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Kimchijeon: Korean Style Kimchi Pancakes

Kimchijeon: Korean Style Kimchi Pancakes

Sharing Dish | with Bulgogi Sauce, Sesame Seeds and Spring Onion
4.0(9)Review Summary
Recipe Development Team
Recipe Development TeamUpdated on June 02, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
272 kcal
Protein
: 
6.5g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Soya
  • Cereals containing gluten
  • Sesame
  • Egg
  • Mustard
  • Nuts
  • Peanut
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

Spring Onion

1 unit(s)

Garlic Clove

1 sachet(s)

Vegan Kimchi

(Contains: Soya)

75 grams

Plain Flour

(Contains: Cereals containing gluten)

5 grams

Roasted White Sesame Seeds

(Contains: Sesame May contain traces of: Nuts, Peanut)

75 grams

Bulgogi Sauce

(Contains: Soya)

32 grams

Mayonnaise

(Contains: Egg, Mustard)

Not included in your delivery

100 milliliter(s)

Water

¼ tsp

Salt

Energy (kJ)1138 kJ
Energy (kcal)272 kcal
Fat7.9 g
of which saturates0.8 g
Carbohydrate45.6 g
of which sugars11.8 g
Dietary Fibre3.2 g
Protein6.5 g
Salt1.7 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Bowl
•Garlic Press
•Medium Bowl
•Large Frying Pan

Instructions

PDF
Make the Pancake Batter
1

a) Trim and thinly slice the spring onions.

b) Peel and grate the garlic (or use a garlic press).

c) In a medium bowl, combine the kimchi, garlic, flour, three quarters of the spring onion and half the sesame seeds with the water and salt (see pantry for both amounts). Season with pepper.

Fry the Kimchijeon
2

a) Pop a large frying pan on medium-high heat with enough oil to coat the bottom. 

b) Once hot, pour the kimchi pancake mixture into the pan and spread evenly to the edge of the pan.

c) Allow to cook until the base is set and lightly golden, 6-8 min, then flip and cook the other side until lightly golden, 5-6 mins. TIP: Add extra oil once you've flipped it if needed.

Assemble and Serve
3

a) Once cooked, remove the kimchijeon from the pan, cut into squares, then pop onto your serving plate.

b) Drizzle over the mayo and half the bulgogi sauce.

c) Serve the remaining bulgogi sauce in a small bowl on the side for dipping.

d) Sprinkle over the remaining sesame seeds and spring onion to finish.

Enjoy!

Customer reviews

Review summary

Updated on Feb 2026
  • Flavour: The kimchijeon had a nice flavour, though some found the texture challenging due to large cabbage pieces in the kimchi.
  • Ease of prep: Quick and easy to prepare, making it an ideal snack after a long workday.
  • Suggestions: Consider chopping the kimchi finely for a more uniform texture in the pancake.
  • Next-day meals: Leftovers pair well with chips for a tasty second meal.
AI-generated from customer reviews
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