KOREAN HOME COOKING

Spam Kimchi Jeon (스팸김치전): Crispy Kimchi Pancakes

Name: Spam Kimchi Jeon (스팸김치전): Crispy Kimchi Pancakes
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: Korean
Ingredients: Well-fermented kimchi: 7 oz (200 g); Canned luncheon meat: 1 can (12 oz) (340 g); Scallion: 1/2 large (20 g); Korean pancake mix: 2 1/2 cups (300 g); Ice-cold water: 1 1/2 cups (350 ml); Sugar: 1 tbsp (12 g); Fine salt: 2–3 pinches (1 g); Neutral oil: As needed (As needed)

스팸김치전 · Seupaem Kimchi-jeon

Tangy aged kimchi and crumbled luncheon meat make these Korean pancakes crisp at the edges, juicy inside, and deeply savory.

Total time25 minYield4 servingsDifficultyEasy

Crispy Korean kimchi pancakes with luncheon meat, scallion, and browned lacy edges

스팸김치전 · Seupaem Kimchi-jeon

WHY THIS DISH MATTERS

A little cultural context

Kimchi-jeon is rainy-day comfort food in Korea, often cooked as one large pancake for sharing. Small pancakes are easier to turn and become extra crisp.

INGREDIENTS

What you'll need

Both systems are shown so you can cook without converting.

IngredientUSMetric

Well-fermented kimchiSqueeze lightly, then chop7 oz200 g

Canned luncheon meat1 can (12 oz)340 g

Scallion1/2 large20 g

Korean pancake mix2 1/2 cups300 g

Ice-cold water1 1/2 cups350 ml

Sugar1 tbsp12 g

Fine salt2–3 pinches1 g

Neutral oilAs neededAs needed

COOKING WEBTOON

Cook it panel by panel

A quick visual memory guide for the whole recipe.

4 cute steps

1
Prepare the filling
Crush the luncheon meat in a sealed bag or with a fork. Finely chop the kimchi and scallion.
2
Mix the batter
Whisk pancake mix, cold water, salt, and sugar just until combined. Fold in the meat, kimchi, and scallion.
3
Fry until crisp
Heat a generous film of oil in a skillet. Spoon in small pancakes and flatten them thin. Fry over medium-high heat until the underside is deeply golden.
4
Flip once
Turn and cook the second side until crisp. Drain briefly on a rack and serve hot.

AI-assisted illustration. Follow the written recipe below for exact measurements, doneness, and food-safety details.

DIRECTIONS

How to make it

01
Prepare the filling
Crush the luncheon meat in a sealed bag or with a fork. Finely chop the kimchi and scallion.
02
Mix the batter
Whisk pancake mix, cold water, salt, and sugar just until combined. Fold in the meat, kimchi, and scallion.
03
Fry until crisp
Heat a generous film of oil in a skillet. Spoon in small pancakes and flatten them thin. Fry over medium-high heat until the underside is deeply golden.
04
Flip once
Turn and cook the second side until crisp. Drain briefly on a rack and serve hot.
Cook's noteCold batter and enough oil create the lacy, crunchy edge.

SHOP & SUBSTITUTE

Cook it anywhere

Ingredient swaps

Korean pancake mixMix 2 cups all-purpose flour, 1/2 cup rice flour or cornstarch, and 1 teaspoon fine salt.

Luncheon meatUse chopped bacon, cooked mushrooms, or crumbled firm tofu.

Korean pantry guide

Aged kimchi신김치 · sin-kimchi

Fully fermented, pleasantly sour kimchi gives pancakes more flavor than freshly made kimchi.

Search: Korean aged napa kimchi sour kimchi

Pancake mix부침가루 · buchim-garu

A seasoned Korean flour blend made for crisp savory pancakes.

Search: Korean pancake mix buchim garu

🍚

Serve it with

Soy-vinegar dipping sauce
A cold Korean lager
Cucumber salad

🌶️

Spice level

Mild to medium depending on the kimchi. Add 1 teaspoon gochugaru for more heat or rinse very spicy kimchi briefly for a gentler pancake.

♨️

Store & reheat

Refrigerate for up to 3 days. Reheat in a lightly oiled skillet or air fryer; a microwave softens the crust.

# kimchi jeon # Korean pancake # luncheon meat # quick snack