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Korean Kimchi Pajeon
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Sander Siezen
By Sander Siezen

Korean Kimchi Pajeon

1 step
Prep:10minCook:10min
Updated at: Sun, 10 Aug 2025 13:32:30 GMT

Nutrition balance score

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Ingredients

3 servings

For the pancake: 100 g all-purpose flour 25 g cornstarch 5 g salt (about 1 tsp) 1 large egg (~55 g) 180 ml cold water (plus 15–30 ml more if needed) 120 g well-fermented kimchi, chopped (reserve 30 ml of its liquid) 1 bunch scallions (~100 g), cut into 5 cm pieces Optional: thin strips of carrot, onion, or mild chili for extra colour 45–60 ml neutral oil (vegetable, canola) for frying For the dipping sauce: 30 ml soy sauce 15 ml rice vinegar 5 ml sesame oil 1–2 g sugar (optional) 1 g gochugaru (Korean red p
100gall-purpose flour
For the pancake
For the pancake: 100 g all-purpose flour 25 g cornstarch 5 g salt (about 1 tsp) 1 large egg (~55 g) 180 ml cold water (plus 15–30 ml more if needed) 120 g well-fermented kimchi, chopped (reserve 30 ml of its liquid) 1 bunch scallions (~100 g), cut into 5 cm pieces Optional: thin strips of carrot, onion, or mild chili for extra colour 45–60 ml neutral oil (vegetable, canola) for frying For the dipping sauce: 30 ml soy sauce 15 ml rice vinegar 5 ml sesame oil 1–2 g sugar (optional) 1 g gochugaru (Korean red p
25gcornstarch
For the pancake: 100 g all-purpose flour 25 g cornstarch 5 g salt (about 1 tsp) 1 large egg (~55 g) 180 ml cold water (plus 15–30 ml more if needed) 120 g well-fermented kimchi, chopped (reserve 30 ml of its liquid) 1 bunch scallions (~100 g), cut into 5 cm pieces Optional: thin strips of carrot, onion, or mild chili for extra colour 45–60 ml neutral oil (vegetable, canola) for frying For the dipping sauce: 30 ml soy sauce 15 ml rice vinegar 5 ml sesame oil 1–2 g sugar (optional) 1 g gochugaru (Korean red p
5gsalt
For the pancake: 100 g all-purpose flour 25 g cornstarch 5 g salt (about 1 tsp) 1 large egg (~55 g) 180 ml cold water (plus 15–30 ml more if needed) 120 g well-fermented kimchi, chopped (reserve 30 ml of its liquid) 1 bunch scallions (~100 g), cut into 5 cm pieces Optional: thin strips of carrot, onion, or mild chili for extra colour 45–60 ml neutral oil (vegetable, canola) for frying For the dipping sauce: 30 ml soy sauce 15 ml rice vinegar 5 ml sesame oil 1–2 g sugar (optional) 1 g gochugaru (Korean red p
1egg
For the pancake: 100 g all-purpose flour 25 g cornstarch 5 g salt (about 1 tsp) 1 large egg (~55 g) 180 ml cold water (plus 15–30 ml more if needed) 120 g well-fermented kimchi, chopped (reserve 30 ml of its liquid) 1 bunch scallions (~100 g), cut into 5 cm pieces Optional: thin strips of carrot, onion, or mild chili for extra colour 45–60 ml neutral oil (vegetable, canola) for frying For the dipping sauce: 30 ml soy sauce 15 ml rice vinegar 5 ml sesame oil 1–2 g sugar (optional) 1 g gochugaru (Korean red p
180mlwater
For the pancake: 100 g all-purpose flour 25 g cornstarch 5 g salt (about 1 tsp) 1 large egg (~55 g) 180 ml cold water (plus 15–30 ml more if needed) 120 g well-fermented kimchi, chopped (reserve 30 ml of its liquid) 1 bunch scallions (~100 g), cut into 5 cm pieces Optional: thin strips of carrot, onion, or mild chili for extra colour 45–60 ml neutral oil (vegetable, canola) for frying For the dipping sauce: 30 ml soy sauce 15 ml rice vinegar 5 ml sesame oil 1–2 g sugar (optional) 1 g gochugaru (Korean red p
120gkimchi
For the pancake: 100 g all-purpose flour 25 g cornstarch 5 g salt (about 1 tsp) 1 large egg (~55 g) 180 ml cold water (plus 15–30 ml more if needed) 120 g well-fermented kimchi, chopped (reserve 30 ml of its liquid) 1 bunch scallions (~100 g), cut into 5 cm pieces Optional: thin strips of carrot, onion, or mild chili for extra colour 45–60 ml neutral oil (vegetable, canola) for frying For the dipping sauce: 30 ml soy sauce 15 ml rice vinegar 5 ml sesame oil 1–2 g sugar (optional) 1 g gochugaru (Korean red p
1 bunchscallions
For the pancake: 100 g all-purpose flour 25 g cornstarch 5 g salt (about 1 tsp) 1 large egg (~55 g) 180 ml cold water (plus 15–30 ml more if needed) 120 g well-fermented kimchi, chopped (reserve 30 ml of its liquid) 1 bunch scallions (~100 g), cut into 5 cm pieces Optional: thin strips of carrot, onion, or mild chili for extra colour 45–60 ml neutral oil (vegetable, canola) for frying For the dipping sauce: 30 ml soy sauce 15 ml rice vinegar 5 ml sesame oil 1–2 g sugar (optional) 1 g gochugaru (Korean red p
