Kimchi Jeon & Pajeon: One Batter, Two Korean Pancakes

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Kimchi Jeon (Kimchi Pancake) & Pajeon (Scallion Pancake): Mastering One Versatile Korean Pancake Batter

Annyeonghaseyo, dear readers of Korean Recipe Lab! It’s your Korean home cook here, writing to you from bustling Seoul. Today, we’re diving into one of my absolute favorite categories of Korean food: savory pancakes, or jeon (전). These aren’t your sweet breakfast pancakes; jeon are crispy, flavorful, and incredibly versatile, making them perfect for a snack, an appetizer, or even a light meal. In Korea, you’ll often find us enjoying jeon on a rainy day with a glass of makgeolli (막걸리, traditional Korean rice wine) or soju (소주, Korean distilled spirit). There’s something so comforting about the sound of sizzling batter and the aroma filling the kitchen.

You might be familiar with two of the most beloved types: Kimchi Jeon (김치전), a fiery and tangy pancake studded with fermented kimchi, and Pajeon (파전), a vibrant scallion pancake often loaded with seafood. While they look and taste distinct, here’s a little secret: the fundamental korean pancake batter for both is remarkably similar! Today, I’m going to teach you how to master one adaptable batter that will allow you to whip up perfect Kimchi Jeon and Pajeon, simplifying your Korean cooking journey. No need for two separate recipes for the base – just one versatile batter and a few simple changes to the add-ins. This approach is exactly how we do it in my family kitchen, making delicious jeon accessible and easy, even with ingredients mostly from your local Western grocery store.

Ingredients

This recipe focuses on a master batter, with specific additions for Kimchi Jeon and Pajeon. You’ll find that many of these ingredients are staples in an Asian market, but I’ll also provide handy substitutions.

For the Master Korean Pancake Batter Base

• 250 g (about 2 cups) all-purpose flour (plain flour)
• 50 g (about ⅓ cup) rice flour OR potato starch (for crispiness)
• 5 g (1 teaspoon) fine sea salt
• 2 g (½ teaspoon) black pepper
• 1 large egg
• 300 ml (about 1 ¼ cups) very cold water or cold kelp/anchovy broth (yuksu, 육수)
• 2 tablespoons neutral cooking oil (e.g., canola, vegetable, grapeseed) for frying, plus more as needed

For Kimchi Jeon (Kimchi Pancake) Add-ins

• 200 g (about 1 ½ cups) well-fermented napa cabbage kimchi (baechu kimchi, 배추김치), finely chopped
• 60 ml (¼ cup) kimchi juice (from the kimchi container)
• (Optional) 100 g (about 3.5 oz) cooked pork belly or canned tuna, shredded or crumbled
• (Optional) ½ small onion, thinly sliced

For Pajeon (Scallion Pancake) Add-ins

• 1 large bunch (about 8-10 stalks) scallions (green onions), cut into 7-8 cm (3 inch) lengths
• (Optional) 100 g (about 3.5 oz) mixed seafood (e.g., small shrimp, squid rings, mussels), defrosted and patted dry
• (Optional) ½ small onion, thinly sliced
• (Optional) ½ small carrot, thinly julienned
• (Optional) 1-2 green chilies (like serrano), thinly sliced (for a little kick!)

For the Dipping Sauce (Choganjang, 초간장)

• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• ½ teaspoon gochugaru (고추가루, Korean chili flakes) (optional, for a slight kick)
• ½ teaspoon toasted sesame seeds

Substitutions

Don’t worry if you can’t find every single ingredient! Here are some common swaps:

• Rice Flour / Potato Starch: These are key for that signature crispy exterior. If you can’t find rice flour, use potato starch. If you can’t find either, cornstarch (cornflour) is an acceptable third choice, though the texture might be slightly different. Avoid using only all-purpose flour, as your pancakes will be less crispy.
• Cold Kelp/Anchovy Broth (Yuksu): This adds a layer of umami that plain water can’t. You can make it by simmering a few dried kelp pieces and dried anchovies in water for 15-20 minutes, then straining. If you don’t have these, good quality vegetable or chicken broth (low sodium) can be used, or simply use cold water.
• Kimchi: Well-fermented, sour kimchi is crucial for Kimchi Jeon. If your kimchi is very fresh, let it sit out at room temperature for a few hours or even a day to encourage fermentation and sourness, or add a tiny splash of vinegar to the kimchi mix.
• Gochugaru (Korean Chili Flakes): For the dipping sauce, if you don’t have gochugaru, a pinch of red pepper flakes (like those used for pizza) can work, but the flavor will be a bit different.
• Seafood for Pajeon: Feel free to use any combination of small shrimp, calamari, mussels, or even just skip it for a purely vegetarian scallion pancake.

