Savor the Crunch: Classic Kimchi Pancake Recipe You’ll Love

Enjoy this Classic Kimchi Pancake Recipe, where each crispy bite delivers the delightful umami flavor of fermented kimchi.

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Prep Time 15

Cook Time 15

Resting Time 10

Total Time 40

Servings: 4 pancakes

Course: Appetizers

Cuisine: Korean

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

1 cup all-purpose flour Substitute with gluten-free flour for gluten-free version.
1 teaspoon baking powder Omit for a denser pancake.
1/2 teaspoon salt Essential for overall taste.
1 cup water Vegetable broth can be used for added flavor.
1 cup chopped kimchi Homemade or store-bought.
1/4 cup kimchi juice Optional but recommended.
2 tablespoons vegetable oil Ensures a crispy exterior.
1 large egg Optional; replace with flaxseed meal for vegan version.

Equipment

Mixing Bowl
Skillet
Spatula
Ladle

Method

Step-by-Step Instructions

Prepare the Dry Ingredients: In a mixing bowl, combine all-purpose flour, baking powder, and salt. Whisk until evenly mixed.
Create the Batter: Gradually pour in water while stirring the dry ingredients. Mix until smooth. Add kimchi juice if desired.
Incorporate the Kimchi: Fold in chopped kimchi gently until well distributed.
Heat the Skillet: Preheat your skillet over medium heat and add vegetable oil.
Cook the Pancakes: Pour batter to form pancakes and cook for 3-4 minutes on each side until golden brown.
Keep Warm and Serve: Remove pancakes and keep warm. Serve hot with extra kimchi and a spicy dipping sauce.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 6gSaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 1gVitamin C: 15mgCalcium: 2mgIron: 6mg

Notes

Allowing the batter to rest improves texture, and use high-quality kimchi for the best flavor. Store leftovers in an airtight container.

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