Kimchi Jun (Kimchi Patty)

    50 mins

    This is fantastic way to use up any kimchi you may have sitting in your refrigerator. This is an easy starter for any dinner party.

    Ann Lee

    Washington, United States
    2 people made this

    Serves: 4 

    • 2 cups (16oz/ 500ml) fermented Kimchi
    • 1 1/2 cups plain flour
    • 2 cups (500ml) water
    • 1/2 medium yellow onion, sliced
    • Dipping Sauce
    • 4 tablespoons chopped green onions
    • 2 tablespoons (30ml) soya sauce
    • ½ teaspoon Korean red pepper
    • ½ teaspoon sesame oil
    • ½ teaspoon sesame seeds

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Chop the fermented Kimchi and slice the onion. Put into a large mixing bowl. Add the flour and mix them for a minute. Add 2 cups (500ml) water and mix well.
    2. Heat a frying pan to medium heat. Drop 2-3 drops oil in the pan. Using a scoop, place a good amount of the mixture in the pan, about 0.5 cm (1/4 inch) thick, flatten and try to smooth the edge. Cook for 3 minutes. Flip over, press lightly and cook 2 minutes more. The mixture will make about 6 large Kimchi patties.
    3. Mix the ingredients for the dipping sauce. Serve with the dipping sauce.

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    Reviews and ratings
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    Reviews in English (4)


    I will make this again. My husband lived in Korea for a year and misses the food. He told me about 'Kimchi Pancakes' and I was pretty sure that they would be gross. Quite the opposite, these were delicious. The hubby loved them. The only change I made was that I didn't want yellow onion and instead used a bunch of chopped green onion (it's just a flavour preference on my part). Thanks!  -  10 Jan 2017  (Review from Allrecipes US | Canada)


    Made as written and these were excellent! The only thing missing is a little bit of Sriracha. I was worried about how loose the batter was but they turned out beautiful. If you like Kimchi you should really give this a try!  -  03 Apr 2016  (Review from Allrecipes US | Canada)


    Used different ingredients. For a crispier patty replace some or all of the flour with 'fry-mix' or tempura batter mix. When adding the water add 1 cup first and mix well the add a little bit of water each time to make a smooth batter not to runny not to thick  -  15 Jun 2011  (Review from Allrecipes AU | NZ)