Kimchi Pancakes

Name: Kimchi Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 cup napa cabbage kimchi, chopped; 1/4 cup kimchi juice (from kimchi jar); 1 cup all-purpose flour; 1/4 cup rice flour; 3/4 cup ice cold water; 4 green onions, sliced; 1/2 tsp salt; 3 tbsp vegetable oil (for frying); 3 tbsp soy sauce (for dipping sauce); 1 1/2 tbsp rice vinegar (for dipping sauce); 1 tsp toasted sesame oil (for dipping sauce); 1 tsp toasted sesame seeds (for dipping sauce)

Crispy, savory pancakes made with tangy, spicy kimchi and a simple flour batter. These pancakes (kimchijeon) are a popular appetizer or side dish that's packed with bold flavors and served with a soy dipping sauce.

25 minEasyServes 4180 cal/serving

KoreanAppetizerStovetopVegetarianPork-FreeNightshade-Free

Ingredients

1 cup napa cabbage kimchi, chopped
1/4 cup kimchi juice (from kimchi jar)
1 cup all-purpose flour
1/4 cup rice flour
3/4 cup ice cold water
4 green onions, sliced
1/2 tsp salt
3 tbsp vegetable oil (for frying)
3 tbsp soy sauce (for dipping sauce)
1 1/2 tbsp rice vinegar (for dipping sauce)
1 tsp toasted sesame oil (for dipping sauce)
1 tsp toasted sesame seeds (for dipping sauce)

Instructions

1

In a large mixing bowl, combine 1 cup all-purpose flour, 1/4 cup rice flour, and 1/2 tsp salt.
2

Add 1/4 cup kimchi juice (from kimchi jar) and 3/4 cup ice cold water to the flour mixture and whisk until a smooth batter forms.
3

Fold in 1 cup chopped napa cabbage kimchi and 4 sliced green onions. The batter should be fairly thin but with visible kimchi pieces.
4

To make the dipping sauce, in a small bowl mix together 3 tbsp soy sauce (for dipping sauce), 1 1/2 tbsp rice vinegar (for dipping sauce), 1 tsp toasted sesame oil (for dipping sauce), and 1 tsp toasted sesame seeds (for dipping sauce). Set aside.
5

Heat a large non-stick skillet over medium-high heat. Add 1 tablespoon of vegetable oil (for frying) to coat the pan.
6

Pour about 1/4 cup of the batter into the skillet for each pancake. For larger pancakes, use 1/2 cup of batter. Spread the batter into a thin, even layer about 1/4 inch thick.
7

Cook the pancake for 3-4 minutes until the bottom is golden brown and crispy. Flip carefully with a spatula and cook for another 2-3 minutes until both sides are crispy and the pancake is cooked through.
8

Transfer to a paper towel-lined plate to remove excess oil. Repeat with the remaining batter, adding more oil to the pan as needed.
9

Cut the pancakes into wedges and serve immediately while hot and crispy with the dipping sauce on the side.

Questions

Can I make Kimchi Pancakes gluten-free?

Yes. The gluten in this entry is 1 cup all-purpose flour, 3 tbsp soy sauce (for dipping sauce). Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Kimchi Pancakes keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Kimchi Pancakes?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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