Crispy on the outside, savory and rich on the inside, these pork belly and kimchi pancakes are pure comfort food with bold flavor. Fermented kimchi adds tang and depth, while thin slices of pork belly render into the batter, creating irresistible crispy edges in every bite. Pan-fried until golden and served with a simple soy dipping sauce, this Korean-inspired pancake is perfect for sharing as an appetizer, enjoying as a snack, or turning into a satisfying weeknight meal.
Crispy Pork Belly & Kimchi Pancakes (Kimchi Jeon with Pork Belly)
Equipment
- Mixing bowl
- Whisk
- Cutting board
- Sharp knife
- measuring cups
- Measuring spoons
- large nonstick skillet or cast iron pan
- Spatula
- Tongs
- paper towels
- serving plate
Ingredients
Pancake Batter
- 1 cup all-purpose flour
- 2 tbsp cornstarch for extra crispiness
- ¾ cup ice-cold water or dashi for more depth
- 1 large egg
- 1 tsp soy sauce
- 1 tsp sesame oil
- ¼ tsp salt adjust based on kimchi saltiness
Filling
- 1 cup napa cabbage kimchi well-drained and chopped
- ½ cup kimchi juice optional, for deeper flavor
- 6–8 oz pork belly thinly sliced
- 3 scallions sliced into 2-inch lengths
- 1 small onion thinly sliced (optional)
- 1 tsp sugar balances kimchi acidity
- Neutral oil for frying
Optional Add-Ins
- 1 small zucchini julienned
- 1 red chili thinly sliced
- Mozzarella or low-moisture cheese fusion style
Dipping Sauce (Highly Recommended)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- ½ tsp sesame oil
- ½ tsp gochugaru
- 1 tsp toasted sesame seeds
Instructions
Make the Batter
- In a bowl, whisk flour, cornstarch, water, egg, soy sauce, sesame oil, and salt until just combined. The batter should be pourable but not thin.
Prepare the Filling
- Add chopped kimchi, kimchi juice (if using), sugar, scallions, onion, and pork belly slices to the batter. Gently fold to coat everything evenly.
Pan-Fry the Pancakes
- Heat a large nonstick or cast-iron skillet over medium-high heat with a generous layer of oil.
- Pour about ¾ cup batter into the pan and spread thin.
Crisp to Perfection
- Cook 3–4 minutes until the bottom is deeply golden and pork belly is rendered. Flip and cook another 2–3 minutes, pressing lightly with a spatula.
Finish & Serve
- Transfer to a cutting board, slice into wedges, and repeat with remaining batter.
Notes
- Kimchi matters: Well-fermented, sour kimchi gives the best flavor. Drain it well and squeeze out excess liquid to keep the pancakes crispy, adding kimchi juice back only if you want a stronger tang.
- Crispiness tip: Use ice-cold water (or dashi) in the batter and don’t overmix—small lumps are fine and help with texture.
- Pork belly slicing: Thin slices render faster and crisp better. If your pork belly is thick, partially freeze it for easier slicing.
- Oil level: These pancakes need a generous amount of oil. A shallow fry (not just a light coating) produces the best golden crust.
- Heat control: Medium-high heat works best. Too low and the pancakes absorb oil; too high and the batter browns before the pork belly cooks through.
- Press gently: Lightly pressing the pancake while cooking helps the pork belly render fat and crisp evenly.
- Serving timing: Serve immediately—kimchi pancakes lose their crunch quickly as they sit.
- Flavor tweaks: Add gochugaru for heat, extra scallions for freshness, or a pinch of sugar if your kimchi is extremely sour.
- Storage & reheating: Best eaten fresh, but leftovers can be reheated in a hot skillet or air fryer to restore some crispiness (avoid the microwave).
Frequently Asked Questions
Can I make pork belly and kimchi pancakes ahead of time?
These pancakes are best enjoyed fresh while hot and crispy. If needed, you can mix the batter and prepare the fillings a few hours in advance, but cook the pancakes just before serving for the best texture.
What type of kimchi works best for this recipe?
Well-fermented napa cabbage kimchi is ideal. Sour, older kimchi provides deeper flavor and balances the richness of the pork belly better than fresh kimchi.
Can I substitute the pork belly with another protein?
Yes. Thinly sliced bacon, pork shoulder, shrimp, or even sliced mushrooms can be used. Bacon will be leaner and less rich, while mushrooms work well for a vegetarian version.
Are these pancakes spicy?
They are mildly spicy, depending on the kimchi used. To increase heat, add gochugaru or sliced fresh chili. For a milder version, rinse the kimchi briefly and reduce the amount used.
What should I serve with kimchi pancakes?
They pair well with a soy-vinegar dipping sauce, pickled vegetables, or a simple cucumber salad. They’re also great alongside rice or as part of a Korean-inspired spread.
Can I make this recipe gluten-free?
Yes. Use a gluten-free all-purpose flour blend and ensure your soy sauce and kimchi are certified gluten-free.
How do I reheat leftovers without losing crispiness?
Reheat pancakes in a hot skillet or air fryer until warmed through and crisp again. Avoid microwaving, as it will make them soft.
Love bold, savory flavors? Try more Sugar Cloud Baking favorites:
- 🥢 Soy-Braised Pork Belly Udon with Vegetables – https://sugarcloudbaking.com/2026/01/30/soy-braised-pork-belly-udon-with-vegetables/
- 🌶️ Sichuan Spicy Beef Soup – https://sugarcloudbaking.com/2026/01/24/sichuan-spicy-beef-soup/
- 🥂 Caviar & Uni Toast – https://sugarcloudbaking.com/2026/01/17/caviar-uni-toast/
- 🥗 Jellyfish Salad with Pear and Imitation Crab – https://sugarcloudbaking.com/2026/01/11/jellyfish-salad-with-pear-and-imitation-crab/
- 🍲 Hot and Sour Soup – https://sugarcloudbaking.com/2026/01/10/hot-and-sour-soup/
Leave a Reply