Crispy, savory Korean pancakes made with tangy fermented kimchi and a simple flour batter. Known as kimchijeon in Korean, these pancakes are a popular way to use up extra-fermented kimchi, transforming it into a crispy, golden appetizer or side dish. The batter is thin and crispy on the edges while remaining slightly chewy in the center, with pockets of spicy, tangy kimchi throughout. Served with a simple soy dipping sauce, these pancakes are a delicious balance of textures and flavors.
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Whisk together the soy sauce, rice vinegar, sesame oil, sesame seeds, and gochugaru if using in a small bowl to make the dipping sauce, then set aside.
Combine the all purpose flour and rice flour in a large mixing bowl.
Add the cold water, kimchi brine, and lightly beaten egg to the flour mixture and whisk together until you have a smooth, thin batter with no lumps.
Add the roughly chopped napa cabbage kimchi and cut green onions to the batter and stir to distribute evenly throughout.
Heat 2 tablespoons of the vegetable oil in a large non-stick skillet or cast iron pan over medium-high heat until shimmering, about 2 minutes.
Pour half of the kimchi pancake batter into the hot skillet and quickly spread it out into a thin, even circle about 8-9 inches in diameter using the back of a spoon or ladle.
Cook the korean kimchi pancake for 3-4 minutes on the first side without moving it, until the bottom is golden brown and crispy.
Carefully flip the pancake using a large spatula and cook for another 3-4 minutes on the second side until golden brown and crispy.
Transfer the cooked kimchi pancake to a cutting board and repeat the cooking process with the remaining 2 tablespoons of vegetable oil and the second half of the batter.
Cut each korean kimchi pancake into wedges or squares using a sharp knife or pizza cutter.
Serve the korean kimchi pancakes hot with the prepared dipping sauce on the side.
