From Busan with Love: Kimchi Pancakes to Warm Your Soul

Kimchi pancakes, or kimchijeon (김치전), are a beloved Korean dish with a rich history rooted in the country’s culinary traditions. Originating from South Korea, these savoury pancakes are made with well-fermented kimchi, a staple in Korean cuisine. Kimchi, a fermented vegetable dish most commonly made with napa cabbage and spices, is not just a side dish but a cornerstone of Korean meals, offering a tangy, spicy, and umami-packed flavour.

In Korea, kimchi pancakes are often enjoyed as a comforting snack or appetiser, especially on rainy days. There’s even a cultural saying in Korea that rain makes people crave crispy foods, and the sound of rain is likened to the sizzling sound of pancakes frying in a pan.

I first experienced this beautiful dish during my exchange program in Busan in 2019. At the time, I was 17 and unsure of what I wanted to do after high school, so I decided to take on this adventure. Thanks to my father’s friend, a kind-hearted Korean from Jinju-si, a city that is 1 hour 30 minutes away from Busan, I had the opportunity to spend a couple of months immersing myself in Korean culture.

One rainy afternoon, my host mom’s neighbour and friend invited us over for snacks. I had just returned from my class, and we all gathered in her warm kitchen. The kids were playing, and I was curiously asking about the ingredients as the pancakes sizzled in the pan. The smell was heavenly, and the dish paired perfectly with the chilly, rainy weather outside. That cosy afternoon became one of my favourite memories from my time in Korea, and kimchi pancakes have held a special place in my heart ever since.

Ingredients (Serves 3):

• ½ cup well-fermented napa cabbage kimchi, chopped into small pieces, plus 2 tablespoons of the brine

• 3 scallions, chopped

• ½ teaspoon sugar

• ½ cup all-purpose flour

• ½ cup water

• 5 tablespoons vegetable oil (you can use any type of oil, such as corn or canola)

• Secret ingredient: Cheese (I used kashkaval cheese because it melts beautifully)

  
  

Instructions:

1. In a mixing bowl, combine the chopped kimchi, brine, scallions, sugar, flour, and water. Mix everything well to create a smooth batter.

2. If you’re a fellow cheese enthusiast like me, here’s a little twist for you! While the original recipe doesn’t include cheese, I love adding it for an extra layer of crispiness and flavour. It’s not traditional, but it’s a delicious upgrade I can’t resist.

   

   Combining all ingredients

3. Heat 2 tablespoons of oil in a large skillet over medium heat.

4. Pour half of the batter into the skillet, spreading it evenly to form a thin pancake.

   

   Frying up the kimchi pancake

5. Cook for 3-4 minutes on each side, or until golden brown and crispy. Repeat with the remaining batter, adding more oil as needed.

6. Serve hot, optionally with soy dipping sauce, and enjoy!

   

   Kimchi pancake served with soy sauce and sesame seeds

   
   

These kimchi pancakes are perfect for a quick snack, a light meal, or even as a treat while cosying up to your favourite K-drama. I’m currently watching 'See You in My 19th Life' and found this dish to be the ultimate companion for a binge-watching session. Although my pancake didn’t turn out picture-perfect, the taste was absolutely divine! Sometimes, things don’t go exactly as planned, but that doesn’t make them any less beautiful or worthy. Just like food, life is about embracing the imperfections and savouring the joy they bring.

Whether you’re reliving memories of Korea or just looking to try something new, I hope this recipe brings warmth, flavour, and a little piece of Korean culture to your home. I’d love to know how you make it your own—give this recipe a try and leave a comment sharing your experience. After all, food has a way of speaking the universal language of love.

From her kitchen, with love ♡