Kimchi Pancake Recipe


Eat the Week: Every meal, every dayThis is one of my favourite Korean dishes. It’s so easy to make and packed full of flavour a definite wake-me-up.

  • Yield: 4
  • Preparation Time: 10 Minutes
  • Cooking Time: 10 Minutes


  • 5½ oz (150 g) kimchi, drained but keep the liquid
  • 3½ oz 2/3 cup (100 g) plain (all-purpose) flour
  • 3 free-range eggs, lightly beaten
  • 2 spring onions (scallions), thinly sliced
  • 1 clove garlic, finely chopped or grated
  • clove garlic, finely chopped or grated
Dipping Sauce
  • 2 large glugs of light soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons sesame oil
  • ½ red chilli, thinly sliced
How to Make It
  1. Squeeze the kimchi dry with your hands, then roughly chop. In a bowl, combine the kimchi with 125 ml (4 fl oz/½ cup) of its liquid, the flour, eggs, spring onions and garlic.
  2. Heat the vegetable oil in a large non-stick frying pan over a medium heat, then add the pancake mixture and cook for around 2–3 minutes or until crisp and golden brown. Carefully slide the pancake onto a plate, then gently flip it back into the pan and cook on the other side for 2–3 minutes.
  3. Meanwhile, for the dipping sauce, simply mix all the ingredients together and you’re ready to dunk.
  4. Cut the pancake into quarters and serve with the dipping sauce on the side.

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