Kimchi Pancakes

Kimchi Pancakes


Kimchi Pancakes

  • 3/4 cup kimchi
  • 2 tbsp kimchi brine
  • 1/4 medium onion (thinly sliced)
  • 2 green onions (thinly sliced)
  • 1/2 cup flour
  • 1/2 cup cornstarch (or potato starch)
  • 2/3 cup cold club soda (replace with cold water if unavailable)
  • 1/2 tsp salt
  • 3/4 tbsp sugar (reduce if using younger, less sour kimchi)
  • 1 tsp gochugaru or gochujang (optional: if you want to make them spicy)

Dipping sauce

  • 1 tbsp chili oil (sub: chili paste/sauce)
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp black vinegar (sub: rice vinegar)
  • 1/2 tbsp sugar


  • Whisk together flour, cornstarch, kimchi brine, club soda, salt and sugar, until no lumps remain. The batter should be of a somewhat thick consistency.
  • Slice kimchi, onion, and green onion, and mix into the batter.
  • Heat a pan to medium high, and pour in a thin layer of oil.
  • Pour in kimchi batter, try to spread it into as thin of a layer as you can manage, to maximize crispiness.
  • Cook on both sides until fully cooked & crispy (approx ~5 min per side).
  • Cut up the pancake into 8 slices, and mix the dipping sauce ingredients together in a bowl.