Kimchi Pancake – 韓式泡菜餅

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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  • Servings: 2

  • Time: 30 mins

  • Skill: Easy


  1. 180g cup kimchi (chopped)

  2. 2 stalks spring onion (chopped)

  3. ½ yellow onion (thinly sliced)

  4. 130g plain flour

  5. 40g glutinous rice flour

  6. 2 tsp gochujang

  7. 50ml kimchi juice

  8. 1 egg (lightly beaten)

  9. ½ tsp sugar

  10. ¼ tsp salt

  11. 100ml cold ice water

  12. 2 tbsp oil

Dipping sauce:

  1. 2 tbsp soya sauce

  2. 1 tbsp vinegar

  3. ½ tsp sugar

  4. 1½ tsp Korean chilli flakes

  5. 1 tsp toasted sesame seed

  6. 1 tbsp chopped spring onions


  1. In a mixing bowl, sift 130g plain flour, 40g glutinous rice flour, ½ tsp sugar and ¼ tsp salt.

  2. Add in 100ml cold ice water, 2 tsp gochujang, 50ml kimchi juice and 1 egg. Do not overmix.

  3. Fold in 1 cup chopped kimchi, 2 stalks chopped spring onion and ½ thinly sliced yellow onion.

  4. Heat up 1 tbsp oil in a non stick pan on medium heat.

  5. 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.

  6. Repeat until all the batter is used.

  7. 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.

  8. Serve hot with the dipping sauce.

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