Chicken Kimchi Pajeon
A simple, satisfying pajeon recipe with chicken, kimchi and spring onions—born from lockdown cravings and K-drama marathons
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.
Video
Notes
Chicken Kimchi Pajeon (Korean Savoury Pancake) - Quick FAQ
1. What is pajeon?
Pajeon is a Korean savoury pancake made with a simple flour-and-water batter, usually filled with spring onions and optional proteins like seafood, chicken, or kimchi.
2. Do I need a special Korean pancake mix?
No. Your version uses plain flour, water, egg, and seasonings. Pajeon mix is convenient, but not necessary.
3. Can I make pajeon without kimchi?
Yes — simply replace it with spring onions, vegetables, leftover meats, or canned seafood. The batter is very forgiving.
4. What kind of chicken works best?
Cooked chicken thigh or breast, finely chopped or shredded, works best. Leftovers are perfect.
5. How do I keep pajeon crispy?
Use a hot, well-oiled pan, spread the batter thinly, and press it down lightly. Let the pancake crisp fully before flipping.
6. Why is my pajeon soggy?
Common reasons:
Too much water in the batter
Pan not hot enough
Overloading with wet ingredients like kimchi
Drain your kimchi lightly before mixing.
7. What consistency should the batter be?
It should be thick but pourable — like a slow pancake batter. Add water gradually until it reaches the right texture.
8. Can I make this gluten-free?
Yes. Replace flour with a gluten-free blend or rice flour. The pancake will be slightly softer but still delicious.
9. What dipping sauce goes with pajeon?
A simple Korean-style sauce:
Soy sauce
Vinegar
Chilli oil
Optional sesame seeds or spring onions
10. Can I reheat leftover pajeon?
Yes. Reheat in a pan or airfryer for best crispiness. Avoid microwaving — it turns the pancake soft.