- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 120 g
- 30 g
- 200 g
- 2 tbsp
- 180 ml
- 1 tbsp
- 1 tbsp
- 1 tsp
- 3 tbsp
- 1 tsp
Process
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Prepare the kimchi: chop 200 g aged kimchi into bite-sized pieces. Reserve 2 tbsp of the kimchi juice from the jar.
In a large bowl, whisk together 120 g all-purpose flour, 30 g cornstarch, 1 large egg, 180 ml cold water, 2 tbsp kimchi juice, 1 tbsp soy sauce, 1 tsp sesame oil, and 1 tbsp gochujang (if using) until smooth. The batter should be thin, like crepe batter.
Fold the chopped kimchi into the batter until evenly distributed.
Heat 1 tbsp vegetable oil in a large non-stick skillet over medium-high heat until shimmering. Pour about 1/4 of the batter (roughly 1/2 cup) into the skillet and spread it into a thin, even circle, about 15 cm wide.
Cook for 2–3 minutes, until the edges are set and the bottom is golden brown and crispy. Flip carefully with a spatula and cook for another 1–2 minutes, until the second side is golden and cooked through.
Transfer the pancake to a plate lined with paper towels. Repeat with the remaining batter, adding more vegetable oil to the skillet as needed.
Garnish with sliced scallions and toasted sesame seeds, if desired. Cut into wedges and serve hot with a dipping sauce of soy sauce and a splash of rice vinegar, if you like.
Kitchen notes
Kitchen notes
- The most common mistake is using fresh, mild kimchi. Aged, sour kimchi gives the pancake its signature tang and depth. If your kimchi is fresh, leave it at room temperature for a day to ferment slightly.
- The batter should be thin enough to spread easily but thick enough to hold the kimchi. If it is too thick, add water 1 tablespoon at a time; if too thin, add a little more flour.
- For extra crispy edges, use a generous amount of oil and do not crowd the pan. Cook one pancake at a time if your skillet is small.
- Flip the pancake only once, when the bottom is fully set and golden. Flipping too early will tear the pancake.
Substitutions
- all-purpose flour→rice flour or gluten-free all-purpose blend for a gluten-free version
- cornstarch→potato starch or tapioca starch
- gochujang→gochugaru (Korean red pepper flakes) mixed with a little soy sauce and sugar
- soy sauce→tamari for gluten-free
- vegetable oil→any neutral oil with a high smoke point, such as canola or grapeseed
Storage & reheating
Store leftover kimchi pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a single layer on a baking sheet and warm in a 180°C oven for 5-7 minutes, or until heated through and crispy. Alternatively, reheat in a skillet over medium heat with a little oil. Do not microwave, as they will become soggy.
FAQ
The questions we get asked most
Why did my kimchi pancake turn out soggy?
Sogginess usually comes from too much batter, not enough oil, or a pan that is not hot enough. Make sure the batter is thin and spread it thinly in the pan. Use a generous amount of oil and preheat the skillet until a drop of batter sizzles immediately. Also, do not overcrowd the pan; cook one pancake at a time if needed.
Can I use fresh kimchi instead of aged?
Yes, but the flavor will be milder and less tangy. For a more authentic taste, use aged, sour kimchi. If you only have fresh kimchi, you can leave it out at room temperature for a day to ferment slightly, or add a splash of rice vinegar to the batter to mimic the tang.
How do I make the pancake extra crispy?
Use a combination of all-purpose flour and cornstarch, and add a little cold water to the batter. Cook in a hot skillet with plenty of oil, and press the pancake down with a spatula while cooking to create more surface contact. Avoid flipping more than once.
Can I make the batter ahead of time?
Yes, you can mix the batter up to 2 hours ahead and keep it covered in the refrigerator. However, the kimchi may release more liquid over time, so you might need to add a tablespoon of flour or water to adjust the consistency before cooking.
How do I know when the pancake is done?
The pancake is done when the edges are golden brown and crispy, and the center is set and no longer wet. The total cooking time is about 3-4 minutes per side over medium-high heat. You can also press the center gently; it should feel firm and spring back.
Can I freeze kimchi pancakes?
Yes, you can freeze cooked pancakes. Let them cool completely, then wrap each pancake individually in plastic wrap and place in a freezer bag. They will keep for up to 2 months. Reheat directly in a 180°C oven for 8-10 minutes, or in a skillet over medium heat until crispy.
What dipping sauce goes with kimchi pancakes?
A simple dipping sauce of soy sauce, rice vinegar, and a little sesame oil is classic. You can also add minced garlic, sliced scallions, or a pinch of gochugaru for heat. For a creamier option, mix equal parts soy sauce and mayonnaise with a touch of gochujang.
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