Kimchi Pancake

Love me a kimchi pancake, except for when I eat too many and become too full to move. Sos.


  • 1 cup kimchi (roughly chopped)
  • 1 egg
  • 1/4 tsp sugar
  • greens from one scallion, thinly sliced
  • 1/4 tsp salt
  • 1 tbsp corn starch
  • 2 spoonfuls of kimchi juice
  • 1 cup flour
  • 1/4 cup water

*this batter makes enough for 4 small pancakes or one large


  • Heat up vegetable/canola oil in nonstick skillet, use enough so that it covers the bottom of the skillet
  • Turn heat to medium and scoop pancake mix into the pan, cook until the bottom side turns golden brown ~3 minutes
  • Flip and cook the other side until it shows the same golden brown, another ~3 minutes
  • Serve with dipping sauce made of 1 tbsp soy sauce, 1 tbsp water, 2 tsp rice vinegar, 1/4 tsp sugar, 1/2 tsp sesame oil. Adjust to taste.

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