There is something utterly magical about a plate of Kimchi Pancakes — crispy on the edges, packed with tangy, spicy kimchi flavor, and impossibly satisfying whether served as a snack, appetizer, or a quick meal. Kimchi Pancakes not only showcase the lively flavors and crunch native to Korean cuisine, but also transform humble ingredients into a crave-worthy dish that brings people together around the table. If you’ve never tried making these before, get ready to experience a burst of color, zing, and crunch — all in under 30 minutes from start to finish!
Ingredients You’ll Need
The best part about Kimchi Pancakes is how they turn a handful of simple, honest ingredients into something truly memorable. Each component plays a crucial role, whether it’s bringing umami, heat, or a pop of fresh color to every bite.
- Kimchi (1 cup, chopped): The hero ingredient! Fermented cabbage or radish kimchi brings a signature tang, heat, and crunch that defines this pancake.
- Kimchi juice (1/2 cup): This precious, spicy liquid amplifies the pancake’s color and vibrant, savory depth.
- All-purpose flour (1 cup): Forms the batter’s backbone, offering structure and that classic pancake chew.
- Cold water (1/4 cup): Keeps the batter light and helps you achieve ultra-crisp edges, especially if it’s ice-cold.
- Large egg (1): Binds the mixture and brings a rich tenderness to each slice.
- Green onions (2, chopped): These add freshness, subtle heat, and a splash of green for visual appeal.
- Carrot (1 small, grated): A bit of sweetness and bright orange color liven up the pancake.
- Salt (1/2 teaspoon): Enhances and balances the bold kimchi flavors.
- Black pepper (1/4 teaspoon): Adds a gentle warmth that plays perfectly with the kimchi spice.
- Vegetable oil (2 tablespoons, for frying): Ensures your pancakes are golden, crunchy, and deliciously rich.
- Soy sauce or dipping sauce (for serving): The ideal salty-sour sidekick for every bite.
How to Make Kimchi Pancakes
Step 1: Prep the Batter
Start your Kimchi Pancakes adventure by gathering your ingredients and making the batter. In a large bowl, combine the chopped kimchi, kimchi juice, all-purpose flour, cold water, egg, green onions, grated carrot, salt, and black pepper. Stir everything together with a spoon or spatula until it forms a thick, slightly lumpy batter. Don’t overmix; just make sure all the flour disappears. The aim is a mixture that’s pourable but chock-full of chunky veggies.
Step 2: Preheat the Pan
While your batter rests for a moment, set a large nonstick skillet over medium-high heat and add a tablespoon of vegetable oil. Give the oil a minute or two to get nice and hot. A hot pan is your secret weapon for those irresistibly crisp edges—test the heat by dropping in a bit of batter; it should sizzle on contact!
Step 3: Fry the First Pancake
Pour about half of your batter into the center of the skillet, smoothing it out with the back of a spoon into a round pancake roughly 1/4 inch thick. Don’t worry about making it perfect! Let it cook undisturbed for 3-4 minutes until the bottom is deeply golden and deliciously crispy. Flip gently with a spatula and cook for another 2-3 minutes until the other side is crisp and cooked through.
Step 4: Repeat and Drain
Remove your first pancake from the skillet and place it on a paper towel-lined plate to soak up any extra oil. Add a little more oil to the pan and repeat the process with the remaining batter. Each Kimchi Pancake should come out sizzling, with a gorgeous reddish hue and a heady aroma that will draw everyone into the kitchen.
Step 5: Slice and Serve
Once both pancakes are finished, let them cool for just a minute before slicing into wedges. Serve hot, with a little bowl of soy sauce or your favorite dipping sauce alongside. Nothing beats the combination of crispy exterior, zesty kimchi, and savory bite dipped in that salty-sour sauce!
How to Serve Kimchi Pancakes
Garnishes
Elevate the humble Kimchi Pancakes into a true work of art with thoughtful garnishes. Sprinkle extra chopped green onions or sesame seeds over the top for color and a nutty crunch. A drizzle of toasted sesame oil or a scattering of sliced fresh chilies adds a touch of gloss and some extra heat if you’re feeling spicy!
Side Dishes
Kimchi Pancakes play well with a variety of classic Korean banchan like pickled radishes, spicy cucumber salad, or refreshing strips of raw napa cabbage. For a heartier meal, try serving them with steamed white rice and a miso soup. The tangy punch of the pancakes balances out milder main dishes beautifully.
