Crispy Kimchi Pancakes (Kimchi Buchimgae) – Easy, Authentic Korean Recipe

Crispy, savory kimchi pancakes with a sweet and tangy soy dipping sauce — perfectly balanced, packed with flavor, and irresistibly satisfying. These quick Kimchi Buchimgae are one of my favorite ways to use well-fermented kimchi. Crunchy edges, tender inside, and every bite bursting with just the right hit of spice and zing. You’re going to love this!

When I have a good amount of old kimchi in the fridge — you know, the strong, sour kind — I turn to kimchi pancakes. It’s such a fun and satisfying way to use it up because I can pile in as much as my heart desires. 🙂 And the best part? They come together with just a handful of pantry staples.

What Are Kimchi Pancakes?

Kimchi pancakes, also known as Kimchi Buchimgae (김치부침개) or Kimchi Jeon (김치전), are savory Korean pancakes made with flour, seasoning, and plenty of chopped kimchi. They’re crisp around the edges, soft in the center, and packed with bold, fermented flavor. This dish is incredibly easy and versatile — perfect as a snack, side dish, or light meal. It’s also a fantastic way to use up old sour kimchi (the more pungent, the better!).

Why You’ll Love This Recipe

Here’s why these kimchi pancakes are one of my go-to recipes — especially when I’ve got strong, sour kimchi to use up. They’re quick, satisfying, and endlessly adaptable.

• Quick and easy — ready in under 30 minutes
• Just a handful of ingredients
• Perfect for using aged kimchi
• Crispy, tangy, and deeply flavorful

Recipe Notes & Updates

This is an updated version of my original kimchi pancake recipe, which I first shared back in 2014. Over the years, I’ve made a few small tweaks to make the pancakes even crispier and more flavorful. In the older version, I included eggs in the batter, but I’ve since removed them to keep the pancakes thin and extra crispy. Eggs tend to make them fluffier — which is lovely in some dishes, but not what I want here. I also swapped plain flour for Korean pancake mix (buchimgaru). It’s my go-to now — it’s convenient, already seasoned, and gives reliably delicious results every time. But if you don’t have the pancake mix, no problem. Just use plain all-purpose flour and add:

• 1/8 tsp fine salt
• 1/8 tsp garlic powder
• 1/8 tsp onion powder

This simple blend won’t taste exactly like the mix, but it adds a nice savory base that works beautifully for homemade pancakes.

What You’ll Need (Makes 4)

• 1 cup buchimgaru (Korean pancake mix) or plain all-purpose flour*
• 1 cup icy cold water
• 1 cup well-fermented kimchi, chopped into bite-sized pieces
• 1 Tbsp kimchi liquid (the juice from your kimchi container)
• 1 tsp gochugaru (Korean chili flakes), finely ground
• Cooking oil – I used rice bran oil
• Homemade Korean pancake dipping sauce, to serve

* 1 Tbsp = 15 ml, 1 cup = 250 ml ** If you’d like to learn more about the Korean ingredients used in this recipe, you can check out my Korean cooking ingredients list.

Step-by-Step Instructions

1. In a medium bowl, combine the buchimgaru (Korean pancake mix) and water. Mix until the batter is smooth and free of lumps. Add the chopped kimchi, kimchi liquid, and finely ground Korean chili flakes. Mix well until everything is evenly combined. 2. Heat a pan or skillet over medium-high heat until it’s hot. Add a generous amount of cooking oil and swirl to coat the entire surface evenly. 3. Scoop the batter with a ladle and pour it into the pan. If needed, use the back of the ladle to gently spread it into a thin, round pancake—about the size of a small plate (5 to 6 inches wide). This size helps it cook evenly, crisp up around the edges, and makes flipping much easier.

4. Let the pancake cook over medium-high heat for 10 to 20 seconds, just to set the bottom. Then reduce the heat to medium and continue cooking until it’s golden, crisp on the outside, and cooked through. If your pan runs hot or the pancake starts browning too quickly, lower the heat slightly to prevent burning. Add more oil as needed to keep it crispy and prevent sticking. 5. Flip the pancake once it’s about 70% cooked—when the bottom is golden and the top is starting to set. This makes flipping easier and helps prevent it from breaking. After flipping, press down gently with a spatula a few times to encourage crispiness. 6. Once both sides are golden and crispy, transfer the pancake to a cutting board. Slice it into bite-sized pieces and serve hot. Don’t forget a small dish of Korean pancake dipping sauce on the side—it’s the perfect pairing!

Tips for Perfect Results

✔️ Crispy Edges Every Time To get your kimchi pancakes extra crispy, make sure the pan is well-heated before you pour in the batter—that sizzle is key! It’s almost like lightly frying it. I also like to spread the batter out a little thinner so it cooks evenly and crisps up nicely around the edges. My favorite part of a Korean pancake is always the edges—for exactly that reason. 🙂 ✔️ Best Kimchi to Use The best kimchi for kimchi pancakes is well-fermented kimchi— the kind that’s tangy, bold, and just a little bit funky. If your kimchi is a few weeks old and has that deep, sour aroma when you open the container, it’s perfect! That sharpness really shines once it’s cooked and balances beautifully with the crispy, savory pancake. If your kimchi is still quite fresh and mild, you can still use it—just add a splash of vinegar to boost the tang before using to slightly deepen the flavor.

How to Store

Let the pancakes cool completely before storing. You can refrigerate them in an airtight container for 2 to 3 days, or freeze them for up to 1 month. To freeze, layer the pancakes with parchment paper in between and store them in a freezer-safe container or bag.

How to Reheat

The best way is to pan-fry them again—just a little oil in the pan over medium heat until they’re heated through and crispy on the outside. It brings the texture right back! You can also reheat kimchi pancakes in an air fryer at 180°C (350°F) for about 4–6 minutes. This brings back the crispy edges without drying them out. Just keep an eye on them so they don’t over-brown! Microwaving works too if you’re short on time, but the edges won’t be as crisp.

Other Korean Pancakes You Might Enjoy

If you loved these crispy kimchi pancakes, here are a few more delicious Korean pancake recipes to try—each with its own unique texture and flavor!

• Korean Seafood Pancake (Haemul Pajeon)
• Korean Garlic Chive Pancake (Buchujeon)
• Mung Bean Pancake (Bindaetteok)
• Korean Potato Pancake (Gamjajeon)

Bonus Tip

Got extra sour kimchi in the fridge? Check out my How to Eat Kimchi guide for even more delicious ways to enjoy it.