Air Fryer Kimchi Pancakes (Kimchijeon)
Kimchi Pancakes feature fermented kimchi, kimchi brine, flour, and green onions; air fry at 390°F for 14 minutes until tangy, crispy, and golden on both sides.
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Method
- 1
Mix chopped kimchi, kimchi brine, flour, water, egg, green onions, and sesame oil into a thick batter.
- 2
Line the air fryer basket with parchment. Pour half the batter into a thin round, spreading it evenly.
- 3
Air fry at 390°F for 7 minutes. Carefully flip the pancake and cook for another 5 minutes until crispy and golden on both sides.
- 4
Repeat with remaining batter. Whisk together dipping sauce ingredients.
- 5
Slice pancakes into wedges and serve hot with the dipping sauce.
Pro tip. Use the ripest, most fermented kimchi you have — the more sour it is, the more flavorful your pancakes will be. Including the kimchi brine in the batter adds tang and helps bind the ingredients.
Why the air fryer wins here
- Ready in 14 minutes. The same dish takes about 22 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 320°F for 2-3 minutes. Stack no more than three high. Flip once at 90 seconds. Full reheat guide for pancakes.
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