Kimchi Pancake

Kimchi – whether it is homemade or store bought, this ubiquitous Korean banchan (side dish) packs a rich, flavourful punch with every bite. It is generally recognised as a spicy fermented cabbage dish, but did you know that there are currently over two hundred variations of kimchi? And the list of kimchi types is still expanding by classification of ingredients, seasons and regions! Although it is traditionally served alongside dishes, kimchi is also often featured as a main ingredient in Korean fare from stews to fried rice and even pancakes.
Kimchi pancake is crispy on the edges, chewy inside and filled with spicy goodness. This recipe works with any kimchi you may have on hand, but it works even better if you have sour, ripened kimchi that has been sitting in the back of your fridge for a while. It may look daunting to make kimchi pancakes but it is easier than you think! Our pancake base consists of flour and glutinous flour which is mixed with kimchi juice and gochujang to further deepen the kimchi flavour of the pancake.
These kimchi pancakes are also great for all occasions! Have it as an easy snack, part of your meal or cut them into wedges for a simple but scrumptious appetizer.
#themeatmensg #simple #delicious

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180g cup kimchi (chopped)
2stalks spring onion (chopped)
½yellow onion (thinly sliced)
130g plain flour
40g glutinous rice flour
2tsp gochujang
50ml kimchi juice
1egg (lightly beaten)
½tsp sugar
¼tsp salt
100ml cold ice water
2tbsp oil
Dipping sauce:
2tbsp soya sauce
1tbsp vinegar
½tsp sugar
tsp Korean chilli flakes
1tsp toasted sesame seed
1tbsp chopped spring onions



In a mixing bowl, sift 130g plain flour, 40g glutinous rice flour, ½ tsp sugar and ¼ tsp salt.
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Add in 100ml cold ice water, 2 tsp gochujang, 50ml kimchi juice and 1 egg. Do not overmix.
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Fold in 1 cup chopped kimchi, 2 stalks chopped spring onion and ½ thinly sliced yellow onion.
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Heat up 1 tbsp oil in a non stick pan on medium heat.
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Spoon the mixture into the pan, and spread it evenly into a thin round shape. Cook until the edges turn light golden brown. Turn it over and cook the other side.
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Repeat until all the batter is used.
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For the dipping sauce, mix 2 tbsp soya sauce, 1 tbsp vinegar, ½ tsp sugar, 1½ tsp Korean chilli flakes, 1 tsp toasted sesame seed and 1 tbsp chopped spring onion. Set aside.
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Serve hot with the dipping sauce.
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