Dessert

Kimchijeon Traybake Recipe

Name: Kimchijeon Traybake Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Korean
Ingredients: 100 g all-purpose flour; 2 scallions, finely chopped; 200 g kimchi, chopped; ½ teaspoon sugar; 75 ml water; 2 tablespoons vegetable oil; 1 tablespoon light soy sauce; ½ tablespoon rice wine vinegar; ½ tablespoon sesame oil; 1 teaspoon sugar; 2 tablespoons water

Bynova cole February 26, 2026February 26, 2026

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Introduction

Kimchijeon traybake is a delicious, easy-to-make Korean-inspired pancake that combines tangy kimchi with a crispy, golden crust. Baked in the oven, it’s perfect as a snack or appetizer and pairs wonderfully with a savory dipping sauce.

A crispy, golden-orange triangular fritter held by wooden chopsticks is dripping thick dark brown sauce into a small white ceramic bowl with a matte bottom, placed on a wooden board. The fritter has a rough, crunchy texture with visible bits of ingredients and a glossy, sticky coating. Behind the bowl, another piece of the fritter rests on the wooden board, set against a softly blurred white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

100 g all-purpose flour
2 scallions, finely chopped
200 g kimchi
½ teaspoon sugar
75 ml water
2 tablespoons vegetable oil

For the dipping sauce:

1 tablespoon light soy sauce
½ tablespoon rice wine vinegar
½ tablespoon sesame oil
1 teaspoon sugar
2 tablespoons water

Instructions

Step 1: Preheat your oven to 210°C fan (430°F). In a large bowl, combine the flour, kimchi, chopped scallions, water, and sugar. Mix well until you have a thick batter.
Step 2: Pour the vegetable oil into an 8-inch circular cake tray and place it in the oven for 5 minutes until the oil is very hot.
Step 3: Carefully remove the hot tray from the oven. Transfer the kimchi batter into the tray and spread it out evenly.
Step 4: Return the tray to the oven and bake for 20 minutes, until the edges are crispy and the inside is soft.
Step 5: While the pancake bakes, mix the soy sauce, rice wine vinegar, sesame oil, sugar, and water in a small bowl. Adjust seasoning to taste.
Step 6: Once baked, remove the pancake from the tray and slice into 6 pieces. Serve warm with the dipping sauce.

Tips & Variations

For extra flavor, add a pinch of chili flakes or minced garlic to the batter.
Try substituting kimchi with finely chopped vegetables if you prefer a milder taste.
Use a non-stick tray or line the tray with parchment paper to ensure easy removal.

Storage

Store any leftover kimchijeon in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to regain crispiness before serving.