Homemade Jeon with Spicy Chili Oil Sauce

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There’s nothing I love more than a crispy, golden pancake that’s packed with flavor and comes together in minutes—especially when it involves kimchi. If you’ve never made a kimchi pancake before, you’re in for a treat. This spicy, savory, and ultra-satisfying dish (known as kimchi jeon in Korean) is my go-to for a quick lunch, a cozy snack, or the perfect side to a homemade Korean meal.

So, what exactly is jeon? It’s the Korean word for “pancake,” but don’t think sweet and fluffy here. Homemade jeon is all about crispy edges, salty-savory flavor, and loads of umami. Whether it’s packed with seafood, green onions, or funky kimchi like this version, jeon is super versatile and endlessly craveable.

Kimchi pancakes originated in Korean home kitchens as a way to use up over-fermented kimchi. That sour funkiness might be a little much for fresh eating, but it’s absolutely perfect when mixed into a savory batter and pan-fried to crispy perfection. It’s a classic example of how Korean cuisine turns leftovers into something magical.

When I make this at home, I love serving it with a soy-based dipping sauce, a bowl of steamed rice, and maybe even a fried egg on top if I’m feeling fancy. And if you're like me and love a little heat, don’t forget to drizzle it with your favorite chili oil (I may or may not keep a bottle of our own Hotgirlsauce blend within reach at all times 😏).

Best of all, making a homemade kimchi pancake is so easy. If you’ve got 10 minutes, a hot pan, and a handful of ingredients, you can have a restaurant-worthy Korean pancake sizzling away in your kitchen. Let’s get into it!

• Ingredients for Kimchi Pancakes
  • Tools You'll Need
• Step-by-Step Instructions to Make Delicious Kimchi Pancakes with Hotgirlsauce Dip
• Kimchi Pancake Recipe Card

Ingredients

Vegetables

• Over-fermented kimchi, chopped
  
• Yellow onion, thinly sliced
  
• Scallions, julienned
  

Batter

• All-purpose flour
  
• Cornstarch or potato/tapioca starch (this is the secret to a crispy finish)
  
• Salt
  
• Water
  

Dipping Sauce

• Soy sauce
  
• Black vinegar or rice vinegar
  
• Sesame oil
  
• Water
  
• Sesame seeds
  
• Gochugaru (Korean red pepper flakes)
  
• Scallion
  
• Garlic
  
  

What Tools You’ll Need

To make this homemade scallion pancake with kimchi, you’ll need just a few kitchen basics:

• A sharp knife and cutting board
  
• Mixing bowls
  
• Measuring cups and spoons
  
• A nonstick or cast-iron skillet
  
• A heatproof spatula
  
• A small bowl for the dipping sauce
  
  

How to Make a Kimchi Pancake

Step 1: Mix Your Batter

In a large bowl, whisk together the flour, starch, salt, and water until smooth and lump-free. For a crispier batter, mix starch with flour before adding salt and water for a crispier outside and chewy inside. They also sell pancake mix at Korean markets for the ultimate texture. For a chunkier batter, use less water for a vegetable-forward texture. For doughier pancakes, add more water to the batter, no need to increase flour.  This will also stretch your batter so you get even more kimchi pancakes. 

Step 2: Add the Veggies

Stir in the chopped kimchi, sliced onion, and scallions until they’re fully coated in the batter.

Step 3: Prepare Your Dipping Sauce

In a small bowl, combine all ingredients, including your Hotgirlsauce chili oil, until well mixed. Set aside for after the pancakes are ready.

Step 4: Cook the Kimchi Pancakes

Preheat the pan. Heat a nonstick skillet over medium heat and add a generous splash of neutral oil.Cook the pancake. Pour the batter into the hot pan and spread it into a thin, even layer. Cover and let it cook for 2–3 minutes.

Step 5: Flip Like a Pro

Gently loosen the pancake with a spatula and flip it over. Add a bit more oil if needed. You want a deep golden brown crust. Once flipped, press the pancake down with your spatula to eliminate air bubbles and amp up that crispy texture. Cook for another 2–3 minutes on the second side.

Step 6: Serve & Enjoy

Slice the pancake into wedges and serve immediately with Hotgirlsauce chili oil - any flavor will do, but for this recipe, I like to use the OG Hot Girl Sauce.

Share Your Homemade Jeon with Us!

If you make this kimchi pancake, I’d love to see it! Drop a comment and leave a review below to let me know how yours turned out. And don’t forget to tag your photos or videos on Instagram or TikTok with @thehotgirlsauce—your homemade jeon deserves to be seen!

Whether you're a Korean food newbie or a longtime jeon lover, this crispy, savory kimchi pancake is guaranteed to hit the spot. It's quick, satisfying, and the perfect excuse to break out that leftover kimchi in the back of your fridge. So what are you waiting for? Let’s get sizzling 🔥

Want a Hassle-Free Kimchi Pancake?

While I promise this recipe is as easy as could be, if you’re looking to skip the prep and the mess, there are a few grocery store options that could scratch your kimchi pancake itch. While they’re not as easy to find as traditional Korean scallion pancakes, they’ll be fine when you’re in a pinch. And of course, they’ll pair amazingly well with any flavor of Hotgirlsauce chili oil: 

• Shirakiku Kimchi Pancake
• Saongwon Kimchi Pancakes

These are perfect when done in the air fryer, but a traditional stovetop and pan will do nicely, too!

More Recipes Featuring Hotgirlsauce

Looking for other ways to use your Hotgirlsauce chili oil obsession? Check out these 🔥 recipes:

• Chicken Ginger Dumplings with Hot Chili Oil Dipping Sauce
  
• Homemade Scallion Pancake: Vegetable Pajeon with Spicy Chili Oil Sauce
  
• Creamy, Spicy Peanut Noodles with Homemade Peanut Sauce
  
  

Homemade Kimchi Pancake Recipe

Prep time: 15 minutes

Cooking time: 8 minutes per kimchi pancake

Servings: 10 pancakes

Difficulty level: Easy 

VEGETABLE INGREDIENTS:

• 1/2 cup over-fermented kimchi, chopped
• 1/3 yellow onion, thin sliced
• 3 scallions, julienned

BATTER INGREDIENTS:

• 1/2 cup flour
• 1/4 cup cornstarch or potato or tapioca starch (This is the secret ingredient to Korean pancakes, and what keeps them so crispy. I used both cornstarch and tapioca starch in this recipe)
• 1/2 TBSP salt
• 1/2 cup water

DIPPING SAUCE INGREDIENTS:

• 3 TBSP Soy Sauce
• 1 TBSP Black Vinegar or Rice Vinegar
• 1 TBSP Sesame oil
• 1 TBSP Water
• 1/2 TBSP Sesame Seeds
• 1 tsp gochugaru (Korean red pepper flakes)
• 1 scallion minced
• 1 garlic clove minced

PREPARATION:

1. Mix all batter ingredients until smooth
2. Add all vegetables and combine until evenly mixed into batter
3. Heat nonstick pan over medium heat with neutral oil
4. Pour batter into hot pan in a thin and even layer
5. Cover and let cook for 2-3 minutes
6. Carefully release the pancake with your spatula and flip. Use a tiny bit more oil if necessary. The cooked side should be golden brown
7. Press pancake down with the spatula which will ensure no air bubbles, and a crispy texture on the outside
8. Let cook another 2-3 minutes until golden brown
9. Serve immediately with dipping