Best Vegetarian Kimchi Pancake Recipe for Easy Meals

If you’ve ever craved a crispy, savory snack that packs a punch of flavor without any meat, then this best vegetarian kimchi pancake recipe is just what you need. Kimchi pancakes, also known as kimchijeon, are a beloved Korean street food that combines the tangy, spicy notes of fermented kimchi with a light, crispy batter.

This vegetarian twist skips the traditional seafood or meat additions, making it perfect for those who prefer plant-based delights without sacrificing any of the bold flavors. Whether you’re looking for a quick appetizer, a comforting snack, or a fun dish to share with friends, these kimchi pancakes hit all the right notes.

In this recipe, you’ll find easy-to-follow steps and tips to achieve the perfect balance of crunch and chew, with just the right amount of spicy zing. Plus, it’s a great way to use up leftover kimchi in your fridge, turning it into a crowd-pleaser.

Ready to dive into this delicious Korean classic? Let’s get started!

Why You’ll Love This Recipe

This vegetarian kimchi pancake recipe is a fantastic blend of simplicity and flavor. It’s incredibly quick to prepare — perfect for weeknights or impromptu gatherings.

The crispy edges with a soft, savory interior make it irresistibly tasty. Using just a handful of pantry staples along with your favorite kimchi, you can whip up a dish that’s both comforting and exciting.

Moreover, it’s versatile! You can customize the vegetables, adjust the spice level, or even experiment with dipping sauces.

And for health-conscious eaters, it’s a lighter alternative to deep-fried snacks, pan-fried to perfection with minimal oil. If you enjoy dishes like our Classico Sun Dried Tomato Alfredo Sauce Recipe or crave the crunch of our Chocolate Heaven Cake Recipe, you’ll find this kimchi pancake equally delightful in its savory category.

Ingredients

• 1 cup kimchi, chopped (with some juice)
• 3/4 cup all-purpose flour
• 1/4 cup rice flour (for extra crispiness)
• 1/2 cup cold water
• 1/4 cup scallions, chopped
• 1 small carrot, julienned or grated
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil (for frying)
• Optional: 1 teaspoon gochugaru (Korean red pepper flakes) for extra heat

Equipment

• Mixing bowl
• Whisk or fork
• Non-stick frying pan or cast-iron skillet
• Spatula (preferably thin and flexible)
• Measuring cups and spoons
• Chopping board and knife
• Plate lined with paper towels (for draining excess oil)

Instructions

1. Prepare the kimchi: Chop the kimchi into bite-sized pieces and reserve about 2 tablespoons of the kimchi juice. This juice adds wonderful tang and flavor to the batter.
2. Mix the batter: In a mixing bowl, combine the all-purpose flour, rice flour, salt, pepper, and gochugaru if using. Whisk in the cold water and kimchi juice until the batter is smooth and slightly thick but still pourable.
3. Add the vegetables: Fold in the chopped kimchi, scallions, and carrot. Mix gently to combine, ensuring the kimchi and veggies are evenly distributed.
4. Heat the pan: Place your non-stick or cast iron pan over medium heat and add 1 tablespoon of vegetable oil. Let it heat until shimmering but not smoking.
5. Cook the pancake: Pour half of the batter into the pan, spreading it out evenly to about 1/4-inch thickness. Let it cook undisturbed for 3-4 minutes until the edges turn golden brown and crispy.
6. Flip carefully: Using a spatula, gently flip the pancake over. Cook the other side for another 3-4 minutes until golden and cooked through.
7. Drain excess oil: Transfer the cooked pancake to a plate lined with paper towels to absorb extra oil. Repeat the process with the remaining batter, adding more oil as needed.
8. Serve warm: Cut the pancakes into wedges and serve immediately with your favorite dipping sauce.

Tips & Variations

For the crispiest pancakes, use a combination of all-purpose and rice flour. Rice flour adds a lovely crunch that makes the texture stand out.

Don’t skimp on the oil during frying — this helps develop a golden, crispy crust. Just be sure to drain excess oil after cooking.

Vegetable variations: Feel free to add thinly sliced mushrooms, zucchini, or even shredded potatoes for extra texture and flavor.

Spice adjustment: If you prefer less heat, reduce the amount of kimchi juice and omit gochugaru. For more spice, add fresh chopped chili or a splash of hot sauce to the batter.

Vegan alternative: This recipe is naturally vegan, but double-check your kimchi to ensure it contains no fish sauce or shrimp paste if strict vegan.

Nutrition Facts

Serving Suggestions

Kimchi pancakes are best enjoyed hot and crispy with a simple dipping sauce made from soy sauce, rice vinegar, a pinch of sugar, and a few drops of toasted sesame oil. For an extra touch, add some finely chopped garlic or chili flakes to the sauce.

They pair beautifully with a fresh cucumber salad or a bowl of steamed rice. If you’re looking for a more substantial meal, serve alongside our Chicken Manchego Recipe for a fusion of flavors, or enjoy as a starter before a comforting bowl of Clam Chowder San Francisco Recipe.

Conclusion

With this vegetarian kimchi pancake recipe, you can bring the vibrant flavors of Korean street food right into your kitchen with ease. Crispy on the outside, tender and flavorful on the inside, these pancakes make a fantastic snack or appetizer.

The recipe is flexible enough to accommodate your spice preferences and available vegetables, making it a versatile addition to your recipe collection.

Whether you’re a seasoned kimchi fan or trying it for the first time, this recipe offers a delicious way to enjoy kimchi in a new form. Don’t forget to explore more of our tasty dishes like the Cinnamon Pecan Ice Cream Recipe for dessert or our savory Cheese Penny Recipe for your next gathering.

Happy cooking and enjoy every crispy bite!

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