Like many people, I discovered pajeon, the Korean savoury pancake, through K-dramas. During the early days of the COVID-19 pandemic, we were stuck in our apartment for weeks. Nowhere to go. Nothing much to do. From Crash Landing on You, I watched another .. and another…and another.
Somewhere in between all the plot twists and heartbreaks, I started noticing the food. Bubbling stews. Funky fried rice with kimchi. Grilled meats. And then pajeon, a golden crispy-edged pancake you could make in minutes. OMG!
I quickly looked up the recipe for pajeon and found out that the recipe was pretty simple. Just a flour and water batter with spring onions, and whatever else you want to throw in. While seafood is the most popular filling, the beauty of this dish is how easily it adapts to what you have in the fridge.
How to make chicken kimchi pajeon
My go-to version of pajeon these days stars chicken and kimchi. The tangy depth and heat of the kimchi along with the freshness of the spring onion, and the meatiness of chicken come together in a pancake that’s hearty, punchy, and full of texture. It’s a good way to use up leftovers, packed with flavour, and comes together, fast! One bowl cooking at its best 🙂
To make it, start by mixing together chopped ingredients and seasonings, then fold in plain flour with an egg, a splash of soy sauce and sesame oil, and just enough cold water to form a thick, pourable batter. Spoon the mixture into a hot, oiled pan. Press it down lightly, cook until crisp and golden on one side, then flip and repeat. Serve it with a dipping sauce made of soy sauce, vinegar, and chilli oil.
Sure, it’s not fancy but it’s super comforting. Crispy outside, soft inside, and full of flavour, it’s so simple yet satisfying. Sometimes, when I’m not sure what to cook, I make this. It fills the belly – and reminds me of that strange, quiet time when we were all trying to stay safe, and I found joy in small things—like learning how to make a pancake from a country I’d never been to.
The full recipe is just below. Try it, and make it your own.
Watch the full video on how to make chicken kimchi pajeon
If you are fond of funky, tangy Korean flavours, you’ll love my kimchi fried rice!
Chicken Kimchi Pajeon
Ingredients
Pancake
- ½ cup chopped kimchi with a bit of juice
- ½ cup raw chicken finely diced but not ground, you still want a bit of texture
- ½ cup spring onions chopped
- 1/4 cup all-purpose flour
- 1/2 egg
- ¼ cup water
- 2 tsp soy sauce
- 1 tsp sesame oil
- Pinch of white pepper
- Pinch of salt (omit if kimchi is very salty)
- 2 tbsp Oil for frying
Dipping sauce
- 2 tbsp soy sauce
- 1 tsp rice vinegar
- 2 tbsp chilli oil
Instructions
- In a bowl, mix chopped kimchi, chicken, springs onions, soy sauce, sesame oil, and white pepper until well combined.
- Add flour, egg and just enough water just enough cold water to make a thick but pourable batter.
- Heat oil in a non-stick pan over medium-high heat. Pour a ladle of batter into the pan and spread it thinly and evenly.
- Cook until the bottom is golden brown and crispy (about 3–4 minutes), then flip carefully and cook the other side for another 2–3 minutes.
- Remove and drain on paper towels. Repeat with remaining batter.