Traditional recipes

Quick Kimchi Pancakes

Quick Kimchi Pancakes

Chewy. These veggie-packed fritters have it all! The spice level will definitely vary based on the brand of kimchi you use, so make sure to pick one you're familiar with if you're cooking for people who can't handle too much heat.


  1. Crack 1 egg into a medium bowl. Add 1 Tbsp. kimchi brine, 1 Tbsp. soy sauce, and ¼ cup water and whisk to combine.

  2. Whisk in ¾ cup plus 1 Tbsp. flour.

  3. Coarsely chop 1½ cups kimchi, add to bowl, and stir to combine.

  4. Thinly slice 4 scallions on a diagonal. Add half to batter; reserve remaining scallions for serving.

  5. Heat 1 Tbsp. oil in a medium nonstick skillet over medium-high. Drop ¼-cupfulls of batter onto opposite sides of skillet (pancakes should be about 4" in diameter, so you’ll probably only be able to cook 2 at a time).

  6. Cook pancakes until golden brown on first side, 2–3 minutes, then flip and cook until browned on second side, 2–3 minutes longer. Transfer to a wire rack and let cool. Repeat process in batches with remaining batter and oil; you should have 8 pancakes.

  7. Combine 3 Tbsp. vinegar and remaining 3 Tbsp. soy sauce in a small bowl.

  8. Transfer pancakes to a platter. Top with reserved scallions and serve with dipping sauce alongside.

Recipe by Lauren Schaefer

Related Video

Quick Kimchi Pancakes

Reviews SectionSo good! Made this for breakfast and couldn’t get enough it, I would definitely make this again.Love this recipe. I used 1Tbs of vinegar and 1 Tbs of soy sauce for the dipping sauce and that was more than adequate. Had this for dinner with rice and this was a good amount for 2 people.So easy to make. Very good as well. Definitely will make again.So easy to make and you can customize it any way! I added garlic powder and S&P to taste, topped it off with sesame seedsI enjoyed these but made a few tweaks. I wanted mine spicier so would definitely add some chili flakes. Also, i found the vinegar/soy sauce dipping sauce to be too sour for my taste so i added honey to give it a sweet and sour vibe in the dipping sauce. Also, dont make them too thick or they can be a little gummy.Awesome!Used my own homemade spicy kimchii and it came out beautifully!(Since we are on lockdown i substituted red onions for scallions... I didn’t want to go to the market for such a menial item)Happy to join the five star party on this one. Delicious and super simple. Unique flavor/texture/look by it all works.AnonymousBrooklyn04/17/20so so good. As a uni student this is simple, easy and so tasty.I think about these pancakes several times a week. Never had kimchi before, but these pancakes are the perfect gateway!AnonymousColumbia, SC01/11/20Delicious and easy!! I didn't have scallions on hand so I left them out. But next time I'll add them because I'm definitely making this again.thatsasaltbrotherTX01/06/20I've been making these about once a month since I discovered them a year ago, and they're so good. Served with rice and some broccoli and maybe a fried egg, they make a delicious, relatively low-effort meal.As a (newbie) vegan, I skipped the egg, used buckwheat flour and baking soda as well as baking powder along with soy milk. OK, basically a riff on your recipe....but great nonetheless....non vegans were none the wiser.AnonymousVirginia 06/10/19easy and delicious! small serving for 2 people, about 2.5 pancakes the review on tomatoes.Anonymousohio, brooklyn10/09/18Great taste, easy to cookPerfect in every way. Must double the batch next time because we ate these way too quickly.molly yehMinnestoa07/11/18Very easy, tasty and quick.AnonymousEdmonton, Alberta,Canada07/11/18Easy enough for a single bachelor dude to make, like falling off a log. Deliciousness off the chartsIncredibly easy and so delicious.

Quick Kimchi Pancakes - Recipes

Kimchi pancakes are a quick Korean appetizer that's as easy to make as America's breakfast favorites. Crisped to perfection, they are best served with a simple and traditional dipping sauce.

