• Skip to main content
  • Skip to primary sidebar

In the Kitch

menu icon
go to homepage
  • Summer Recipes
  • Recipe Index
  • Guides
  • Tutorials
  • Subscribe
    • Facebook
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Summer Recipes
    • Recipe Index
    • Guides
    • Tutorials
    • Subscribe
    • Facebook
    • Pinterest
    • YouTube
  • ×
    In the Kitch » Recipes » Side Dishes

    Updated: Jun 5, 2024 · Published: Nov 1, 2021 by Joss Dyckson · This post may contain affiliate links ·

    Kimchi Pancakes

    Jump to Recipe

    Enjoy the taste and texture of Korean kimchi in this simple recipe for savory kimchi pancakes. Perfect for a family or anyone looking to add a more unique dish to their kitchen repertoire. You can make them in less than 30 minutes and enjoy this cultural dish from your own home.

    Kimchi pancakes on plate with sweet and sour sauce and sesame seeds.

    Instead of a sweet pancake recipe, like my pancake bread, this version of pancakes is savory and not limited to breakfast. While there are a number of fusion kimchi recipes out there, such as my kimchi ramen and kimchi quesadillas, this recipe tends to be more on the traditional side.

    Referred to as "kimchijeon" in Korean, these kimchi pancakes are typically eaten as a side dish, snack or appetizer.

    They could even be served as a savory breakfast option alongside a fried egg and this electric skillet sausage.

    Jump to:
    • Ingredients
    • How to Make Kimchi Pancakes
    • Joss' Tips
    • Storage
    • Recipe FAQs
    • More Delicious Kimchi Recipes to Try
    • 📋Recipe

    Ingredients

    Kimchi pancake ingredients prepped and labeled.
    • eggs - I use large eggs for the batter.
    • kimchi - Can be purchased in grocery stores, Asian specialty stores, online, farmers' markets or homemade. You may need to experiment with different kimchi brands to find your favorite or learn how to make kimchi to use in these kimchi pancakes.
    • kimchi brine - This is just the seasoned liquid in the jar of kimchi.
    • canola oil (not pictured) - For frying.
    • soy sauce - Regular soy sauce.
    • flour - Use all purpose flour.
    • green onions - Also known as scallions.
    • sesame seeds - Can use white, black or both.
    • cilantro - Optional garnish.

    *Check recipe card for ingredient amounts.

    Chef's Note: 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. It's one of my favorite fermented and nutritious dishes when I'm not feeling like something sweet.

    How to Make Kimchi Pancakes

    Liquid kimchi batter ingredients in a glass bowl.

    Step 1: Whisk. In a medium bowl, whisk together the egg, kimchi brine, soy sauce and water.

    Kimchi pancake batter in a bowl with a spatula.

    Step 2: Add Flour. Add the flour and mix with a wooden spoon or spatula until combined.

    Kimchi pancake ingredients in a glass bowl and sesame seeds on a small plate.

    Step 3: Add Kimchi. Add kimchi, green onions, garlic and sesame seeds. Stir to combine.

    Kimchi pancake batter in a frying pan.

    Step 4: Add Batter to Skillet. Heat a large non-stick skillet over medium heat with a tablespoon of canola oil. Drop ¼ cup of the batter into the skillet for each pancake and shape into a disc.

    Chef's Note: Cooking no more than two at a time will ensure there is room in the pan for flipping.

    Kimchi pancakes in a frying pan with a flipper.

    Step 5: Cook the Pancakes. Cook pancakes until golden brown on both sides, about 2–3 minutes per side. Repeat for all of the pancakes.

    Kimchi pancakes stacked with sweet and sour sauce drizzling over them.

    Step 6: Serve. Serve immediately with sweet and sour sauce and fresh cilantro, if desired.

    Joss' Tips

    • 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! Think of the sauce as the savory version of syrup for pancakes. It's just not the same without it.

    Storage

    • Refrigerate: This recipe is best eaten immediately, although leftovers can be stored in the fridge for up to 2 to 3 days.
    • Freeze: 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.

    Recipe FAQs

    What is kimchi pancake made of?

    It consists of a batter made with flour, egg, Korean kimchi, water and other seasonings.

    What do you eat kimchi pancake with?

    They are usually served with an Asian sauce for dipping. They can be paired with other native dishes such as pickled radish, kimchi vegetable stir fries, warm pumpkin porridge (also known as hobakjuk) or soybean sprouts.

    Why is my kimchi pancake not crispy?

    Make sure you added and heated up the oil in the pan prior to adding the batter. It will crisp the pancakes up nicely.

    Can you reheat kimchi pancake?

    Yes! When reheating, skip the microwave to avoid a soggy pancake and use your stovetop or oven to maintain the crispiness of the pancakes.

    Kimchi pancakes stacked on a plate.

    More Delicious Kimchi Recipes to Try

    • Sliced kimchi pizza on round serving board.
      Kimchi Pizza
    • Kimchi burger with creamy kimchi sauce.
      Korean Kimchi Burgers
    • Kimchi in a bowl.
      28 of Our Best Kimchi Recipes
    • Kimchi cream cheese spread in a small black bowl, surrounded by tortilla chips.
      Kimchi Cream Cheese Spread

    If you tried this Kimchi Pancakes Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

    📋Recipe

    Kimchi pancakes stacked on top of each other.

