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Kimchi Pancakes

Yields1 Serving

 1/3 cup all-purpose flour
 1/3 cup rice flour or potato starch
 1/4 tsp. salt
 1 cup kimchi, drained and chopped
 2-4 Tbsp. drained kimchi juice
 1 egg
 2 green onions, chopped
 canola oil, for cooking
Dipping sauce (optional):
 1 Tbsp. soy sauce
 1 tsp. sesame seeds
 1 tsp. sugar or honey
 1 tsp. sesame oil
 1 tsp. rice vinegar
 1 tsp. lime juice

In a medium bowl, stir together the flour, rice or potato flour and salt. Add the kimchi, kimchi juice, egg and green onions (I like to save a few green onions to put in the dipping sauce) and stir just until well blended. The mixture will be a beautiful salmon colour.


Heat a heavy skillet over medium-high heat, add a drizzle of oil and cook the mixture in large spoonfuls, flattening them out like silver dollar pancakes, or cook half the batter at a time, making two large pancakes. Cook until golden and crisp on the bottom, then flip and cook until golden on the other side. If you made large pancakes, cut them into wedges.


To make the dipping sauce, put all the ingredients into a jar, seal and shake it up. Pack along with your kimchi pancakes, for dipping.


Serves 4-6.