Korean kimchi pancake
A crispy Korean-style kimchi pancake made with green onions and kimchi juice, pan-fried until golden and served with a quick, punchy dipping sauce.
Updated : 16 December, 2025
Easy
About 20 min.
Ingredients
70 grams
Flour
1 tablespoon
Corn flour
0.5 teaspoon
Baking powder
pinch
Sea salt
1
Egg yolks
1 tablespoon
Vegetable oil
150 grams
Kimchi
1
Green onion
For the dipping sauce
0.5 tablespoon
Soy sauce
0.5 teaspoon
Rice wine
0.5 teaspoon
Sesame oil
pinch
Chilli flakes
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Whisk the flour, cornflour, baking powder and sea salt together in a jug. Add the egg yolk, oil and 4 tablespoons of cold water, whisking until you have a thick, smooth batter.
Step 2
Fold the kimchi and green onions into the batter, along with the kimchi juice, mixing until evenly combined.
Step 3
Heat a splash of oil in a non-stick frying pan over a medium–high heat. Pour in the pancake batter and use a wooden spatula to spread it right out to the edges of the pan. Cook for a couple of minutes, until the underside is golden and the top is just beginning to set. Flip the pancake over and cook for a few more minutes, until both sides are crisp and well browned.
Step 4
While the pancake cooks, prepare the dipping sauce by whisking all of the ingredients together in a small bowl.
Step 5
Slide the cooked pancake out of the pan, cut into bite-sized strips, and serve with the dipping sauce on the side.
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