How to Make It

This is where the magic happens! Follow these steps closely, and you’ll be making jeon like a seasoned Korean cook.

1. Prepare Your Add-ins: This is the first step because it ensures everything is ready to go once the batter is mixed. For Kimchi Jeon, finely chop your well-fermented kimchi. The smaller the pieces, the more evenly they distribute and crisp up in the pancake. If using pork belly, slice it very thinly or shred. If using tuna, drain it well. For Pajeon, cut the scallions into 7-8 cm (3-inch) lengths. This ensures they maintain their shape and flavor in the pancake, giving you distinct bites of scallion. If using seafood, pat it thoroughly dry to prevent excess moisture from making the pancake soggy. Slice any optional onions or carrots thinly for quick cooking.

2. Whisk the Master Batter: In a large mixing bowl, combine the all-purpose flour, rice flour (or potato starch), salt, and black pepper. Whisk these dry ingredients together thoroughly. Why dry first? This ensures even distribution of salt and starch, preventing pockets of unseasoned flour or lumps. Next, add the cold water (or broth) and the egg. Whisk until just combined and smooth. Why cold liquid? Using very cold water or broth helps inhibit gluten development in the flour, which contributes to a crispier pancake. It’s a small trick that makes a big difference in texture! Avoid overmixing, as this can develop too much gluten and result in a tough, chewy pancake.

3. Combine Batter and Add-ins: Now for the personalized touch!

   • For Kimchi Jeon: Add the chopped kimchi, kimchi juice, and any optional pork/tuna or onion to the master batter. Mix gently with a spoon or spatula until everything is coated. You want just enough batter to bind the ingredients together. The kimchi juice adds extra flavor and a beautiful reddish hue.
   • For Pajeon: Add the prepared scallions and any optional seafood, onion, carrot, or green chilies to the master batter. Gently fold to coat the ingredients. For Pajeon, sometimes Koreans prefer a higher ratio of scallions to batter, so feel free to adjust based on your preference for a more vegetable-forward pancake.

4. Heat the Pan: Place a large, non-stick frying pan or cast-iron skillet over medium-high heat. Add about 2 tablespoons of neutral cooking oil. Why medium-high heat? This is crucial for creating that coveted crispy, golden-brown crust without burning the inside or making the pancake greasy. You want the oil to shimmer gently, indicating it’s hot enough, but not smoking.

5. Cook the Pancakes: Once the pan is hot, ladle about ½ to ¾ cup of your chosen batter (Kimchi Jeon or Pajeon mix) into the pan. Immediately spread it out evenly with the back of your ladle or spoon to your desired thickness. For Kimchi Jeon, we often make them thinner for maximum crispiness. For Pajeon, sometimes they’re left a bit thicker to showcase the long scallion pieces. Let it cook undisturbed for 3-5 minutes, or until the edges look crispy and the bottom is golden brown. Why wait? This allows the pancake to set and form a crust. Once the edges are set and you see bubbles forming on top, carefully flip the pancake. Add another tablespoon of oil around the edges of the pancake – why? This oil will seep underneath, ensuring the second side gets just as crispy and helps with even cooking. Continue to cook for another 3-4 minutes, pressing down gently with your spatula occasionally to ensure good contact with the pan. The pancake is done when both sides are golden brown and crispy and the center is cooked through. Repeat with the remaining batter, adding more oil as needed for each pancake.

6. Make the Dipping Sauce: While your pancakes are cooking, combine all the dipping sauce ingredients in a small bowl and whisk well until the sugar dissolves. This simple dipping sauce (choganjang) perfectly balances the richness of the pancakes with a tangy, savory kick. Taste and adjust to your liking – more sugar for sweetness, more vinegar for tang.

