Kimchi Pancake

Golden and crisp on the outside, soft and tangy on the inside, kimchi pancake is Korea's beloved savory treat. Chopped fermented kimchi folds into a simple batter that fries up into an irresistible, snack-worthy pancake.

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

Servings

4 servings

Calories

310

Ingredients

• 1 cup all-purpose flour
• 1/4 cup rice flour
• 1 cup cold water
• 1 large egg, lightly beaten
• 1 1/2 cups chopped sour kimchi, plus 3 tablespoons kimchi juice
• 3 scallions, thinly sliced
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons vegetable oil, divided
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon toasted sesame seeds

Instructions

1. Whisk the all-purpose flour, rice flour, and cold water together in a large bowl until a smooth, thin batter forms, then whisk in the beaten egg.
2. Stir in the chopped kimchi and its juice, scallions, sugar, salt, and black pepper until evenly combined.
3. Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium-high heat until shimmering.
4. Ladle about 3/4 cup of batter into the pan and spread it thinly with the back of the ladle into a wide pancake.
5. Cook for 3 to 4 minutes until the bottom is deep golden and crisp at the edges, then flip and cook 3 minutes more.
6. Slide the pancake onto a cutting board and repeat with the remaining batter, adding oil as needed.
7. While the pancakes cook, stir the soy sauce, rice vinegar, sesame oil, and sesame seeds together for the dipping sauce.
8. Cut each pancake into wedges and serve hot with the dipping sauce on the side.

Pro tips

• Use sour, well-fermented kimchi for the boldest tangy flavor.
• Keep the batter thin so the pancake crisps up instead of turning cakey.
• Do not overcrowd the pan; fry one pancake at a time for maximum crunch.
• Rest the cooked pancakes on a wire rack, not a plate, to stay crisp.

Frequently asked questions