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Crispy Vegan Kimchi Pancakes (Kimchijeon)

These vegan kimchi pancakes are spicy, salty, chewy and perfectly crispy. A quick, satisfying Korean-style side that comes together with just a few ingredients.

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Vegan Kimchi Pancake Ingredients

These savory Korean-style pancakes deliver a lot of bold flavor while using just a handful of ingredients. The recipe is simple, adaptable, and perfect for a fast snack, side dish, or light meal.

  • Kimchi (well-fermented for deeper flavor)
  • All-purpose flour
  • Potato starch (or rice flour as a substitute)
  • Scallions

I also include a quick dipping sauce that brightens the pancakes, though the kimchi itself provides so much flavor that they’re delicious on their own.

How to Make Perfect Vegan Kimchi Pancakes

The ideal kimchi pancake balances spicy, salty, chewy and crispy textures. Follow these tips for consistently excellent results:

  • Start by whisking the dry ingredients together—flour, potato starch (or rice flour), and a pinch of salt—so they distribute evenly.
  • Fold in chopped kimchi, kimchi juice, and scallions, then add cold water a little at a time until you have a thick, cohesive batter. The batter should be pourable but not runny.
  • Use a non-stick skillet or a well-seasoned pan and heat it to medium-high. Add a thin layer of oil to the pan for extra crispness, or omit the oil for an oil-free version if using a high-quality non-stick surface.
  • Pour the batter into the hot skillet and spread it into an even circle. Cook until the edges look set and the bottom is golden and crisp, about 4–5 minutes, then flip and cook the other side on medium heat to ensure the center cooks through without burning the exterior. Total cooking time is usually around 8–12 minutes depending on pan size and thickness.
  • If you prefer an even crispier edge, press the pancake gently with a spatula while cooking and use slightly less water in the batter.

How to Enjoy Kimchi Pancakes

Kimchi pancakes are versatile and can be served at any time of day — breakfast, lunch, dinner, or as a snack. They work well as a main for one or as a shared side. Serve them hot for the best texture, paired with a simple dipping sauce to add acidity and umami. Leftovers reheat nicely on the stovetop with a little oil over medium heat to restore crispness. These pancakes are also surprisingly satisfying at room temperature or chilled, making them a convenient option for packed lunches or potlucks.

More Korean Dishes to Try

  • Vegan Japchae
  • Sugar-free Korean BBQ sauce
  • Korean BBQ pulled jackfruit bowls

If you make this Vegan Kimchi Pancake, I’d love to hear how it turned out. Leave a comment and rating, or tag me on Instagram @Okonomikitchen with a photo of your recreation.

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Vegan Kimchi Pancake

Vegan Kimchi Pancakes

  • Author: Lisa Kitahara
  • Total Time: 15 minutes
  • Yield: 1 pancake

Description

These vegan kimchi pancakes are spicy, salty, chewy and perfectly crispy. A quick and satisfying Korean-inspired dish made with minimal ingredients — ideal for busy weeknights or casual gatherings.

Ingredients

Kimchi Pancake:

  • 1/2 cup all-purpose flour
  • 1/4 cup potato starch (or rice flour)
  • 1/4 tsp salt
  • 1 cup kimchi, chopped
  • 2 scallions, roughly chopped (about 1-inch pieces)
  • 3 tbsp kimchi juice
  • 1/3–1/2 cup cold water

Dipping Sauce:

  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp sugar
  • 1/2–1 tsp chili oil (adjust to taste)

Instructions

  1. Chop the kimchi into bite-sized pieces and slice the scallions into roughly 1-inch pieces.
  2. In a large bowl, whisk together the flour, potato starch and salt. Add the chopped kimchi, kimchi juice, scallions and cold water. Stir until a thick, cohesive batter forms and everything is evenly distributed.
  3. Heat a large skillet over medium-high heat. Brush with about 1 teaspoon of oil if using. Pour the batter into the pan and spread it into an even circle.
  4. Cook until the bottom is golden and the edges begin to crisp, about 4–5 minutes. Flip carefully and cook the other side for 3–4 minutes or until golden and cooked through. Reduce heat to medium after flipping if the exterior is browning too quickly.
  5. While the pancake cooks, whisk together the dipping sauce ingredients. Taste and adjust seasoning as needed.
  6. Slice the cooked pancake into 6–8 wedges. Serve immediately with the dipping sauce.

Notes

  • Substitute gluten-free all-purpose flour for a gluten-free version.
  • If you don’t have potato starch, rice flour works well as a binder and creates a similar texture.
  • The batter can be prepared ahead and stored in the refrigerator for up to 2 days; stir before using.
  • Store leftover pancakes in an airtight container in the fridge and reheat gently on the stovetop with a little oil to regain crispness.
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Entree
  • Method: Stovetop
  • Cuisine: Korean

Nutrition

  • Serving Size: 1 pancake
  • Calories: 423
  • Sugar: 3.1 g
  • Sodium: 259 mg
  • Fat: 1.3 g
  • Carbohydrates: 93.5 g
  • Protein: 9.5 g

Did you make this recipe?

Tag @okonomikitchen on Instagram — I love seeing your photos and hearing how the recipe turned out.

SAVE IT FOR LATER! ↓

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