Creative Ways to Present
For gatherings, slice your Kimchi Pancakes into small wedges and skewer each with a toothpick for easy sharing. Stack them in a tower on a platter with dipping sauce in the center for an impressive look. You can even cut them into fun shapes using cookie cutters or serve mini versions in muffin tins as a playful party bite!
Make Ahead and Storage
Storing Leftovers
If you end up with leftover Kimchi Pancakes (it’s rare, but it happens!), let them cool completely. Store slices in an airtight container, layered with parchment paper to prevent sticking, and keep them in the fridge for up to three days. They’ll still taste fabulous the next day, especially with a quick reheat!
Freezing
To freeze Kimchi Pancakes, arrange slices in a single layer on a baking sheet and freeze until solid. Transfer them to a zip-top freezer bag, and they’ll keep beautifully for up to two months. Just remember to pull out only what you need for a hassle-free snack or party platter.
Reheating
Reheat refrigerated or frozen Kimchi Pancakes in a skillet over medium heat until hot and crispy again—just a minute or two per side does the trick. You can also revive them in an air fryer or oven (about 350°F for 5-7 minutes). Avoid microwaving, which tends to make them soggy instead of crisp.
FAQs
Can I make Kimchi Pancakes without eggs?
Absolutely! Simply leave out the egg and add a splash more water to adjust the batter consistency. The result is still crispy and delicious—perfect for a vegan or egg-free version of this classic.
What type Appetizer
Traditional napa cabbage kimchi is ideal, especially if it’s a little aged and extra tangy. However, you can experiment with radish kimchi or even homemade varieties for different flavors and textures.
Is the dish spicy, and can I adjust the heat?
Kimchi Pancakes are usually mild to moderately spicy, depending on your kimchi. If you’re sensitive to heat, choose a milder kimchi or blot excess chili flakes before chopping. For extra fire, toss in sliced chilies or a pinch of gochugaru (Korean chili flakes) to the batter.
What’s the best dipping sauce for Kimchi Pancakes?
A simple soy sauce with rice vinegar and a dab of sesame oil is classic, but you can get creative by adding minced garlic, honey, or a sprinkle of toasted sesame seeds for more depth. Try mixing in a little chopped green onion and a splash of chili oil for a flavor boost.
Can I add other ingredients to the pancakes?
Definitely! Toss in chopped shrimp, squid, or even grated zucchini to bulk up your Kimchi Pancakes and customize them to your taste. Leftover cooked pork or mushrooms also make tasty, hearty additions.
Final Thoughts
Once you taste homemade Kimchi Pancakes, you’ll want to make them a regular part of your kitchen lineup. Quick, crunchy, and bursting with personality, they’re a sure-fire way to delight yourself and everyone lucky enough to grab a wedge. I can’t wait for you to whip up a batch and experience the fun and flavor of these Korean favorites!
Print
Kimchi Pancakes Recipe
- Total Time: 20 minutes
- Yield: 2 pancakes (4 servings) 1x
- Diet: Vegetarian
Description
These Kimchi Pancakes are a savory and flavorful Korean dish that makes a delicious appetizer or snack. Packed with kimchi, green onions, and a hint of carrot, these crispy pancakes are perfect for sharing.
Ingredients
For the Pancakes:
- 1 cup chopped kimchi
- 1/2 cup kimchi juice
- 1 cup all-purpose flour
- 1/4 cup cold water
- 1 large egg
- 2 green onions, chopped
- 1 small carrot, grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Frying:
- 2 tablespoons vegetable oil
For Serving:
- Soy sauce or dipping sauce
Instructions
- Prepare the Batter: In a large bowl, mix chopped kimchi, kimchi juice, flour, water, egg, green onions, grated carrot, salt, and pepper until a thick batter forms.
- Cook the Pancakes: Heat oil in a skillet, pour half the batter, spread into a round pancake, cook until golden, flip, and cook through. Repeat with remaining batter.
- Serve: Transfer pancakes to a plate, slice into wedges, and serve hot with soy sauce or dipping sauce.
Notes
- For extra crispiness, use ice-cold water and ensure the pan is hot before adding the batter.
- Add seafood like chopped shrimp or squid for a heartier version.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Pan-Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1/2 pancake
- Calories: 180
- Sugar: 3g
- Sodium: 580mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
