- 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).
Crispy Pork Belly & Kimchi Pancakes (Kimchi Jeon with Pork Belly)
These crispy pork belly and kimchi pancakes are savory, crunchy, and packed with bold umami flavor. Thin slices of pork belly render as the pancake cooks, creating a rich, crispy texture that pairs perfectly with tangy, fermented kimchi. Lightly seasoned batter and scallions balance the richness, while pan-frying delivers a golden, irresistible crust. Served hot with a soy-vinegar dipping sauce, they’re perfect as a shareable appetizer, snack, or satisfying meal.
Servings 4 pancakes
Calories 350kcal
Cost $10 for entire recipe
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.