Kimchijeon Kimchi Pancakes

Preparation info

  • Difficulty


  • Serves


Appears in

Brick Lane Cookbook

Brick Lane Cookbook

By Dina Begum

Published 2018

  • About
Boiler House Food Hall

Koreans are crazy for kimchi – a salted and fermented vegetable side dish with a pungent, spicy taste. This love of kimchi has spread across the UK into homes, restaurants and food stalls and it is one of the dishes that Kisu of Ssambop loves to eat. When I spoke to him on a visit to Brick Lane about vegetarian dishes, he recommended something with cabbage kimchi, and later sent me this delicious, easy recipe.


  • 150 g cabbage kimchi, chopped
  • Β½ small onion, chopped
  • Β½ teaspoon salt
  • Β½ teaspoon sugar
  • 75 g flour
  • vegetable oil, to cook


Place the kimchi, onion, salt, sugar and flour into a bowl. Add 50ml water and mix well. The batter should be fairly thick but still runny enough to pour – similar to regular pancake batter.

Heat a frying pan over medium heat and add a teaspoon of oil. Move the pan around so it’s evenly coated. When the oil is hot pour in a small ladleful of batter and cook for a minute or so, until the edges are brown and small bubbles appear on the surface. Flip over and cook for another minute until both sides are crispy and slightly browned.

Repeat with the remaining batter, re-greasing the pan as necessary – you should end up with about six pancakes. Slice into pieces and serve.