Enjoy the health benefits of Korean kimchi with this simple recipe for savory kimchi pancakes. Perfect for a family or anyone looking to add more unique and/or fermented and nutritious dishes to their kitchen repertoire. We will go over how to make kimchi pancakes (in less than 30 minutes) so that you can enjoy this cultural dish from your own home.
Kimchi Pancake Ingredients
Kimchi pancakes consist of a basic batter that isn’t sweetened, but instead seasoned with soy sauce and then packed with kimchi, sesame seeds and other veg.
- soy sauce
- green onions
- sesame seeds
Tips & Info
According to health line, kimchi is an incredibly nutrient-dense food thats many benefits include digestive support, increased immunity, and reduced inflammation. Adding more lacto-fermented foods such as kimchi to your diet could even slow aging and aid in weight loss.
Referred to as “kimchijeon” in Korean, these kimchi pancakes are typically eaten as a side dish, snack or appetizer. They can be paired with other native dishes such as pickled radish, veggie stir fry, warm pumpkin porridge (also known as hobakjuk) or soybean sprouts. They could even be served as a savory breakfast option alongside a fried egg and sausage.
You may need to experiment with different kimchi brands to find your favorite or tweak a homemade recipe until you have the perfect kimchi mix to use for these kimchi pancakes.
This recipe is best eaten immediately, although leftovers can be stored in the fridge for up to 2 to 3 days. You can also freeze them for up to 3 months in a freezer bag–just freeze them individually first on a pan and then pop them in a bag and back into the freezer. When reheating, skip the microwave and use your stovetop or oven to maintain the crispiness of the pancakes.
One of the most important steps to keep in mind is to give your oiled cooking pan sufficient time to preheat before adding the pancake batter. This crucial preparation will ensure that you are actually frying the pancakes, leading to the sought-after crispy outer texture, rather than just heating them and letting them absorb the oil.
Cast iron skillets are excellent for retaining heat, even after adding your mix, and are nice and sturdy. A non-stick pan will also work great.
The sweet and sour sauce perfectly complements these tangy pancakes, so make sure you have some available on the side!
How will you be enjoying this authentic Korean kimchi dish: as part of a wholesome breakfast feast, or a simple weeknight side dish with dinner?
- 1 large egg
- 2 tbsp. kimchi brine
- 2 tbsp. soy sauce
- ¼ cup water
- ¾ cup AP Flour
- 1 cup Korean kimchi - diced (without the brine)
- 2 green onions - chopped (about ⅓ cup)
- 1 tsp. garlic - minced
- 2 tbsp. sesame seeds
- 1 tbsp. canola oil
- Sweet and sour sauce - to serve
- Fresh cilantro - optional garnish
- In a medium bowl, whisk together the egg, kimchi brine, soy sauce and water.1 large egg, 2 tbsp. kimchi brine, 2 tbsp. soy sauce, ¼ cup water
- Add the flour and mix with a wooden spoon or spatula until combined.¾ cup AP Flour
- Add kimchi, green onions, garlic and sesame seeds. Stir to combine.1 cup Korean kimchi, 2 green onions, 1 tsp. garlic, 2 tbsp. sesame seeds
- Heat a large non-stick skillet over medium heat. Add the canola oil and swirl it around to coat the bottom.1 tbsp. canola oil
- Drop ¼ cup of the batter into the skillet for each pancake and shape into a disc. Cooking no more than two at a time will ensure there is room in the pan for flipping.
- Cook pancakes until golden brown on both sides, about 2–3 minutes per side. Repeat for all of the pancakes.
- Serve immediately with sweet and sour sauce and fresh cilantro, if desired. Leftovers can be refrigerated for up to 2 to 3 days.
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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