Kimchi Pancake Recipe

Name: Kimchi Pancake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 1 tablespoon soy sauce; 1/4 teaspoon sesame oil; 1/4 teaspoon vinegar; 1/4 teaspoon minced scallion; 1/4 teaspoon sesame seeds; 1/2 cup flour; 1/2 cup potato starch; 1 egg; 2 scallions, cut into 1 1/2-inch-long pieces; 1 1/2 tablespoons garlic, sliced thinly; 1 1/2 tablespoons Korean red pepper powder or 1/2 tablespoon cayenne; 1 teaspoon salt; 1 cup prepared cabbage kimchi, cut in 3-inch-long pieces; 2 tablespoons kimchi juice; 6 tablespoons vegetable oil

Servings: persons

1 tablespoon soy sauce
1/4 teaspoon sesame oil
1/4 teaspoon vinegar
1/4 teaspoon minced scallion
1/4 teaspoon sesame seeds
1/2 cup flour
1/2 cup potato starch
1 egg
2 scallions, cut into 1 1/2-inch-long pieces
1 1/2 tablespoons garlic, sliced thinly
1 1/2 tablespoons Korean red pepper powder or 1/2 tablespoon cayenne
1 teaspoon salt
1 cup prepared cabbage kimchi, cut in 3-inch-long pieces
2 tablespoons kimchi juice
6 tablespoons vegetable oil

1
Make dipping sauce: In a small bowl, combine soy sauce, sesame oil, vinegar, scallion, sesame seeds and one-half tablespoon water.
2
Set aside.
3
In a large bowl, mix flour, potato starch and egg until smooth.
4
Add scallions, garlic, red pepper powder, salt, kimchi and its juice.
5
Mix well.
6
Batter will be pale pink.
7
Place an 8- or 9-inch nonstick skillet over medium-high heat and add 1 tablespoon vegetable oil.
8
When oil is hot, pour in one-third of the pancake batter.
9
Fry until golden and crisp, about 3 to 4 minutes.
10
Lift pancake with a spatula, add 1 tablespoon oil to pan and swirl it.
11
Flip pancake and fry other side until golden, 2 to 3 minutes.
12
Flip again, without adding oil, and fry for 1 minute.
13
Flip one more time and fry 1 to 2 minutes.
14
Pancake should be dark gold.
15
Repeat with remaining batter and oil, making 3 pancakes.
16
Remove to a large round plate and cut each pancake into 6 wedges.
17
Serve with dipping sauce.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon soy sauce, 1/4 teaspoon sesame oil, 1/4 teaspoon vinegar, 1/4 teaspoon minced scallion, and more.

Yes, Kimchi Pancake falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Kimchi Pancake

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