Tips from a Korean Kitchen

Here are some insider tips my grandmother taught me, to ensure your jeon are always perfect:

• Don’t Overmix the Batter: This is a golden rule for any pancake or fried dough. Overmixing develops gluten too much, leading to a tough, rubbery texture instead of a tender, crispy one. Mix just until no dry streaks of flour remain.
• The Colder, The Crispier: Always use very cold water or broth for your batter. Even better, chill your mixing bowl for 10-15 minutes beforehand! The shock of cold batter hitting a hot pan is a secret to achieving that wonderfully crispy exterior.
• Pan Temperature is Paramount: As I mentioned in the steps, medium-high heat is ideal. If the pan isn’t hot enough, the pancake will absorb too much oil and become greasy and soggy. If it’s too hot, the outside will burn before the inside cooks through. Experiment to find your stove’s sweet spot.
• Don’t Skimp on the Oil: For a truly crispy jeon, you need a generous amount of oil. The pancake literally “fries” in the pan, creating that irresistible crunch. Add more oil around the edges when you flip for maximum crispiness on both sides.
• Well-Fermented Kimchi is Best for Kimchi Jeon: Seriously, the older and sourer your kimchi is, the better your Kimchi Jeon will taste. The fermentation adds depth and a fantastic tang that fresh kimchi simply can’t replicate. It’s the sourness that truly makes Kimchi Jeon sing.
• Slice Kimchi Thinly: Especially important for Kimchi Jeon. Large chunks of kimchi can release too much water, preventing that area from crisping up, and can make the pancake fall apart. Thinly sliced pieces integrate better into the batter and cook more evenly.

Storage

Jeon are best enjoyed fresh, hot off the pan, but leftovers can certainly be saved:

• Refrigerator: Store leftover pancakes in an airtight container in the refrigerator for up to 2-3 days.
• Freezer: To freeze, allow pancakes to cool completely. Wrap individual pancakes tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 1-2 months.
• Reheating: For best results and to regain some crispiness, reheat jeon in a non-stick pan over medium heat with a little oil until warmed through and crispy on the outside. You can also use an air fryer at 180°C (350°F) for 5-7 minutes. Microwaving is an option, but it will result in a softer, less crispy texture.

FAQ

Can I make this Korean pancake batter gluten-free?

Yes, absolutely! You can achieve a gluten-free Korean pancake batter by replacing the all-purpose flour with a gluten-free all-purpose flour blend (ensure it contains xanthan gum or add ½ teaspoon per cup of flour). Keep the rice flour or potato starch as these are naturally gluten-free and contribute to the authentic texture. Many Koreans also use a mixture of mung bean flour for a different type of jeon (bindaetteok, 빈대떡), which is also naturally gluten-free.

What kind of kimchi is best for Kimchi Jeon?

The secret to truly delicious Kimchi Jeon is well-fermented, sour baechu kimchi (napa cabbage kimchi). As kimchi ages, it develops a deeper, more complex sour and umami flavor that is perfect for cooking. Fresh kimchi tends to be less sour and might not give you that iconic tangy punch. If your kimchi isn’t sour enough, let it sit at room temperature for a day or two to encourage fermentation.

Why are my Korean pancakes soggy instead of crispy?

There are a few common culprits for soggy pancakes:

1. Pan Temperature: The pan wasn’t hot enough. It needs to be medium-high to quickly sear and crisp the exterior.
2. Not Enough Oil: Jeon needs to be almost fried, not just lightly greased. A good amount of oil helps create that golden, crispy crust.
3. Overcrowding the Pan: Cooking too many pancakes at once lowers the pan’s temperature and steams the pancakes instead of frying them. Cook in batches.
4. Batter Too Thick: A very thick batter can result in a doughy interior that struggles to crisp up. Ensure your batter has a pourable, yet thick, consistency.
5. Too Much Moisture from Add-ins: If you’re using very watery vegetables or un-dried seafood, they can release moisture and make the pancake soggy. Pat seafood dry and drain kimchi well (except for the juice you intentionally add).

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