10 Mins

25 Mins


For the Pancake

  • Kimchi 1 cup
  • Sesame Oil 2 tsps.
  • Toasted Sesame Seeds ½ tsp.
  • Kosher Salt as needed
  • Water ¼ cup
  • Kimchi Juice 3 Tbsps.
  • All Purpose Flour ½ cup
  • Scallions ( thinly sliced ) ¼ cup
  • High Heat Oil ( grapeseed, vegetable, canola ) as needed


Let’s Get Cooking!

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Strain the Kimchi

Place the kimchi in a fine mesh strainer over a bowl and press it down to remove as much liquid as possible. Reserve the liquid.

Chop and Season the Kimchi

Roughly chop the drained kimchi, place it in a bowl and season with the sesame oil, sesame seeds and salt.

  • Kimchi 1 cup
  • Sesame Oil 2 tsps.
  • Toasted Sesame Seeds ½ tsp.
  • Kosher Salt ½ tsp.

Begin Mixing the Pancake Batter

Measure and add the water, kimchi juice and flour to the kimchi. Stir until combined.

Add the Scallions to the Batter

Add the scallions into the kimchi batter and mix well.

Cooking Steps

1. Add the Oil while Preheating the Pan

Add the oil and preheat the pan to 400°F/204°C (high). Tilt the pan to coat evenly.

2. Begin Cooking the Pancakes

Using a 1/2 measuring cup, pour the batter into the center of the pan. Use a rubber spatula or the bottom of the cup to spread the batter. Cook the pancake for 5 minutes on the first side until golden brown.

Recipe Summary

  • 1 cup kimchi, drained and chopped
  • ½ cup reserved juice from kimchi
  • 1 cup all-purpose flour
  • 2 eggs
  • 1 green onion, chopped
  • 1 tablespoon vegetable oil
  • salt to taste
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce
  • ½ teaspoon sesame oil
  • ½ teaspoon Korean chili pepper flakes (Optional)
  • ½ teaspoon toasted sesame seeds (Optional)

Stir together the kimchi, kimchi juice, flour, eggs, and green onion in a bowl.

Heat vegetable oil over medium heat in a large skillet. Using about 1/4 cup of batter for each pancake, pour into skillet, spreading as thin as possible. Cook pancakes until set and lightly browned, turning once, 3 to 5 minutes per side. Season to taste with salt.

Whisk together the rice vinegar, soy sauce, sesame oil, chili pepper flakes, and toasted sesame seeds. Serve with the pancakes.


Optional Ingredients and Substitutions

- You can use plain all purpose flour instead of buchimgaru (korean pancake mix). buchimgaru (korean pancake mix) does make it more flavorful and crispy though.
- You can use olive oil or butter if you don't have vegetable oil.

Amount of water:The amount of water may vary depending on how much sauce your kimchi has and how much kimchi juice you are adding. Also, it depends on your preferred texture.

Crispiness: If you in general like crispy stuff, reduce water to get consistency that is drier than western pancake batter. Also, try to spread the mix as thinly as possible, add more oil and cook in on high heat.
If you like more soft buttermilk pancake like texture, add more water or kimchi juice and cook on medium to low heat.

Thickness: In general, Korean pancakes are thinner than western breakfast pancakes (somewhere between crepe and pancakes in terms of thickness). You can make it thicker but remember to cook on low heat to ensure the pancake is cooked through.

If you cannot handle spiciness, rinse the kimchi and drain. Note that if you are washing out the kimchi seasoning, you will need more salt in the batter.

How do I store the left over?
Place in a sealed container and keep it in the fridge. You can keep it for 2-3 days.

To keep it for a longer period, freeze it in a tightly sealed container. Thaw and microwave it to warm it up but don't overcook it.

More questions? Please leave your questions below in the comment section. We will do our best to answer as soon as we can.


So good and simple! I'm sure a lot depends on the kimchi as well, but I will certainly make this again.

These were really delicious. They poured a bit more thick than other scallion pancakes I've made or had, so you might want to spread them out a bit with your spatula. I added 2 Tbs. of finely minced dried shrimp to the pancakes, which complemented them well. I didn't understand the comment below about making them one at a time. A good sized frying pan will hold two or three and a griddle more.

