I’m going to share a little story with you that made me feel quite sad. I moved to the UK five years ago with dreams of cooking like my halmoni (grandma), but let’s be real… I mostly eat toast and I do have a few complaints about Tesco’s kimchi section, but that’s okay!
But on rainy days (aka every day), something in me stirs – I feel a craving, a calling… as if a whisper is coming from my Korean ancestors: “Why not try making some kimchi pancakes, my friend?”
So here we are. This recipe is not your grandma’s recipe—unless she also used UK supermarket ingredients and measured everything with her vibes.
Now, let’s make the crispiest, most comforting Kimchijeon without getting too technical. Hey, if you’ve got the skills to use scissors and stir things in a bowl, you’re more than just qualified!
What You’ll Need (a.k.a. The Cast of Crispy Characters):
- A handful of kimchi (the older, the funkier, the better)
- 1 egg
- ½ onion, sliced like you’re in a cooking montage
- ½ cup of Korean pancake mix (or plain flour + a spoon of cornstarch if you’re a rebel)
- Cold water (enough to make the batter flow but not swim)
- Oil. Like, a lot. We’re shallow frying, baby.
Step 1: ✂️ Chop Kimchi Like You Mean It
Now, you can put that fancy chef’s knife away. This is a scissor job. Grab your trusty kitchen scissors and snip that kimchi straight into a bowl.
Picture the warm, vibrant colours of a chunky salsa. Don’t worry if your fingers go red – that just means the food tastes even better! (Although this might not be an exact science, of course.)
💡TIP. I absolutely love adding some spiciness to my kimchi pancakes – it’s my favourite! All I do is a little red pepper powder and pepper in the batter, it’s so good!
Step 2: 🥚Mix the Squad
Go ahead and mix in the pancake mix, the sliced onions, and one egg. Hey, let me help you get that perfect chef’s kiss crunch! Then, add a teaspoon of potato starch.
Trust me, I know what I’m talking about. Go ahead, get creative and have some fun while you stir it all up – you’re a culinary master like the ones on MasterChef!
💡TIP. You can make these delicious kimchi pancakes even better by just using the right amount of water to make the batter slightly runny.
Step 3: 🍳 Fry Time
Gently warm your pan with a little oil – just enough to make your heart flutter. Now, pop them in a medium-high heat and let them do their thing.
Go ahead and pour the batter in, and then gently spread it out as though you’re paying it back. Go ahead and cook them until they’re nicely golden, then give them a little flip. More golden? You’re doing so well!
💡TIP: When the edges start to look a bit opaque, gently shake the frying pan. When the pancake feels ready, it’s time to flip it.
Step 4: 🥢 Plate It (or Don’t)
Actually, the first kimchijeon has already been torn apart! I just ate it in the sink and, guess what? All the evidence disappeared!
I really hope you guys manage to make those kimchi pancakes on your first try – I’m so excited for you!
💡TIP. I don’t like kimchi pancakes that are too oily. I always put a paper towel on them to remove some of the oil before eating. This makes them crispier.
Serve It With:
The classic combination is soy sauce + a little sesame oil + vinegar + red pepper powder, but soy sauce alone is fine. I actually like to top it with mayonnaise, or just stand in your kitchen and eat it over the sink like I do. You know, it’s so nice to be able to say “zero judgement”.
Why Kimchijeon Hits Different on Rainy Days🌧️
Here’s a weirdly poetic Korean thing – when it rains, we crave kimchi pancakes! No, really! There’s even a lovely old saying: “Rainy days = pancake days” (pronounced “비오는 날엔 pancake days”).
Why? Science might have something to say about the frequency of sound and ASMR, but for me, it just feels right.
The sizzle of the batter in hot oil is just like the sound of rain hitting a tin roof, isn’t it? It’s all about feeling cosy and relaxed. When it’s raining outside, and you’ve got some lovely kimchi smoke inside, and you’ve got a warm plate in your lap, it’s just about the best thing in the world! I totally get it, it’s just cheaper.
I totally get it, when the weather’s grey and you just can’t be bothered to cook something fancy, kimchijeon is the culinary equivalent of a cosy blanket and a passive-aggressive text to your boss saying you’re “working from home”.
🍶Why It’s Always Kimchijeon + Makgeolli
Let’s talk about this amazing pair: kimchi pancake and makgeolli, a milky Korean rice wine that tastes like tangy soda and will warm your cheeks after just 2.5 sips.
In Korea, this pairing is like fish and chips, or Netflix and “Are you still watching?” You can’t really have one without the other, can you?
So, here’s what I think: The delicious, crunchy kimchi jeon is just begging for something fizzy and slightly sweet to balance out its richness – and makgeolli is the perfect choice! And the best part is, they’re both budget-friendly, super easy to share, and they’ve got this amazing strength you might not even notice at first. It’s a bit of a risky combination, isn’t it?
One evening when it was raining, I made kimchijeon, popped open a bottle of makgeolli, and had a lovely chat with my mum on FaceTime. We all had a good laugh, but then we had a little disagreement about whether my pancake was a bit on the thin side. It was absolutely perfect, as you would expect.
So now, whenever I want a little taste of home or just need to feel gently tipsy by 7pm, I make kimchijeon and pour a glass. Hey, I totally get it, tradition can be a bit of a tricky topic sometimes, right? Therapy? Who knows, right?
It’s possible that our ancestors simply found a creative way to enjoy makgeolli by making delicious kimchi pancakes.
👉For more on Korean drinks, explore our Korean Drink guide.
Not Just Kimchijeon — Korea’s Full-On “Jeon” Universe
So, you’ve met Kimchijeon, which is great! But guess what? In Korea, pancakes come in all sorts of exciting flavours, and I’m not just talking about the classic maple syrup flavour. I’m talking about those delicious, crispy-on-the-outside, juicy-on-the-inside “jeon” that always make an appearance at holiday gatherings and on those rainy days when all you want is something comforting.
Here’s the highlight reel:
- Pajeon (파전): Scallion pancake. Long green onions fried into golden glory. Add seafood and it becomes Haemul Pajeon, the Beyoncé of Korean pancakes.
- Gamjajeon (감자전): Made with grated potatoes. That’s it. No flour, no drama, just pure potato energy. Crispy edges, soft centre — absolute comfort food.
- Donggeurangttaeng (동그랑땡): Mini meat patties dressed up like jeon. Think of them as Korean burger bites, always turning up at Lunar New Year looking proud.
- Hobakjeon (호박전): Thin slices of Korean courgette, lightly battered and pan-fried. Light, sweet, and the veggie your mum always said was “good for your skin.”
- Gochujeon (고추전): Green chili peppers stuffed with meat, dipped in egg, and fried. Spicy on the outside, juicy on the inside. These slap.
Basically, if it can be sliced, dipped in batter, and pan-fried, Korea probably made it into jeon. And we will absolutely eat it with rice, with drinks, or straight off the plate while standing in the kitchen.
Craving More? Try Gimbap!
If you’re looking for another Korean comfort food, Gimbap (also spelled Kimbap) is a must-try. It’s like sushi’s fun cousin — rice, veggies, and sometimes meat, all rolled up in seaweed. Perfect for picnics, lunchboxes, or midnight snacks.
Hey lovely people, here are some notes from your favourite lazy Korean cook, Kimchijeon is my go-to recipe when I’m feeling a bit stressed 😥
I hope you enjoy it! It’s warm, spicy, and oddly emotional.
Why not give it a try? And if anyone asks, you can tell them that it’s very authentic. Hey, just a heads-up: if you burn the first one a little, that’s totally fine!
A Pinch of Korea 