carrot
For the pancake: 100 g all-purpose flour 25 g cornstarch 5 g salt (about 1 tsp) 1 large egg (~55 g) 180 ml cold water (plus 15–30 ml more if needed) 120 g well-fermented kimchi, chopped (reserve 30 ml of its liquid) 1 bunch scallions (~100 g), cut into 5 cm pieces Optional: thin strips of carrot, onion, or mild chili for extra colour 45–60 ml neutral oil (vegetable, canola) for frying For the dipping sauce: 30 ml soy sauce 15 ml rice vinegar 5 ml sesame oil 1–2 g sugar (optional) 1 g gochugaru (Korean red p
onion
For the pancake: 100 g all-purpose flour 25 g cornstarch 5 g salt (about 1 tsp) 1 large egg (~55 g) 180 ml cold water (plus 15–30 ml more if needed) 120 g well-fermented kimchi, chopped (reserve 30 ml of its liquid) 1 bunch scallions (~100 g), cut into 5 cm pieces Optional: thin strips of carrot, onion, or mild chili for extra colour 45–60 ml neutral oil (vegetable, canola) for frying For the dipping sauce: 30 ml soy sauce 15 ml rice vinegar 5 ml sesame oil 1–2 g sugar (optional) 1 g gochugaru (Korean red p
45mlneutral oil
For the pancake: 100 g all-purpose flour 25 g cornstarch 5 g salt (about 1 tsp) 1 large egg (~55 g) 180 ml cold water (plus 15–30 ml more if needed) 120 g well-fermented kimchi, chopped (reserve 30 ml of its liquid) 1 bunch scallions (~100 g), cut into 5 cm pieces Optional: thin strips of carrot, onion, or mild chili for extra colour 45–60 ml neutral oil (vegetable, canola) for frying For the dipping sauce: 30 ml soy sauce 15 ml rice vinegar 5 ml sesame oil 1–2 g sugar (optional) 1 g gochugaru (Korean red p
30mlsoy sauce
For the pancake: 100 g all-purpose flour 25 g cornstarch 5 g salt (about 1 tsp) 1 large egg (~55 g) 180 ml cold water (plus 15–30 ml more if needed) 120 g well-fermented kimchi, chopped (reserve 30 ml of its liquid) 1 bunch scallions (~100 g), cut into 5 cm pieces Optional: thin strips of carrot, onion, or mild chili for extra colour 45–60 ml neutral oil (vegetable, canola) for frying For the dipping sauce: 30 ml soy sauce 15 ml rice vinegar 5 ml sesame oil 1–2 g sugar (optional) 1 g gochugaru (Korean red p
15mlrice vinegar
For the pancake: 100 g all-purpose flour 25 g cornstarch 5 g salt (about 1 tsp) 1 large egg (~55 g) 180 ml cold water (plus 15–30 ml more if needed) 120 g well-fermented kimchi, chopped (reserve 30 ml of its liquid) 1 bunch scallions (~100 g), cut into 5 cm pieces Optional: thin strips of carrot, onion, or mild chili for extra colour 45–60 ml neutral oil (vegetable, canola) for frying For the dipping sauce: 30 ml soy sauce 15 ml rice vinegar 5 ml sesame oil 1–2 g sugar (optional) 1 g gochugaru (Korean red p
5mlsesame oil
For the pancake: 100 g all-purpose flour 25 g cornstarch 5 g salt (about 1 tsp) 1 large egg (~55 g) 180 ml cold water (plus 15–30 ml more if needed) 120 g well-fermented kimchi, chopped (reserve 30 ml of its liquid) 1 bunch scallions (~100 g), cut into 5 cm pieces Optional: thin strips of carrot, onion, or mild chili for extra colour 45–60 ml neutral oil (vegetable, canola) for frying For the dipping sauce: 30 ml soy sauce 15 ml rice vinegar 5 ml sesame oil 1–2 g sugar (optional) 1 g gochugaru (Korean red p
1gsugar
For the pancake: 100 g all-purpose flour 25 g cornstarch 5 g salt (about 1 tsp) 1 large egg (~55 g) 180 ml cold water (plus 15–30 ml more if needed) 120 g well-fermented kimchi, chopped (reserve 30 ml of its liquid) 1 bunch scallions (~100 g), cut into 5 cm pieces Optional: thin strips of carrot, onion, or mild chili for extra colour 45–60 ml neutral oil (vegetable, canola) for frying For the dipping sauce: 30 ml soy sauce 15 ml rice vinegar 5 ml sesame oil 1–2 g sugar (optional) 1 g gochugaru (Korean red p
1ggochugaru
Korean red

Instructions

Step 1
1. Make the batter In a large bowl, whisk together the flour, cornstarch, and salt. Add the egg, cold water, and 30 ml kimchi liquid. Whisk until smooth. The batter should be slightly thinner than pancake batter. 2. Add the fillings Stir in the chopped kimchi and scallions (plus any optional vegetables). Mix just until coated — do not overmix. 3. Fry the pancakes Heat 20–30 ml oil in a non-stick skillet over medium-high heat. Pour in half the batter and spread evenly into a thin layer. Cook for 3–4 minutes until golden and crispy underneath. Flip carefully and cook the other side for another 3–4 minutes until crisp. 4. Make the dipping sauce In a small bowl, combine all dipping sauce ingredients and stir well. 5. Serve Slice pancakes into wedges and serve hot with the dipping sauce.

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