wheat flour and added the salt into the batter, as well as some baking powder to make them rise a little bit like regular pancakes. Great along side stir fry.
(Review from Allrecipes USA and Canada)
29 Jul 2011
Reviewed by: phoeberry
DELISH! Good for when you're not full yet but you're not that hungry. I added some milk and water to the batter because it seemed dry. I also sprinkled in some salt and sugar.
(Review from Allrecipes USA and Canada)
31 Aug 2009
Reviewed by: limeun
It was alright. Nowhere near as good as the authentic kimchi pancakes my mom makes but got rid of all my overly-fermented kimchi. It's a decent recipe.
(Review from Allrecipes USA and Canada)
19 Mar 2009
Reviewed by: daliboysmum
Yum, yum, yum!
(Review from Allrecipes USA and Canada)
19 Mar 2009
Reviewed by: knitfabric
I loved it very much! It was millions times better than American breakfast pancake. Will make again.
(Review from Allrecipes USA and Canada)


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