These were pretty decent, but not so special that I would make them again. The time in the oven seems crucial, as they were quite thick and soft coming off the pan even though they were browned nicely on both sides, but crisped up and dehydrated nicely in the long time they had in the oven (remember that the recipe makes 8, and each one takes six minutes to make, so the first pancake will be in the oven for around 42 minutes by the time you are done. It's not a bad idea to have multiple pans going at the same time if you have the free burners).

Made these for book club last night, subbing locally foraged ramps for the scallions. Aside from the ramp sub, the only other thing I changed about the recipe was to make mini, bite-sized pancakes. Everyone loved them. They were the first thing to be finished. Will be making these again soon with the rest of the kimchi I have.

Just made these this weekend! Very delicious!

I would give this a million forks - these pancakes are downright addictive.

So, so tasty! My family loved them as well! Loved how flavorful and crispy they were!

Love this recipe so much. Can't wait for the rest of the amazing recipes in the new cook book!!

Made these as a starter to a vegetable stir fry. So crispy and tasty!

What a delicious addition to our menu. A definite winner for the entire family!! Pollan Family Table is my “go to” favorite cookbook, cannot wait for my pre-ordered Mostly Plants to arrive. Thank you.

Absolutely love this recipe!! I really appreciate how clear and simple the recipe is to follow. It's so tasty and flavorful! It was the perfect appetizer to enjoy with my family. I will be making it again soon!

The MOST delicious dish! And a new family fav!

This was incredibly delicious and an easy recipe to follow. My family loved it. Can't wait to read the book!

Kimchi Pancakes

Kimchi Pancakes are perfect for a savory appetizer or snack! Crispy and spicy, and taste great dipped in a soy sesame dipping sauce. They are also quick to make! They are great for any time of the day.


scant 3/4 cup water approximate

1 cup Chi Kitchen Vegan Kimchi

1-2 tsp. toasted sesame seeds


In a medium mixing bowl, stir together rice flour, all purpose flour and salt.

Add enough water to kimchi juice so that you have 3/4 cup total liquid.

Add liquid to dry ingredients. Stir until completely blended. Add kimchi and stir again until blended.

Coat skillet generously with oil and place over medium-high heat. Working in batches if needed, drop 1/4 cup-fulls of batter onto skillet. You should get about 4 pancakes, each about 4 inches in diameter. Spread the batter out a bit if needed. Add additional oil to skillet between batches to keep it well oiled.

Cook pancakes 3 minutes, until lightly browned on bottoms. Gently flip and cook another 3 minutes on other sides.

Recipe Summary

  • 1 cup drained chopped cabbage kimchi, plus 1/4 cup kimchi liquid
  • 6 tablespoons rice flour
  • ½ cup all-purpose flour
  • 3 tablespoons thinly sliced scallions
  • 1 large egg
  • 1 teaspoon sugar
  • ½ teaspoon kosher salt or sea salt
  • Vegetable oil, for frying
  • Dipping sauce, for serving

In a medium bowl, stir together kimchi, kimchi liquid, rice flour, all-purpose flour, scallions, egg, sugar, and salt until a thick batter forms.

In a large nonstick skillet, heat 2 tablespoons of oil over medium heat. Working in batches, spoon 2 tablespoons of batter into the skillet to form pancakes about 2 1/2 inches wide. Cook until golden brown on the bottom, 3 to 4 minutes. Flip pancakes and press down firmly on them with the back of your spatula. Continue cooking until other side is golden brown, about 3 minutes more. Transfer to a wire rack or paper towel-lined plate to drain. Repeat with remaining batter, adding more oil as needed.

Kimchijeon Recipe Instructions

In a large bowl, combine the flour, potato starch, and salt until combined.

Add the kimchi, kimchi juice, water, and scallion.

Use a pair of chopsticks or a fork to stir the mixture until well-combined.

Heat a nonstick or cast iron pan over medium high heat. Add 2 tablespoons vegetable oil and add the batter to the pan, spreading it in an even layer. Fry until browned on one side.

Flip the pancake and continue to cook until browned on the other side.

Meanwhile, assemble the dipping sauce by combining the sauce ingredients in a small bowl. Serve alongside your kimchi pancake! If you want a little extra nuttiness (and fanciness), you can sprinkle the pancake with toasted sesame seeds.

