Vegan Kimchi Pancakes (Korean Kimchijeon Recipe) (2024)

This quick and easy recipe for crispy vegan Kimchi Pancakes (Kimchijeon) makes a tasty breakfast, snack, appetizer or main course – Serve your hearty pancake with a flavorful dipping sauce and you can enjoy this popularKorean dish in just a few minutes!

Hearty pancakes with Kimchi

Every time when I prepare a new batch of homemade vegan kimchi, I have to make a big kimchi pancake immediately because I love this recipe so much! The exotic flavor of the spicy pickled napa cabbage makes this hearty pancakes especially tasty and absolutely unique!

These Korean pancakes are crispy on the outside, soft on the inside with delicious kimchi and crunchy vegetables – I guarantee that your pancakes will be gone in no time!

So if you’re looking for a way to use up leftover kimchi, or an inspiration to try homemade kimchi at all, now’s the time!

What are kimchi pancakes “Kimchijeon”?

Hearty kimchi pancakes “Kimchijeon”, also known as kimchi-buchimgae, are a popular Korean dish. The pancake batter is traditionally made of flour, eggs, water, kimchi, various vegetables, and often also contains meat or shrimp. However, my kimchi pancake recipe is vegan, meaning without eggs, meat, and fish, but tastes incredibly delicious!

Use any vegetables you like!

Kimchi pancakes are super quick and easy to prepare and are so versatile. The only thing that takes some time is chopping the vegetables. However, you can use any fresh vegetables you have on hand, chop them in your desired way or even leave them out completely – that’s up to you!

Besides homemade kimchi, I also added spring onions, red peppers, carrots, and corn. Here are some other suggestions of vegetables that are also very tasty in these veggie pancakes. Just be sure to chop them finely:

• Broccoli
• Courgette
• Mushrooms
• Cauliflower
• Spinach
• Peas
• Potatoes
• Kale or other cabbages

How to make Vegan kimchi pancakes

First, check out this step-by-step guide. The full recipe with exact measurements can as always be found in the recipe box below!

Step 1: Making the pancake batter

Start by whisking together the flour, cornstarch, and a pinch of salt (optional, because the dip is very salty) in a large bowl. Next, pour in the water and stir briefly. Then add the kimchi and kimchi juice and continue stirring until the ingredients are incorporated and a relatively thick batter forms.

Step 2: Cooking the pancake

Now you can heat either a large non-stick pan or a smaller pan to make 2 pancakes from this recipe. Then cover the bottom of your pan with some oil, but be sure to use enough or the kimchi pancakes won’t get crispy. Once the pan is hot, pour around ¾ of the batter into the pan and spread it out evenly with a spoon. Then spread the vegetables on top and press them into the dough with a spatula. Finally, top evenly with the remaining batter.

Fry the pancake for about 3-5 minutes or until it can be easily moved around in the pan (cover the pan if necessary so that the dough will cook through faster). Then flip it carefully and fry the other side for another 3 minutes until it is nicely browned and crispy.

Tip: The easiest way to flip a big pancake is by covering the pan with a flat lid or plate. Then carefully turn the whole pan, holding on to the lid/plate, so that the pancake will turn onto the lid/plate. (Please be careful not to burn yourself as the pan is hot!). Then carefully slide the flipped pancake back into the pan.

Step 3: Slice and enjoy!

Finally, place the cooked pancake on a plate and slice it like a pizza. Serve immediately with the dumpling dipping sauce or other Asian sauce you like and make sure to enjoy the kimchi pancake while it is still hot and crispy!

Make ahead and storing tips

When the Kimchijeon cools, it loses its crunchiness. But you can easily reheat leftover pancakes in a pan on the stove, in the oven or on the grill until they are crispy again!

You could also prepare a big batch of batter and then store it covered for up to 2-3 days in the refrigerator. Before using, simply stir through the batter briefly – then you can cook fresh crispy Kimchi pancakes within minutes at any time!

This recipe for Korean kimchi pancakes is:

• Vegan (egg-free, dairy-free)
• Plant-based
• Healthy
• Quick and easy
• Crispy on the outside
• Soft and juicy on the inside
• Loaded with vegetables
• Full of vitamins
• So delicious!
• Spicy
• Fresh and crunchy
• Perfect as a starter, appetizer, side dish, snack, or main course for lunch or dinner!

More vegan Asian, Chinese, Japanese, or Thai inspired recipes to try:

• Scallion Pancakes (Chinese flatbread)
• Yaki Onigiri (Crispy Japanese Rice Balls)
• Vegetable Dumplings (Vegan Gyoza)
• Vegan Summer Rolls with Peanut Sauce
• General Tso’s Tofu with Sweet-Sour Sauce
• Asian Chili Garlic Noodles
• Crispy Sesame Tofu with Tahini Peanut Sauce
• Vegan Sushi (Easy Recipe)
• Korean Bibimbap with crispy Tofu
• Vegan Pad Thai with Veggie Noodles and Tofu
• Chinese Eggplant with Chili Garlic Sauce
• Asian Peanut Noodles with Crispy Tofu

If you try this vegan recipe for savory vegetable pancakes with kimchi, please leave a comment and a rating on how you liked it! And if you take a picture of your Korean pancakes and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka, because I love to see your remakes! Enjoy!

IF YOU HAVE PINTEREST, YOU CAN FIND ME HERE AND PIN THE FOLLOWING PICTURE, IF YOU LIKE! 🙂