Rice Paper Kimchi Pancake – Crispier Kimchi Jeon Korean Hack
Rice paper kimchi pancake is a viral Korean kimchi pancake elevated by a Korean home cook’s rice paper hack for an extra-shattering crust. Unlike other recipes that add extra frying powder to make the batter heavier, this one simply wraps the pancake in a sheet of rice paper to create that crispy crust. Total time: 10 minutes. Serves 1. This is the method trending among younger Koreans right now, delivering a crunch that no regular kimchi jeon recipe can match, which is exactly why I keep coming back to this crispy kimchi pancake with rice paper.
The Korean Hack: Why Rice Paper?
Most kimchi jeon recipes are made with buchim-garu and kimchi but lately, younger Koreans have been doing a simple crispy upgrade. While the kimchi batter is still in the pan, you take a sheet of rice paper softened in lukewarm water and press it right onto the surface. That one layer completely transforms this Korean pancake! Instead of soft and chewy, a genuinely crispy kimchi pancake! You know that soggy feeling when you leave kimchi jeon sitting on the plate and it goes limp? Forget that. This one stays crispy even as it cools.
Aged kimchi or your kimchi pancake is ruined
The sourness of well-fermented kimchi is what makes this pancake truly delicious. The richness of the oil and the tanginess of the kimchi balance each other perfectly.
- 👱🏼♀️ Korean Unnie Blonde Kimchi tip: If your kimchi isn’t fully fermented yet, there’s a fix! I add just a tiny splash of vinegar, about 0.5 tsp. It gives you a similar effect to properly aged sour kimchi. This is my secret haha.
Why tuna fish sauce and not regular fish sauce?
In this kimchi jeon recipe, I use chamchi aekjeot (tuna fish sauce) instead of standard anchovy fish sauce. Tuna fish sauce doesn’t have that fishy smell that regular fish sauce can bring it has a deep, clean umami instead. Can’t find it? Korean anchovy fish sauce works too, just use a little less!
5 Healthy Korean Lunchboxes That Helped Me Lose 20 kg
Rice Paper Kimchi Pancake Ingredients
For Kimchi pancake
For Dipping sauce
How to Make Rice Paper Kimchi Pancake
1. Prep the kimchi and green onions
Chop the kimchi into small pieces.
2. Mix the batter. Don’t overmix
In a mixing bowl, combine buchim-garu, kimchi, tuna fish sauce, gochugaru, and cold water. Mix roughly. Overmixing develops gluten and makes the pancake chewy rather than crispy.
3. Pan-fry the first side
Heat a pan over medium-high heat. Add olive oil generously and pour in the batter. Spread wide with the back of a ladle. Fry until the bottom is set and golden brown.
4. The rice paper flip – the key step
Dip one sheet of rice paper in lukewarm water for 3–5 seconds only. It should still feel slightly stiff. Lay it on top of the uncooked surface, then immediately flip the pancake. Press gently with a spatula.
💡 3–5 seconds in lukewarm water only. Too long = gummy, not crispy.
5. Finish and serve
Continue frying both sides until deep golden and crispy all over. Cut into bite-sized pieces and serve immediately with the dipping sauce.
👱🏼♀️My Healthier Way of Crispy Kimchi Pancake
I’m not going to call this a health food. But there are a few choices I made to keep this recipe on the healthier side and I want to share them with you!
An easy 7-day Korean meal plan where every day targets a different skin concern.
Missing an Ingredient? Here’s My Fix
- No buchim-garu? Use all-purpose flour and add salt, potato starch, onion powder and garlic powder.
- No tuna fish sauce? Anchovy fish sauce works but use slightly less. For vegan, replace with soy sauce or just skip but add a little bit of salt.
- No matsul? Cooking wine, white wine works too or use water instead.
- Want more protein? Add some eggs, bacon or shrimp as you want!
The Right Way to Store Rice Paper Kimchi Pancake
- Keep leftovers in an airtight container in the fridge for up to 2 days.
- To reheat: pan-fry over medium heat with a little olive oil for 2–3 minutes per side or 2 mins in the microwave.
What to Serve with Rice Paper Kimchi Pancake
- Makgeolli (Korean rice wine): the classic Korean pairing.
- Bossam
Samhap: Bossam Dubu Kimchi Trio
Quick Cubed cucumber kimchi
Kimchi Bibim Guksu: 10-Min Korean Spicy Cold Noodles
FAQ
Crispier Rice Paper Kimchi Pancake
Equipment
Ingredients
- 1 sheet rice paper
- 100 g Korean pancake mix buchim-garu
- 115 g cold water
- 100 g aged kimchi
- 1 tbsp tuna fish sauce you can replace it with fish sauce or soy sauce or skip it.
- 1 tsp gochugaru Korean red pepper flakes
- 5 tbsp olive oil
Dipping Sauce (Buchimgae soy sauce)
- 2 tbsp soy sauce
- 1 tbsp vinegar
- 1 tbsp matsul cooking wine, white wine or water works
- 1 tsp sesame seeds
Instructions
- Chop the kimchi into small pieces.100 g aged kimchi
- In a mixing bowl, combine pancake mix, kimchi, tuna fish sauce, gochugaru, and cold water. Mix roughly.100 g Korean pancake mix, 115 g cold water, 1 tbsp tuna fish sauce, 1 tsp gochugaru
- Heat a pan, add oil, and pour in the kimchi pancake batter. Spread it wide with a ladle.5 tbsp olive oil
- When the bottom of the pancake is cooked through, dip a sheet of rice paper in lukewarm water and place it on top of the uncooked side. Then flip the pancake and cook until the rice paper side is done.1 sheet rice paper
- Fry both sides in oil until golden brown, cooking it almost like a shallow fry is what makes it extra crispy.
- Mix the dipping sauce ingredients together to make the buchimgae soy sauce.2 tbsp soy sauce, 1 tbsp vinegar, 1 tbsp matsul, 1 tsp sesame seeds
- Cut the kimchi pancake into small pieces and serve with the dipping sauce.
Nutrition
Tried this recipe?
I read and reply to every comment. Even one line tells me you made it, and helps the next reader find this recipe.
Rate & review– Sunjoo
