Vegan Kimchi Pancake (Kimchijeon): Crispy Edges, No Egg
Korean kimchi pancake with crunchy edges and a chewy center, made without egg or fish sauce. Includes batter ratios, how ripe your kimchi should be, and a dipping sauce.
How Do You Make Vegan Kimchi Pancakes?
Mix flour, a little starch, cold water and kimchi brine into a loose batter, fold in chopped vegan kimchi and scallions, and pan-fry in a generous amount of oil over medium-high heat for 3–4 minutes per side. No egg is needed, since the starch and the kimchi do the work. The one vegan trap is the kimchi itself, which usually contains fish sauce or shrimp, so check it with our label guide.
Vegan Kimchi Pancake (Kimchijeon)
Ingredients
- 1 cup (125 g) all-purpose flour
- ¼ cup (30 g) cornstarch or potato starch
- ¾ cup (180 ml) cold water
- ¼ cup (60 ml) vegan kimchi brine
- 1½ cups (about 250 g) vegan kimchi, chopped small
- 2 scallions, sliced
- ½ tsp sugar (more if the kimchi is very sour)
- Pinch of salt, only if the kimchi is mild
- 3 tbsp neutral oil, for frying
- Dipping sauce: 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp gochugaru, 1 tsp water, ½ tsp toasted sesame oil, sesame seeds
Prep the kimchi
Chop the kimchi into pieces about ½ inch (1 cm). Long strands tear the batter and make flipping harder. Save the brine for the batter.
Make a loose batter
Whisk the flour, starch and sugar. Add the cold water and brine and stir until just combined. The batter should be pourable, thinner than American pancake batter. Fold in the kimchi and scallions, and do not overmix, which makes the pancake tough.
Heat plenty of oil
Heat 1½ tbsp oil in a 9–10 inch non-stick or well-seasoned pan over medium-high heat until it shimmers. Generous oil is what makes the edges crisp.
Pour and spread thin
Pour in half the batter and spread it to about ¼ inch (6 mm), pressing the kimchi into an even layer. Cook 3–4 minutes, until the edges are deep golden and the pancake moves freely when you shake the pan.
Flip and crisp the other side
Slide the pancake onto a plate, add a splash of oil to the pan, and flip it back in. Press lightly and cook another 3 minutes. Repeat with the remaining batter.
Cut and serve hot
Rest 1 minute on a wire rack so the bottom stays crisp, then cut into squares or wedges. Stir the dipping sauce together and serve right away.
Batter Styles: Crispy, Chewy or Gluten-Free
| Style | Dry mix | Result |
|---|---|---|
| Crispy-thin (this recipe) | 1 cup flour + ¼ cup starch | Crunchy edges, tender center |
| Chewy-thick | 1¼ cups flour, no starch, a little less water | Soft and chewy, heavier |
| Gluten-free (starting point) | ¾ cup rice flour + ½ cup potato starch | Very crisp but more fragile. Check the kimchi and soy sauce are gluten-free. |
Which Kimchi Works Best?
The pancake tastes like your kimchi, so ripeness matters. Sour, well-fermented kimchi is the classic choice. See the fermentation stages guide to judge yours.
| Kimchi | Result | Adjust |
|---|---|---|
| Fresh, young | Mild, less tang | Use all the brine and add a pinch of salt |
| Well-fermented | Balanced and tangy | Use the recipe as written |
| Very sour, aged | Intense tang; a great way to use it up | Cut the brine to 2 tbsp, add water, and add ½–1 tsp sugar |
Troubleshooting Your Kimchi Pancake
| Problem | Likely cause | Fix |
|---|---|---|
| Soggy | Pan not hot, too little oil, or very wet kimchi | Heat until the oil shimmers, use the full oil, and lightly squeeze the chopped kimchi |
| Falls apart when flipping | Flipped too early, or batter too thin | Wait until the edges are set; slide onto a plate and flip back in |
| Gummy center | Too thick or too much flour | Spread to ¼ inch and keep the batter loose |
| Too sour | Very ripe kimchi | Use less brine and add a little sugar |
| Too salty | Brine plus a salty dip | Skip added salt and use less soy sauce in the dip |
| Burns before cooking through | Heat too high | Lower to medium; cover a thick pancake for the first minute |
Variations
Serving, Storing and What to Make Next
Serve straight from the pan; the crunch fades quickly. Leftovers keep in the fridge for up to 3 days. Re-crisp in a dry skillet or hot oven rather than the microwave. For a hearty meal, serve alongside rice and soup from our vegan Korean dinner ideas, or follow with vegan kimchi dumplings. The dipping sauce is fish-sauce-free; if a recipe you use calls for it, see the fish sauce substitute guide.
Vegan Kimchi Pancake — FAQ
Kimchijeon is made from flour, kimchi and water, and some recipes add egg, but it isn’t needed. It is only vegan if the kimchi is, since most jars contain fish sauce or salted shrimp. Check the label or use homemade vegan kimchi.
No. Flour, a little starch and the kimchi brine hold the pancake together. The starch gives the crisp edges that egg is sometimes used for.
Usually the pan wasn’t hot enough, there wasn’t enough oil, or the kimchi was very wet. Heat the oil until it shimmers, use generous oil, and spread the batter thin.
Well-fermented, slightly sour kimchi gives the best flavor, and very sour kimchi is a classic way to use it up. For young kimchi, add a pinch of salt.
Yes. Try ¾ cup rice flour with ½ cup potato starch in place of the flour and starch. The pancake will be crisp but more fragile, so flip carefully, and check the kimchi and soy sauce are gluten-free.
It is best mixed just before frying. The salt and brine loosen the batter as it sits, and the pancake loses crunch.
Mix soy sauce, rice vinegar, gochugaru, a little water and sesame oil. It contains no fish sauce, so it stays vegan.
Refrigerate for up to 3 days and re-crisp in a dry skillet or hot oven. The microwave makes it soft.
Ji-Young Park writes about Korean food and kimchi fermentation, and keeps the vegan kimchi guides on this site consistent with each other. This page covers one recipe; kimchi brands and ingredient swaps live on their own pages.
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Dr. Sarah Mitchell, RD, PhD, reviewed the ingredient, allergen and dietary claims on this page for accuracy.
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