Kimchi Pancake Recipe

5 from 1 reviews

Fall in love with this super savory kimchi pancake served with a fiery soy dipping sauce. It’s the ultimate Korean snack, like nothing you’ve ever tasted!


  • 1 cup Korean pancake flour or all-purpose flour
  • 1/2 teaspoon kosher salt
  • 3/4 cup water
  • 1 large egg (beaten)
  • 1 cup kimchi (roughly chopped)
  • 2 tablespoons kimchi juice
  • 2 stalks scallions (finely chopped)
  • 2 tablespoons vegetable oil
  • shredded nori sheet for topping (optional)
  • For the Dipping Sauce:
  • 2 tablespoons soy sauce
  • 2 tablespoons water
  • 2 tablespoons rice vinegar
  • 1 red or green Thai chili (finely chopped (optional))
  • 1/2 stalk scallion (finely chopped)


  1. Put all the ingredients for the dipping sauce in a bowl and stir. Set aside.
  2. Sift flour and salt into a bowl and whisk in water until smooth.
  3. Add egg, kimchi, kimchi juice and scallions and mix well.
  4. In a large frying pan over high medium high heat, add vegetable oil and spread it until all of the pan’s surface is coated.
  5. Add a ladle full of batter to the pan and tilt the pan back and forth to spread the batter evenly.
  6. Cook on one side for 30 seconds and turn the heat down to medium low. Cook until the bottom side is golden brown while pressing down a couple of time to flatten the pancake.
  7. Transfer to a plate and repeat the steps for the remaining batter.
  8. Serve with dipping sauce.

Keywords: recipe, side dish, crepe, Asian, snack

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