Kimchi Pancakes

Kimchi Pancakes ‘Kimchi-Jeon’ Kimchi Pancakes are a traditional Korean style pancake that is savoury with some spice. The ingredients in the dish serve to lessen the heat of the kimchi. It is commonly eaten as a snack with friends or as a side dish/appetizer. Koreans especially enjoy eating it on a rainy day with a glass or two of Makkeoli (Korean rice wine.)


  • 1 cup Kimchi with Kimchi juice
  • 1 cup flour
  • 1 cup cold water
  • 1 cup beef or vegetable stock
  • ½ cup chopped veggies, fish, or meat (either use ½ cup of one or ½ cup combination)

Servings: 4 or 5 pancakes depending on size

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Mix the cold water and flour together Add kimchi, beef/vegetable stock and chopped vegetables/tuna and mix well Heat up a frying pan on medium with about 1 tablespoon oil Use one large spoonful or ladle of mixture and put on the frying pan (kimchi pancakes can be small or large) Fry both sides until gently golden brown. Method: For more information email us at:

Kimchi Fried Rice

Kimchi Fried-Rice is a popular rice dish that is eaten as a meal anytime of the day. It is enjoyed by people of all ages as the combination of fried rice, vegetables, and kimchi make for a wonderful flavour profile. It is easily customizable and there are endless variations to this recipe.


  • 1 cup kimchi
  • 2 tbsp kimchi juice
  • 2 cup cooked rice
  • ¼ – ½ cup chopped vegetables (mushrooms, onions, green onion or any of your favourite vegetables)
  • 1 tbsp sesame oil
  • 1 tbsp vegetable oil

Servings: 2-3.

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Fry the kimchi and vegetables in the oil over medium heat for about 5 minutes or until vegetables are cooked. Add the rice and the sesame oil, mix and stir fry for several minutes . Serve Grate ¼ – ½ cup mozzarella cheese and add part way through the stir-fry process. Fry an egg for each person and serve it on top of each plate of fried rice. Crush up seaweed and sprinkle it on the fried rice at the end of the stir-fry process Add tuna or chopped ham by frying together with the kimchi and vegetables