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–+ servings
Kimchi Pancakes

Crispy Kimchi Pancakes That Will Spice Up Your Dinner

These Crispy Kimchi Pancakes are a quick and delicious way to enjoy probiotic-rich flavors for your dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings: 4 pancakes
Course: Appetizers
Cuisine: Korean
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup all-purpose flour Use this as your base; it gives the pancakes a delightful texture.
  • 3/4 cup cold water Helps create a light and crispy batter; chilled water is key!
  • 1 large egg Binds the ingredients together; can substitute with a flax egg for a vegan option.
  • 1 tsp salt Enhances flavor; adjust to taste, but don't skip it!
For the Kimchi
  • 1 cup kimchi Adds a spicy, tangy flavor and probiotic goodness; chop it into bite-sized pieces.
  • 2-3 stalks green onions Adds a fresh crunch; slice them finely to mix easily into the batter.
For Cooking
  • 2 tbsp vegetable oil Necessary for frying; ensures a crispy exterior.
  • 1 tsp sesame oil Adds an aromatic touch; just a little goes a long way!

Equipment

  • Mixing Bowl
  • non-stick skillet
  • spatula
  • cutting board
  • Knife

Method
 

Step‑by‑Step Instructions for Kimchi Pancakes
  1. Start by gathering a mixing bowl, then whisk together 1 cup of all-purpose flour, a pinch of salt, and a large egg until combined. Gradually pour in 3/4 cup of cold water while stirring to form a smooth batter. Set this aside while you prepare the kimchi.
  2. Finely chop 1 cup of kimchi into bite-sized pieces and slice 2-3 green onions thinly. Combine these in a bowl.
  3. Gently fold the chopped kimchi and green onions into the batter until fully combined. Let the mixture sit for about 10 minutes.
  4. Place a non-stick skillet over medium heat. Once hot, drizzle in 2 tablespoons of vegetable oil and 1 teaspoon of sesame oil.
  5. Pour 1/2 cup of the batter into the skillet, spreading it into a round shape about 1/4-inch thick. Cook for 3-4 minutes or until golden brown, then flip and cook for another 3-4 minutes.
  6. Remove the pancake to a plate lined with paper towels. Repeat with remaining batter and keep pancakes warm in a low oven.
  7. Serve warm on a platter, garnished with green onions or with a dipping sauce like soy sauce.

Nutrition

Serving: 1pancakeCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 400mgPotassium: 150mgFiber: 2gSugar: 1gVitamin A: 100IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Chilled water is essential for achieving a light, crispy texture. Always taste your kimchi before adding salt; it can be very salty on its own. Cook one pancake at a time to avoid overcrowding the pan.

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