Air Fryer Recipe
Kimchi Pancakes
Kimchi pancakes, or Kimchi Jeon, are a savoury Korean treat that can be made healthier using an air fryer.
Ingredients
- 1 cup well-fermented kimchi, chopped
- 1/2 cup all-purpose flour
- 1/4 cup rice flour
- 1/4 cup kimchi juice
- 1/4 cup water
- 1 egg
- 1 spring onion, finely chopped
- 1/2 tsp sugar
- A pinch of salt
- A dash of black pepper
- Cooking oil spray
Method
- In a mixing bowl, combine chopped kimchi, all-purpose flour, rice flour, kimchi juice, water, and egg to form a thick batter.
- Add chopped spring onion, sugar, salt, and pepper, and mix well.
- Preheat the air fryer to 190°C (375°F) for about 5 minutes.
- Line the air fryer basket with parchment paper and spray with cooking oil.
- Scoop spoonfuls of batter into the basket, flattening them slightly to form pancakes.
- Spray the tops of the pancakes lightly with cooking oil.
- Cook in the air fryer for 8-10 minutes, flipping halfway through until golden brown on both sides.
- Let the pancakes cool slightly on a wire rack and serve hot with soy sauce or vinegar dipping sauce.
Why this works in an air fryer
Air fryer convection drives moisture off the kimchi-rich batter faster than a pan without deep oil. Rice flour limits gluten and helps crisp edges, while the egg sets the centre so the pancakes hold together. A light oil film improves browning because the batter surface is otherwise too wet to crisp cleanly.
Equipment notes
Assumes a 5-6 litre basket holding 3-4 small pancakes in one layer; in a single-drawer model, cook in batches with space around each pancake, while dual-zone drawers may need 1-2 extra minutes if both sides are loaded because airflow and heat recovery are reduced.
Common pitfalls
- Pancakes spreading into ragged puddles before minute 4 means the batter is too loose or the kimchi was very juicy; stir in 1 tbsp plain flour and rest for 5 minutes before cooking the next batch.
- Undersides staying pale after the flip usually means solid parchment is blocking airflow; use perforated parchment, trim it to leave a border, and spray the paper lightly with oil.
- Centres gummy while edges are dark means the pancakes are too thick; flatten to about 1 cm and drop the temperature to 180°C for the remaining time so the egg can set before the outside over-browns.
- Pancakes tearing when flipped means they have not set enough or are stuck to dry paper; wait another 2 minutes, then loosen with a thin silicone spatula and add a slightly heavier oil spray next batch.
Variations & substitutions
- Use gluten-free plain flour in place of all-purpose flour; the batter will be more fragile, so make smaller pancakes and flip gently once the top looks matte.
- Add 2 tbsp finely chopped prawns or squid; spread the batter thinner and cook to the full 10 minutes so the seafood cooks through without leaving a wet centre.
- Swap spring onion for garlic chives; they release less water than onions, so the pancakes may brown a little faster at the edges.
- Add 1-2 tsp gochugaru for extra heat; it darkens quickly in the air fryer, so check from minute 7 and reduce to 180°C if the tops are browning too fast.
Storage & reheating
Keep cooled pancakes in an airtight container in the fridge for up to 3 days, then reheat in the air fryer at 180°C for 3-5 minutes until hot and re-crisped.
Nutrition
Calories: 250
