Dinner

Kimchijeon Traybake (Korean Kimchi Pancake Bake) Recipe

Name: Kimchijeon Traybake (Korean Kimchi Pancake Bake) Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Korean
Ingredients: 100 g all-purpose flour; 200 g kimchi; 2 scallions (finely chopped); 1/2 tsp sugar; 75 ml water; 2 tbsp vegetable oil (for baking tray); 1 tbsp light soy sauce; 1/2 tbsp rice wine vinegar; 1/2 tbsp sesame oil; 1 tsp sugar; 2 tbsp water

ByAiden Wells February 23, 2026February 23, 2026

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Introduction

Kimchijeon Traybake is a delightful twist on the traditional Korean kimchi pancake, baked to crispy perfection in the oven. This easy recipe brings together tangy kimchi, scallions, and a flavorful dipping sauce for a satisfying snack or appetizer.

A triangular piece of crispy, golden-brown fried food with an uneven, crunchy texture is held by a pair of dark wooden chopsticks, dripping a thick, dark amber sauce into a small white ceramic cup below. The cup is placed on a wooden board, with another similar fried piece partially visible in the background, all set against a white marbled surface. The sauce is glossy and thick, catching the light as it drips slowly from the fried food’s edge. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

100 g all-purpose flour
2 scallions, finely chopped
200 g kimchi
1/2 tsp sugar
75 ml water
2 tbsp vegetable oil
1 tbsp light soy sauce
1/2 tbsp rice wine vinegar
1/2 tbsp sesame oil
1 tsp sugar
2 tbsp water

Instructions

Step 1: Preheat the oven to 210°C fan (430°F). In a large bowl, combine the flour, kimchi, scallions, water, and 1/2 teaspoon sugar. Mix well until you get a thick batter.
Step 2: Take an 8-inch circular cake tray and add 2 tablespoons of vegetable oil. Place the tray in the oven for 5 minutes until the oil is very hot.
Step 3: Carefully remove the hot tray from the oven. Pour the kimchi batter into the tray and spread it out evenly. Return the tray to the oven and bake for 20 minutes.
Step 4: While the pancake bakes, make the dipping sauce by mixing the light soy sauce, rice wine vinegar, sesame oil, 1 teaspoon sugar, and 2 tablespoons water in a small bowl. Adjust seasoning to taste.
Step 5: When the kimchi traybake is cooked, it will be crispy around the edges and soft inside. Remove it from the tray, slice into 6 pieces, and serve with the dipping sauce.

Tips & Variations

For extra flavor, add a pinch of chili flakes or finely chopped garlic to the batter.
You can substitute scallions with chives or green onions.
Try adding finely chopped vegetables like carrots or zucchini to the batter for added texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat the pancake in a hot oven or frying pan to restore crispiness before serving.

How to Serve

The image shows a single round savory pancake inside a dark grey baking pan, placed on a white marbled surface. The pancake has one thick layer, with a crispy, uneven texture and an orange-red color mixed with bits of green and light brown, indicating the presence of vegetables or herbs. The surface appears cooked through, with some areas slightly darker, giving it a rustic look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gluten-free flour for this recipe?

Yes, you can substitute all-purpose flour with a gluten-free flour blend, but the texture may be slightly different. Make sure the blend is suitable for batter recipes.

How spicy is this kimchi pancake bake?

The spice level depends on the kimchi you use. If your kimchi is mild, the dish will be mildly tangy. For more heat, choose a spicier kimchi or add chili flakes to the batter.