Kimchi Jeon
Kimchi Jeon, or Kimchi Pancake, is a savory and tangy Korean pancake made by mixing chopped kimchi and its brine into a simple batter of flour, eggs, and water, often with added vegetables like scallions. It's pan-fried until crispy on the outside and soft inside, making it a popular snack, appetizer, or side dish in Korean cuisine.
🍳 View the full Kimchi Jeon recipe →
🍽️ Nutrition at a glance
This dish is typically high in carbohydrates from the flour and can be moderately high in fat due to pan-frying, with some protein from the eggs and kimchi. A standard serving (about 100g) provides roughly 150-200 calories, along with beneficial probiotics from the fermented kimchi and vitamins like vitamin C and K.
Nutrition breakdown
| Calories | 320 kcal |
| Protein | 8 g |
| Carbs | 38 g |
| Fat | 14 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 850 mg |
| Potassium | 250 mg |
| Iron | 2.5 mg |
| Calcium | 80 mg |
| Vitamin A | 45 µg RAE |
| Vitamin C | 12 mg |
| Vitamin B6 | 0.3 mg |
| Folate | 60 µg |
| Manganese | 0.6 mg |
Per 1 pancake (approx. 150 g) · estimated, varies by recipe
💡 What's interesting
Kimchi Jeon is culturally unique as a way to repurpose leftover or overripe kimchi, turning it into a delicious new dish, and it's often enjoyed during rainy days in Korea for its comforting, crispy texture. Nutritionally, the fermentation of the kimchi adds gut-friendly probiotics, making it a flavorful way to incorporate fermented foods into your diet.
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AI estimate may be inaccurate · Terms