Recipe: Kimchijeon 김 치 전

By Christy Amular - September 12, 2011

Add a bit of spice to your otherwise sweet life with  Kimchijeon 김 치 전 or Korean style kimchi pancake. It's a great way to snuck some probiotic rich kimchi into your diet. If you prefer a less spicy pancake you can omit the kimchi altogether and add scallions or green onions to make a pajeon 파 전.

If you're celebrating the Harvest Moon Korean festival, Happy Chuseok to you!

Kimchijeon  김 치 전 Recipe


  • 2 cups flour
  • 1 cups water
  • 2 eggs
  • Salt and pepper (to taste)
  • 1 stalk scallions
  • 1 cup sliced kimchi (include the brine for a deep red colored pancake)
  • Vegetable oil

1. Mix flour, water, and egg. Add scallions and sliced kimchi with brine.  Season with salt and pepper.

2. Heat oil in non-stick skillet. Use a laddle to pour kimchijoen batter to the skillet. Flattern portion and cook until edges are crisp.

3. Bon appetit!  맛있게 드세요!

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  1. I'm so excited about this recipe you posted! This is one of my husbands favorite dishes to order when we go out for Korean food. Can't wait to try it.

  2. I love kimchi, if I see it, I need it. ha ha Looks very yummy.

  3. yum! sounds good for lunch...i'm starving!


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