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One-Pan Kimchi Pancake with Crisp Edges

By NicklausWritten

A thin kimchijeon with fermented napa cabbage, scallions and a lacy fried rim, mixed in one bowl and cooked as one broad savory pancake.

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Recipe

Total time
About 20 minutes
Method
Skillet
Difficulty
Easy
Allergens
Wheat · Fish or shellfish may be present in kimchi

One 10-inch pancake, about 2–4 snack portions

Allow roughly 20 minutes and serve immediately for the crispest edge. Kimchi may contain fish, shellfish or other allergens; flour contains wheat.

Equipment: Medium mixing bowl, spoon, 10-inch nonstick skillet, wide spatula, plate and knife or kitchen scissors.

Ingredients

  • 225 g well-fermented napa cabbage kimchi, chopped, plus 2 tablespoons brine from the same container
  • 3 scallions, washed, trimmed and cut into 5 cm (2 inch) pieces
  • 65 g all-purpose flour (1/2 cup, spooned and leveled)
  • 120 ml cold water (1/2 cup)
  • 1/2 teaspoon sugar
  • 4 tablespoons neutral cooking oil, divided

Method

  1. Make a loose, chunky batter

    Combine the chopped kimchi and brine, scallions, flour, cold water and sugar. Stir until no dry flour remains; do not blend the kimchi smooth. The batter should spread from a spoon but still hold cabbage pieces.

    Convert a measurement for this step

  2. Spread it thinly

    Heat the nonstick skillet over medium. Add 2 tablespoons oil and swirl to coat. Scrape in the batter and immediately spread it into a thin, even 10-inch round, nudging kimchi pieces away from thick piles.

    Convert a measurement for this step

  3. Wait for a firm golden base

    Cook without disturbing the pancake until the underside is golden brown and the top has lost most of its wet shine, about 3–5 minutes. Adjust the heat if the rim darkens before the center sets.

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  4. Turn and send oil underneath

    Slide the wide spatula under the center and flip carefully. Drizzle the remaining 2 tablespoons oil around the edge, lift the pancake slightly and tilt the skillet so the oil runs underneath. Cook until the second side is crisp and golden, about 3–5 minutes; turn once more for 30 seconds if the first side needs refreshing.

    Convert a measurement for this step

  5. Rest briefly, then cut

    Slide the pancake onto a plate and leave it uncovered for 1 minute so trapped steam can escape. Cut into wedges with a knife or kitchen scissors and serve hot.

    Convert a measurement for this step
Watercolor illustration of a thin kimchi pancake with crisp browned edges and scallion pieces, cut into wedges on a cream plate.
Kimchi pancake with a crisp fried rim. Serving illustration.

A kimchi pancake is at its best when the center is thin enough to cook through and the edge has enough oil to become audibly crisp. The batter is quick; the patient part is leaving it alone long enough to brown.

The batter proportions and generous pan oil come from Maangchi’s kimchijeon. This version makes one broad pancake in a 10-inch skillet and keeps the same cues for crisping both sides.

Use kimchi that has had time to sour

Well-fermented napa cabbage kimchi brings acidity as well as chile, garlic and salt. Chop the leaves and firmer stems small enough that the batter can spread around them. Brine from the same container colors and seasons the flour; do not replace it with plain water and expect the same result.

Kimchi recipes vary. Some include fish sauce, salted shrimp or other seafood, while others are vegan. Check the label or ask the maker if an allergy or dietary choice matters.

A thin pancake needs oil under the middle

Spread the batter as soon as it enters the skillet. A thick mound can brown on the outside while staying pasty within. Once the first side is firm and golden, slide a wide spatula under the center before committing to the turn.

After flipping, add the remaining oil around the rim. Lift an edge briefly and tilt the skillet so the oil travels underneath instead of remaining in a ring. Keep the pan on the burner while doing this, and lower the heat if loose kimchi bits begin to blacken.

Cut it after the steam escapes

Give the finished pancake a minute on the plate before cutting. The surface stays crisper when steam is not trapped beneath another plate or lid. A chef’s knife or kitchen scissors can divide it into wedges without dragging the filling out of the crust.

Serve it while the edges still crackle. Refrigerate leftovers within two hours, or within one hour above 90°F (32°C), and reheat until steaming throughout. Flour contains wheat, and the kimchi’s own ingredient list may add other allergens.

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