Korean Kimchi-jeon, Kimchi Pancakes

📍 Where this dish comes from: Seoul · Gwangjang Market
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Kimchi-jeon is the crispy, tangy pancake Koreans crave on rainy days. Chopped sour kimchi is folded into a thin batter and pan-fried until the edges turn lacy and golden. This version uses almond flour and egg instead of wheat flour, and it crisps up beautifully.

Per serving: 230 calories · 3.6 g net carbs · 8 g protein · 20 g fat (calculated from the ingredients)

What You’ll Need

Korean Kimchi-jeon, Kimchi Pancakes

Kimchi-jeon is the crispy, tangy pancake Koreans crave on rainy days. Chopped sour kimchi is folded into a thin batter and pan-fried until the edges turn lacy and golden. This version uses almond flour and egg instead of wheat flour, and it crisps up beautifully.

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Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Course: Appetizer

Cuisine: Korean

Servings: 4 servings

Calories: 230kcal

Ingredients

• 1 1/2 cups well-fermented kimchi chopped
• 3 tablespoons kimchi juice
• 2 large eggs
• 1/2 cup blanched almond flour
• 1/4 teaspoon xanthan gum optional, for binding
• 1 teaspoon gochugaru
• 2 scallions cut into 1-inch pieces
• 1/4 small onion thinly sliced
• 3 tablespoons avocado oil for frying
• Dipping sauce: 2 tablespoons soy sauce mixed with 1 tablespoon rice vinegar

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Instructions

• In a bowl, whisk the eggs, kimchi juice, almond flour, xanthan gum and gochugaru into a thick batter.
• Fold in the kimchi, scallions and onion until everything is coated.
• Heat half the oil in a large nonstick skillet over medium heat. Spoon in the batter to make two 5-inch pancakes, spreading each about 1/4 inch thick.
• Cook for 3 to 4 minutes, until the bottom is deep golden and the edges are crisp. Flip carefully and cook another 3 minutes. Repeat with the remaining oil and batter.
• Cut into wedges and serve hot with the dipping sauce.

Notes

Almond-flour batter is more delicate than wheat batter, so make smaller pancakes and wait until the bottom is fully set before flipping. Pressing the pancake with a spatula after flipping makes it extra crisp.

Chef's Tip: Add a handful of chopped cooked pork belly or bacon to the batter for a richer, meatier pancake.

Keto Swap: Wheat flour is swapped for almond flour and egg. Xanthan gum mimics the stretch of gluten so the pancake holds together.

Success Tip: Mini silver-dollar pancakes are easier to flip and perfect for lunchboxes and party platters.

Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.

Nutrition

Serving: 1serving | Calories: 230kcal | Protein: 8g | Fat: 20g | Fiber: 3.3g

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About This Dish

In Korea there is a saying that rainy days call for jeon and makgeolli, a milky rice wine. One popular explanation is that the sizzle of pancakes frying sounds like falling rain. Jeon is the general name for pan-fried dishes coated in batter or egg, and they are a central part of holiday feasts like Chuseok. Kimchi-jeon is one of the most common ways to use kimchi that has fermented too long to enjoy on its own. At Gwangjang Market, rows of jeon of every kind are stacked high and fried to order.

This recipe is from The Ultimate Korean Keto Cookbook by Gisele Costello, Chapter 2: Snacks & Banchan (Gwangjang Market). See all Korean recipes