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Quick Kimchi Recipe | Cook the Book

No Korean meal is complete without a bit of kimchi, the love-or-hate-it fermented vegetable preparation, usually made of cabbage or radish. Kimchi's flavor varies widely depending on how it's made. It can anywhere from bright red and spicy with plenty of Korean chile powder to over-the-top-brush-your-teeth-immediately garlicky. Personally, I love them all and eat plenty of kimchi straight out of the jar, standing in front of an open fridge.

So, when I came upon this recipe for Quick Kimchi in Quick and Easy Korean Cookings by Cecilia Hae-Jin Lee, I knew there'd be some homemade kimchi in my future. This wasn't my first homemade kimchi experiment—I'd tried David Chang's recipe from The Momofuku Cookbook before, which calls for little preserved shrimp giving it a fantastic fishiness that might turn some people off.

Lee's version is much less intense, both in time and flavor. Instead of shrimp she subs in much milder fish sauce, which adds an oceanic element without an overpowering stinkiness. The recipe begins with soaking cabbage and daikon in a salt water mixture overnight to leech out moisture.

The next day the vegetables are mixed with a red paste of chile powder, garlic, ginger, and fish sauce, and tossed with scallions. The fresh kimchi is loaded into jars and left to sit at room temperature for two to three days or more depending on just how ferment-y you like your kimchi. It's a much quicker turnaround than most at-home kimchi recipes with much milder flavors, almost like a kimchi for beginners. It will keep for a couple of weeks in the fridge, but if you like kimchi enough to make your own, chances are it's not going to last that long.

As always with our Cook the Book feature, we have five (5) copies of Quick and Easy Korean Cooking to give away this week.

Adapted from Quick and Easy Korean Cookings by Cecilia Hae-Jin Lee. Copyright © 2009. Published by Clarkson Potter. Available wherever books are sold. All Rights Reserved.

Kimchi Pancakes (Kimchijeon)

  • shellfish-free
  • dairy-free
  • fish-free
  • alcohol-free
  • vegetarian
  • peanut-free
  • vegan
  • pescatarian
  • sugar-conscious
  • egg-free
  • pork-free
  • soy-free
  • tree-nut-free
  • red-meat-free
  • Calories 162
  • Fat 9.8 g (15.0%)
  • Saturated 0.7 g (3.4%)
  • Carbs 16.6 g (5.5%)
  • Fiber 1.8 g (7.2%)
  • Sugars 0.7 g
  • Protein 2.1 g (4.3%)
  • Sodium 167.9 mg (7.0%)


Vegetable oil for frying (I like using grapeseed oil)

To serve

Yangnyeomjang or easy dipping sauce (see Recipe Notes)


Drain the kimchi, reserving the juice. Measure the juice and top off with water if necessary to make 1/2 cup liquid. Coarsely chop the kimchi.

In a large bowl, mix together the all-purpose flour, rice flour, salt, and kimchi juice/water. Let stand for 10 minutes. Stir in the chopped kimchi and scallions.

Heat a large skillet over medium-high heat. Add a tablespoon of oil and swirl to coat the bottom of the skillet. For each pancake, add 1/4 of the mixture to the skillet and spread it out with the back of a spoon to make a pancake about 5 inches in diameter. Cook for about 2 minutes until the bottom is crispy and golden. Flip over and cook until the other side is crispy and golden, about 2 minutes more. Remove from skillet and drain on towels. (Work in batches and add more oil to the pan as necessary.)

Serve the pancakes warm or at room temperature with dipping sauce on the side.

Recipe Notes

Vegan version: Be sure to use fish- and shrimp-free kimchi. This kimchi recipe is vegan, and Trader Joe's also sells vegan kimchi.

Gluten-free version: Substitute sorghum flour or your favorite GF flour blend for all-purpose flour. For the dipping sauce, use wheat-free tamari or Bragg's liquid aminos.

Easy dipping sauce: Combine 2 tablespoons soy sauce, 1/2 teaspoon rice vinegar, and 1/2 teaspoon toasted sesame oil. Garnish with toasted sesame seeds, if desired.

Watch the video: pancakes - εύκολη συνταγή (November 2021).