Kimchi jeon (Korean-inspired pancakes)
If your weekday mornings often feel rushed and uninspired, here’s a recipe that will shake things up: crispy, savory kimchi pancakes made with leftover meat. They’re quick, gluten-free, satisfying, packed with umami, and brimming with health benefits—especially for women’s wellness. Plus, they’re a fun way to introduce your family (and even picky eaters) to bold Korean flavors.
Why Kimchi Pancakes Make the Perfect Breakfast?
High in Protein – Thanks to eggs and leftover cooked meat (beef, chicken, or pork), you’ll start your day with steady energy and balanced blood sugar.
Gut-Friendly Probiotics – Kimchi is a fermented food rich in beneficial bacteria, which supports digestion, immune function, and hormone balance. Make your own after my recipe here.
Crispy, Comforting Texture – The combination of rice flour and tapioca starch creates an irresistibly crisp pancake without the gluten, while the kimchi keeps the inside juicy.
Quick and Efficient – Ready in under 15 minutes, they’re a perfect weekday breakfast solution and double up as a weekend brunch star.
Zero Waste Cooking – Using leftover meat not only saves time, but also reduces food waste.
Kimchi is the hero here—its tangy, spicy, and umami notes infuse the pancake with layers of flavor. Paired with fish sauce, green onions, and a hint of sesame, every bite is a savory, mouthwatering treat. It’s a great way to explore the umami-rich world of Korean cuisine without needing an entire pantry of new ingredients.
Fermented foods like kimchi help nourish the gut microbiome, which plays a direct role in estrogen metabolism, mood stability, and inflammation control. The balance of protein and healthy fats helps stabilize hormones and keep energy steady—no mid-morning crash.
These pancakes are an easy and delicious way to teach kids about global flavors. You can adjust the spice level by using milder kimchi, and even get them involved in mixing the batter. It’s a hands-on, sensory cooking experience that encourages adventurous eating.
How to Serve Them
As a weekday breakfast: Pair with sliced avocado for extra healthy fats.
For brunch: Serve with a fried egg on top and a drizzle of kewpie mayo.
For a snack or light dinner: Add a fresh cucumber salad on the side.
Whether you’re looking to add variety to your breakfast routine, boost your protein intake, or sneak more fermented foods into your diet, kimchi pancakes deliver on all fronts. Crispy on the outside, tender inside, and bursting with umami, they’re proof that a nourishing meal can also be quick, delicious, and exciting.
RECIPE
Ingredients
130 g cooked meat (any leftover beef, pork, or chicken), finely chopped
130 g kimchi, chopped
2 eggs
3 green onions, diced
50 ml kimchi juice
3 Tbsp gluten-free fish sauce
130 g rice flour
3 Tbsp tapioca starch
Oil for frying
Instructions
Finely chop the cooked meat and kimchi, and dice the green onions.
In a large mixing bowl, combine the meat, kimchi, green onions, eggs, kimchi juice, fish sauce, rice flour, and tapioca starch. Stir until you have a smooth, even batter.
Heat a small frying pan (8–10 inches) over medium heat and add enough oil to lightly coat the bottom. Make these pancakes smaller rather than bigger, they will hold better.
Pour in a ladle of batter, tilting the pan to spread it evenly.
Fry for about 3 minutes per side, or until golden brown and crisp. Keep checking after 3 minutes not to burn.
Serve hot, topped with extra kimchi, diced green onions, sesame seeds, and a drizzle of kewpie mayo.
As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.
Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation.
In good health,
Ioana