Kimchi Pancake: The Perfect Korean Breakfast Recipe

Name: Kimchi Pancake
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 pancakes
Cuisine: Korean
Ingredients: 500g (18 oz) Kimchi; 1 Red Onion, chopped; 1/4 cup Green Onion, chopped; 1 teaspoon Sugar; 1/2 teaspoon Salt; 1 tablespoon Gochugaru; 1.25 cups All-Purpose Flour; Water, as needed; Olive Oil, as needed; Freshly chopped Green Onion, for garnish; Toasted Sesame Seeds, for garnish; Chili Oil; Soy Sauce; Rice Vinegar

Introduction

Kimchi pancakes are a simple and flavorful dish rooted in Korean cuisine. They are made by combining fermented kimchi with a batter of all-purpose flour, water, and a few other ingredients like onions and gochugaru (Korean chili flakes). The result is a savory pancake with a crispy exterior and a spicy, tangy kick from the kimchi. It’s a quick recipe that can work as an appetizer, snack, or even a light meal.

This dish is a great way to use up leftover or well-fermented kimchi, as the stronger, more developed flavors shine through in the final pancake. The batter is straightforward to prepare—just a mix of chopped kimchi, vegetables, and a few seasonings. A small amount of reserved kimchi juice adds extra flavor, while water helps achieve the right consistency for the batter.

Cooking the pancake involves shallow frying in a non-stick pan, which gives it its signature crisp texture. Once cooked, the pancake is garnished with fresh green onions and toasted sesame seeds for a bit of freshness and nuttiness. The process is quick, taking just a few minutes per side, making it a practical recipe for busy days.

To serve, the pancake is typically paired with a simple dipping sauce made from soy sauce, chili oil, and rice vinegar. This combination adds a salty, spicy, and tangy contrast to the pancake. While the sauce is optional, it’s highly recommended as it enhances the overall flavor and makes the dish more balanced.

Overall, kimchi pancakes are a budget-friendly and versatile recipe. They’re easy to adapt—smaller pancakes can be made for individual servings, or additional vegetables can be added to the batter for extra variety. With minimal ingredients and a short cooking time, they’re perfect for anyone looking to explore a simple yet flavorful Korean dish.

Ingredients

For the Pancake:

500 g (18 oz) Kimchi
1 Red Onion, chopped
1/4 cup Green Onion, chopped
1 teaspoon Sugar
1/2 teaspoon Salt
1 tablespoon Gochugaru
1.25 cups All-Purpose Flour
Water, as needed (see Instructions)
Olive Oil, as needed
Freshly chopped Green Onion, for garnish
Toasted Sesame Seeds, for garnish

For the Sauce:

Instructions

Strain and Chop Kimchi: Place 500 g (18 oz) of kimchi in a strainer over a medium bowl to collect the juice. Once drained, chop the kimchi into small pieces on a cutting board, then transfer it to a large mixing bowl. Save the juice for later.
Prepare Batter: To the large bowl with chopped kimchi, add 1 chopped red onion, 1/4 cup chopped green onion, 1 tsp sugar, 1/2 tsp salt, 1 tbsp gochugaru, and 1 1/4 cups all-purpose flour. Gradually add 1.5 cups of liquid, starting with the reserved kimchi juice. If the kimchi juice is less than 1.5 cups, add water to make up the difference. Note: The water + kimchi juice should not be over 1.5 cups. Mix well until all ingredients are combined into a smooth batter.
Heat Pan: Set a large non-stick pan over medium heat. Add 1 to 1.5 tablespoons of cooking oil and spread it evenly across the pan.
Cook First Side: Pour 1.5 to 2 cups of the batter into the pan (depending on your desired pancake size). Use a spatula to spread the batter into an even layer. Let it cook for 2 to 3 minutes, or until bubbles form on top and it appears dry.
Flip Pancake: Carefully slide the pancake onto a large (preferably rimless) plate. Add another 1 to 1.5 tablespoons of cooking oil to the pan. Place another rimless plate upside down over the pancake. Firmly hold the plates together and flip them so the cooked side is now facing up. Remove the top plate and slide the pancake back into the pan.
Cook Second Side: Let the pancake cook for another 1 to 2 minutes, or until golden brown and fully cooked through.
Slice and Garnish: Transfer the pancake to a serving plate and cut it into slices using a pizza cutter. Garnish with freshly chopped green onion and toasted sesame seeds.
Serve with Sauce: Combine chili oil, soy sauce, and rice vinegar to make a dipping sauce. Optionally, add finely chopped green onion and toasted sesame seeds for extra flavor.
Enjoy your crispy and flavorful kimchi pancake!

Recipe Notes

Kimchi Juice: Use as much kimchi juice as available to enhance flavor; if short, supplement with water.
Gochugaru: Adjust the quantity to control spice levels.
Pancake Size: Batter can be divided into smaller portions for mini pancakes instead of one large pancake.
Cooking Tips: Ensure the pan is hot enough to achieve a crispy texture, but not too hot to burn the pancake.