Kimchi pancake

    50 min

    This is fantastic way to use up any kimchi you may have. It also makes a delicious and easy starter for a dinner party.

    1 person made this

    Serves: 4 

    • 300g kimchi
    • 1/2 onion, sliced
    • 200g plain flour
    • 500ml water
    • 1 tablespoon vegetable oil, or as needed
    • Dipping sauce
    • 4 tablespoons sliced spring onions
    • 2 tablespoons soy sauce
    • 1/2 teaspoon sesame seeds
    • 1/2 teaspoon Korean red pepper powder
    • 1/2 teaspoon sesame oil

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Mix kimchi and sliced onion together in a large bowl; add flour and mix well for 1 minute. Pour water over kimchi mixture and stir until the batter is evenly combined.
    2. Heat a frying pan over medium heat; add about 1 teaspoon vegetable oil. Scoop a small amount of batter into the hot pan, creating a pancake that is about 1/2cm thick; flatten and smooth the edges using a spatula. Cook pancake for 3 minutes; flip, pressing lightly, and cook for 2 minutes more. Repeat with remaining vegetable oil and batter.
    3. Mix the ingredients for the dipping sauce. Serve with the dipping sauce.

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    Reviews & ratings
    Average global rating:

    Reviews in English (4)


    I will make this again. My husband lived in Korea for a year and misses the food. He told me about 'Kimchi Pancakes' and I was pretty sure that they would be gross. Quite the opposite, these were delicious. The hubby loved them. The only change I made was that I didn't want yellow onion and instead used a bunch of chopped green onion (it's just a flavour preference on my part). Thanks!  -  10 Jan 2017  (Review from Allrecipes US | Canada)


    Made as written and these were excellent! The only thing missing is a little bit of Sriracha. I was worried about how loose the batter was but they turned out beautiful. If you like Kimchi you should really give this a try!  -  03 Apr 2016  (Review from Allrecipes US | Canada)


    Used different ingredients. For a crispier patty replace some or all of the flour with 'fry-mix' or tempura batter mix. When adding the water add 1 cup first and mix well the add a little bit of water each time to make a smooth batter not to runny not to thick  -  15 Jun 2011  (Review from Allrecipes AU | NZ)