    Kimchi Pancakes Recipe

    Joss Dyckson
    Enjoy the taste and texture of Korean kimchi in this simple recipe for savory kimchi pancakes. Perfect for a family or anyone looking to add a more unique dish to their kitchen repertoire.
    5 from 1 vote
    Prevent your screen from going dark
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 10 minutes mins
    Cook Time 16 minutes mins
    Total Time 26 minutes mins
    Course Appetizer, Breakfast, Side Dish, Snack
    Cuisine Korean
    Servings 8 small pancakes
    Calories 92 kcal

    Ingredients
     
     

    • 1 large egg
    • 2 tablespoons kimchi brine
    • 2 tablespoons 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 teaspoon garlic - minced
    • 2 tablespoons sesame seeds
    • 1 tablespoon canola oil
    • sweet and sour sauce - to serve
    • fresh cilantro - optional garnish

    Instructions
     

    • In a medium bowl, whisk together the egg, kimchi brine, soy sauce and water.
      1 large egg, 2 tablespoons kimchi brine, 2 tablespoons soy sauce, ¼ cup water
      Liquid kimchi batter ingredients in a glass bowl.
    • Add the flour and mix with a wooden spoon or spatula until combined.
      ¾ cup AP Flour
      Kimchi batter ingredients in a glass bowl with a whisk.
    • Add kimchi, green onions, garlic and sesame seeds. Stir to combine.
      1 cup Korean kimchi, 2 green onions, 1 teaspoon garlic, 2 tablespoons sesame seeds
      Kimchi pancake ingredients in a glass bowl and green onions in a small bowl.
    • Heat a large non-stick skillet over medium heat. Add the canola oil and swirl it around to coat the bottom.
      1 tablespoon canola oil
      Kimchi pancake batter on a spoon.
    • 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.
      Kimchi pancake batter in a frying pan.
    • Cook pancakes until golden brown on both sides, about 2–3 minutes per side. Repeat for all of the pancakes.
      Kimchi pancakes in a frying pan with a flipper.
    • Serve immediately with sweet and sour sauce and fresh cilantro, if desired.
      Kimchi pancakes stacked with sweet and sour sauce and sesame seeds.

    Equipment

    • Large frying pan

    Notes

    • 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.
    • 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.
    • When reheating, skip the microwave and use your stovetop or oven to maintain the crispiness of the pancakes.

    Nutrition

    Calories: 92kcalCarbohydrates: 10gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 20mgSodium: 216mgPotassium: 56mgFiber: 1gSugar: 1gVitamin A: 60IUVitamin C: 1mgCalcium: 45mgIron: 1mg

    Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.

    Want to see our recipes in action?Subscribe to our channel on Youtube!

    More Easy & Delicious Side Dish Recipes

    • Chickpea and salmon salad in bowl with lemon slices.
      Easy Chickpea Salmon Salad
    • Roasted beets and turnips in wooden serving bowl.
      Christmas Side Dish: Roasted Beet & Turnip Duo
    • Grilled cubed mango on wooden skewers.
      Grilled Mango Skewers
    • Risotto in bowl with asparagus and lemon zest.
      Electric Skillet Asparagus Risotto
    63 shares
    • Share20
    • Tweet
    • Email
    • Bluesky
    • Reddit

    Reader Interactions

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Joss D author image.

    Hi, I'm Joss!

    I am the creator and editor of In the Kitch. I am inviting you on this food journey with me to learn, grow and bring out that inner chef in you. I hope to inspire you to get creative in your own kitchen!

    More about me →

    Summer Recipes

    • Melon prosciutto skewers with toothpicks.
      Melon Prosciutto Skewers (Summer Appetizer)
    • Watermelon basil cocktail in wine glass with watermelon swizzle stick.
      Frozen Watermelon Basil Cocktail
    • Bison Tacos
    • Watermelon salad with basil in black salad bowl.
      Watermelon Basil Salad
    • Grilled bison ribeye steak sliced on cutting board with spices on the side.
      Grilled Bison Ribeye Steaks
    • Strawberry crumble in tart dish with vanilla ice cream and spoon.
      Easy Strawberry Crumble

    Popular

    • Strawberry slushy margarita with mint leaves.
      How to Make a Slushy Margarita
    • Cake pop frosting in bowl with spatula.
      Cake Pop Frosting & Coating
    • Sliced candied limes on wooden counter.
      How to Candy Limes
    • Hamburger scrambled eggs in cast iron pan.
      Hamburger Scrambled Eggs
    • Electric skillet fried chicken in a dish.
      Electric Skillet Fried Chicken
    • Electric skillet pot roast with vegetables on serving tray.
      Electric Skillet Pot Roast

    Footer

    ↑ back to top

    In the Kitch

    • Privacy Policy
    • Terms & Conditions
    • Disclaimer
    • Accessibility Statement

    About

    • About
    • The Team

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 In the Kitch

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.