Korean Kimchi Pancakes

Korean Kimchi Pancakes, a traditional Korean fermented vegetable dish, adds a punch of tangy and spicy goodness to the pancake batter, while green onions and other seasonings enhance the taste further.


  • 1 cup all-purpose flour
  • 1 cup kimchi, chopped
  • 1/2 cup kimchi juice
  • 3 green onions, finely chopped
  • 1/4 cup water
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil, for frying


  1. Prepare the Batter:
    1. In a large mixing bowl, combine the all-purpose flour, chopped kimchi, green onions, kimchi juice, water, soy sauce, sesame oil, sugar, salt, and black pepper. Mix until well combined and a thick batter forms.
  2. Heat the Pan:
    1. Heat a non-stick skillet or frying pan over medium heat. Add a generous amount of vegetable oil to coat the bottom of the pan.
  3. Cook the Pancakes:
    1. Once the pan is hot, scoop a ladleful of the pancake batter and pour it onto the skillet, spreading it out into a thin, even layer. Repeat to make more pancakes, leaving some space between each pancake.
  4. Fry Until Crispy:
    1. Cook the pancakes for 2-3 minutes on each side, or until golden brown and crispy. Use a spatula to flip them over halfway through cooking.
  5. Serve and Enjoy:
    1. Transfer the cooked pancakes to a serving plate. Serve them hot with your favorite dipping sauce, such as soy sauce or a spicy dipping sauce. Enjoy the deliciously crispy and flavorful Spicy Kimchi Pancakes as a snack or appetizer!

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