Kimchi Pancakes Recipe

Name: Kimchi Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (12 ounce) jar kimchi; 1 large egg; 1/4 cup water; 1 teaspoon brown sugar; 1/2 teaspoon salt; 1/2 teaspoon sesame oil; 1/2 cup thinly sliced green onions; 3/4 cup all-purpose flour, or as needed; 1 tablespoon vegetable oil; 4 tablespoons bonito flakes (optional)

Servings: persons

1 (12 ounce) jar kimchi
1 large egg
1/4 cup water
1 teaspoon brown sugar
1/2 teaspoon salt
1/2 teaspoon sesame oil
1/2 cup thinly sliced green onions
3/4 cup all-purpose flour, or as needed
1 tablespoon vegetable oil
4 tablespoons bonito flakes (optional)

1
Drain kimchi thoroughly through a sieve and reserve the juice. Chop kimchi finely.
2
Combine egg, 3 tablespoons kimchi juice, water, brown sugar, salt, and sesame oil in a large bowl. Whisk together. Add green onions and kimchi. Stir in flour just until combined.
3
Heat oil in a skillet over medium-high heat. Add a few spoonfuls of pancake batter; any size pancake will do. Cook until edges are lightly browned, about 3 minutes. Flip and cook until crispy, 2 to 3 minutes more. Transfer pancake to a serving plate and repeat with remaining batter. Sprinkle bonito flakes on top.

173

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 10 ingredients. The key ingredients include: 1 (12 ounce) jar kimchi, 1 large egg, 1/4 cup water, 1 teaspoon brown sugar, and more.

Yes, Kimchi Pancakes 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 Pancakes

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