Kimchi Pancakes Recipe

Packed with punchy flavors and a gorgeous golden crunch, Kimchi Pancakes are the ultimate comfort food for anyone who loves a little adventure on their plate. If you’re seeking a savory snack, a quick lunch, or a playful appetizer that brings friends together, these crispy, tangy pancakes deliver every time. The zing of fermented kimchi, the satisfying chew from a light batter, and a hint of heat make this a dish you’ll crave again and again.

this Recipe

Ingredients You’ll Need

There’s magic in the simplicity of these ingredients. Each one adds depth, texture, or spice, transforming a few pantry staples into Kimchi Pancakes that taste like you ordered them in your favorite Korean restaurant.

• Kimchi: The heart and soul of this recipe—use well-fermented kimchi for the best tang and deeper flavor.
• All-purpose flour: Forms the base of the batter, resulting in a pancake that’s crisp at the edges and tender in the middle.
• Cornstarch or potato starch: Just a touch yields a lighter, crispier texture—don’t skip this if you want that signature crunch.
• Egg: Helps bind the batter and gives the pancakes richness and color.
• Cold water: Keeps the batter just loose enough, making those edges extra crispy when fried.
• Scallions: Thinly sliced for a delicate oniony brightness in every bite.
• Gochugaru (Korean chili flakes): Gives your pancakes a pleasant heat, but you can adjust to your liking.
• Soy sauce: A dash in the batter boosts the umami complexity.
• Sesame oil: Adds a whisper of toasty, nutty depth.
• Neutral oil (like canola or vegetable): For frying, so your pancakes get beautifully golden without any competing flavors.

How to Make Kimchi Pancakes

Step 1: Chop and Drain Your Kimchi

Start by roughly chopping your kimchi into small bite-sized pieces. Be sure to let any excess brine drip away but don’t press it completely dry—the lingering liquid carries tons of flavor. A little moisture is perfect, but too much will make your batter runny.

Step 2: Make the Pancake Batter

In a mixing bowl, combine the flour, cornstarch, egg, soy sauce, sesame oil, and cold water. Whisk gently until the mixture is smooth—don’t overmix or you risk a heavy pancake. Fold in the chopped kimchi, sliced scallions, and gochugaru. The batter should look chunky and slightly loose, dotted with vibrant reds and greens.

Step 3: Fry to Crisp Perfection

Heat a generous layer of neutral oil in a nonstick skillet over medium-high heat. Once hot, ladle some batter in, spreading it gently to form a pancake about a half-inch thick. Let it sizzle undisturbed until deeply golden—about 3 to 4 minutes, then flip and cook until the other side is crispy and browned. Drain on a rack or paper towels for extra crunch.

Step 4: Serve and Enjoy

Slice your Kimchi Pancakes into wedges or smaller pieces, making them super shareable. They’re best enjoyed hot, straight from the pan, with your favorite dipping sauce or a sprinkle of extra scallions on top. It’s impossible to stop at just one bite!

How to Serve Kimchi Pancakes

Garnishes

The finishing touches take your Kimchi Pancakes from tasty to truly irresistible. Try a sprinkle of toasted sesame seeds, a handful of chopped fresh scallions, or a drizzle of sesame oil for a pop of aroma. For extra heat, you can scatter some thinly sliced chili or even a pinch more gochugaru on top.

Side Dishes

These pancakes play superbly with a variety of Korean-inspired sides. Serve them alongside crisp pickled radishes, a light cucumber salad, or traditional Korean banchan like marinated spinach or seasoned bean sprouts. If you’re leaning hearty, a warm bowl of miso or seaweed soup rounds out the meal perfectly.

Creative Ways to Present

Kimchi Pancakes are endlessly versatile. For a playful appetizer, cut them into mini squares and thread them onto skewers. Hosting a brunch? Stack them into layers with spicy mayonnaise in between. You could even tuck wedges into lettuce wraps with a swipe of ssamjang for a modern twist everyone will rave about.

Make Ahead and Storage

Storing Leftovers

Pop any leftover pancakes into an airtight container and refrigerate—they’ll stay tasty for up to three days. To preserve their texture, store them in a single layer or with parchment between stacks, so they don’t stick together.

Freezing

To freeze, let the pancakes cool completely, then wrap them individually in plastic wrap or parchment. Slip the wrapped pancakes into a resealable freezer bag. They’ll keep well for up to two months, making spontaneous snack time a breeze.

Reheating

For maximum crispiness, reheat Kimchi Pancakes in a hot skillet with just a touch of oil. Cook on both sides until warmed through and the edges are crackling again. You can also use an oven or toaster oven—just spread them out in a single layer and bake at 375°F for 8 to 10 minutes.

FAQs

Can I use gluten-free flour for Kimchi Pancakes?

Absolutely! Swap in a gluten-free all-purpose blend and make sure your soy sauce is gluten-free too. The pancakes will still come out crisp and flavorful.

How spicy are Kimchi Pancakes?

That depends on your kimchi and the amount of gochugaru you add. For milder pancakes, use less chili flake and a kimchi that isn’t too hot. Adjust the heat to suit your taste buds.

What dipping sauces go best with Kimchi Pancakes?

The classic is a quick mix of soy sauce, rice vinegar, and a pinch of sugar. Add sesame oil, chopped garlic, or sliced green onions for even more depth. You can also experiment with creamy or spicy sauces for variety.

Can I add extra vegetables or proteins?

Definitely! Feel free to fold in shredded carrots, thinly sliced bell peppers, or even small cooked shrimp or squid. Just chop add-ins finely so the pancakes retain their iconic shape.

Why aren’t my Kimchi Pancakes crispy?

If they’re turning out soft, you might be using too much liquid or not enough oil. Make sure your kimchi is well drained and your skillet is hot enough before you start frying for those perfectly crunchy edges.

Final Thoughts

There’s a special joy in making Kimchi Pancakes at home—each bite is bold, fun, and full of personality. Whether you’re new to Korean flavors or a longtime fan, grab a jar of your favorite kimchi and treat yourself. I promise, this dish will quickly find a home in your regular rotation!

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