Sourdough Korean Kimchi Cheese Jeon Pancakes

Name: Sourdough Korean Kimchi Cheese Jeon Pancakes
Prep time: 15 min
Cook time: 16 min
Total time: 31 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 cup (240 ml) sourdough starter discard, unfed, at room temperature; ¾ cup (90 g) all-purpose flour; 1 (50 g) large egg; ½ teaspoon (3 g) kosher salt; ¼ cup (60 ml) water; 1 cup (200 g) kimchi, napa cabbage-based, drained and finely chopped (about ½-inch pieces); 1 cup (115 g) mozzarella cheese, whole milk, shredded and kept cold; 3 (40 g) scallion (green onion), white and light green parts only, thinly sliced; ½ teaspoon (1½ g) gochugaru (Korean red chili flakes); 3 tablespoons (45 ml) vegetable oil or neutral cooking oil; 2 tablespoons (30 ml) soy sauce (optional); 1 tablespoon (15 ml) rice vinegar (optional)

From the MyKitchenBank Kitchen

Crispy-edged Korean pan-fried pancakes studded with tangy kimchi, melted mozzarella, and scallion, made with sourdough discard for extra depth. These savory jeon are best served hot with a simple soy-vinegar dipping sauce, perfect for brunch or as an appetizer.

Prep: 15 min
Cook: 16 min
Wait: 5 min
Total: 36 min
Makes: 12 pancakes (3 per serving)

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Steps

Before you start

Have all ingredients measured and chopped before you start mixing
Drain kimchi well and chop into small pieces (about ½ inch)
Shred mozzarella if using a block, and keep cold until use
Have a slotted spatula ready for flipping

1
Mix the batter base
- In a large mixing bowl, whisk together the sourdough discard, all-purpose flour, egg, salt, and water until just combined.
- The batter should be thick but pourable, like thick pancake batter.
- Do not overmix; a few small lumps are fine.
- Let rest for 2 minutes to allow the flour to fully hydrate.
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Ready when: Batter is thick and pourable with a few lumps remaining
Tip: Resist the urge to overmix; overmixing develops gluten and makes the jeon tough instead of tender.
2
Fold in fillings
- Gently fold the chopped kimchi, shredded mozzarella, scallion, and gochugaru into the batter using a wooden spoon or rubber spatula.
- Mix until evenly distributed, being careful not to deflate the batter.
- The cheese should be evenly scattered throughout.
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Ready when: Fillings are evenly distributed throughout the batter
Tip: Keep the mozzarella cold so it doesn't clump; it will melt during cooking.
3
Heat the skillet
- Place a 12-inch nonstick skillet over medium-high heat.
- Once hot, add 1½ tablespoons (22 ml) of vegetable oil and swirl to coat the pan evenly.
- The oil should shimmer and move easily.
- Let it heat for 30 seconds more.
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Ready when: Oil shimmers and moves freely across the pan surface
Tip: If the pan is not hot enough, the pancakes will absorb oil and taste greasy. The oil should shimmer visibly.
4
Cook first batch of jeon
- Working quickly, drop 3 heaping tablespoons (about 60 ml each) of batter into the hot skillet, spacing them 2 inches apart.
- Do not stir; let each pancake cook undisturbed for 3–4 minutes until the bottom is golden brown and crispy.
- You should hear a gentle sizzle.
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Ready when: Bottom is golden brown and crispy; you can see the edge browning up the sides
Tip: Resist the urge to flip early. A crispy crust requires 3–4 minutes of undisturbed cooking on the first side.
5
Flip and finish cooking
- Using a slotted spatula, carefully flip each jeon.
- Cook for another 2–3 minutes on the second side until the second side is light golden brown and the cheese is visibly melted.
- The pancakes will hold together once flipped.
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Ready when: Second side is light golden brown; cheese is melted and visible at the edges
Tip: The second side cooks faster than the first because the pan is already fully hot. Watch closely to avoid burning.
6
Transfer and cook remaining batches
- Transfer the cooked jeon to a paper towel-lined plate.
- Wipe out the skillet with a clean towel if excess oil or browned bits have accumulated.
- Add another 1½ tablespoons (22 ml) of oil and repeat steps 4–5 with the remaining batter.
- You should get 4 more pancakes from this batch.
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Ready when: All jeon are golden brown on both sides with melted cheese
Tip: Wiping the pan prevents burnt bits from sticking to new jeon and flavoring them unpleasantly.
7
Make dipping sauce (optional)
- If serving with dipping sauce, whisk together 2 tablespoons (30 ml) soy sauce and 1 tablespoon (15 ml) rice vinegar in a small bowl.
- The sauce should taste equally salty and tangy with a hint of sweetness.
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Ready when: Sauce is well combined and aromatic
Tip: This simple sauce balances the richness of the cheese and heat of the gochugaru without overpowering the kimchi.
8
Serve immediately
- Arrange the warm jeon on a serving platter.
- Serve hot with the dipping sauce on the side.
- Eat within 5 minutes of cooking for the best crispy-chewy texture.
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Ready when: Jeon are arranged and ready to eat
Tip: These are best eaten immediately while the cheese is still creamy and the edges are still crispy.

Good to know

Tips

Drain kimchi well before chopping to prevent excess liquid from making the batter soggy. Press it gently in a colander.
Keep cheese cold until mixing to prevent clumping; cold cheese shreds cleanly and distributes evenly.
For extra crispiness, increase the heat to medium-high just before flipping, but watch carefully so the bottom doesn't burn.
Sourdough discard gives these jeon a pleasant tang that cuts through the richness of cheese and adds depth to the kimchi spice.

Make ahead

Batter can be prepared up to 4 hours ahead and refrigerated, covered. Add fillings just before cooking to prevent the cheese from warming and the kimchi from continuing to ferment and turning too soft.

Storage & reheating

Store cooled jeon in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for 2–3 minutes per side until warmed through and edges re-crisp, or in a 350°F (175°C) oven for 5 minutes on a baking sheet. Do not microwave, as it will make them rubbery. Jeon do not freeze well due to the cheese texture becoming grainy.

Substitutions

kimchi, napa cabbage-based → Sauerkraut or quick-pickled napa cabbage. Will be less spicy and funky but still tangy; adjust gochugaru upward if using sauerkraut for more heat.
mozzarella cheese, whole milk → Gruyère, sharp cheddar, or Emmental cheese. Gruyère adds nuttiness, cheddar adds tang, Emmental stays creamy. Any melts well and adds richness.
gochugaru (Korean red chili flakes) → Cayenne pepper or Thai red chili flakes. Cayenne will be hotter and less fruity; Thai chili is slightly milder and more herbaceous. Adjust to taste.
sourdough starter discard, unfed → Plain Greek yogurt or buttermilk (use same amount, reduce water to 2 tablespoons / 30 ml). Will be less tangy but still tender. Greek yogurt adds tang and richness; buttermilk is classic for jeon.