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Kimchi Pancakes
Print Recipe
5 from 2 votes

Korean Kimchi Pancakes


  • 2 Cups Aged Kimchi
  • 1 Cup Korean Pancake Mix (All Purpose Flour works too)
  • Cup Kimchi Juice (If you don't have enough, fill with water)

Fresh Toppings

  • Few stalks of Asian Chives
  • Small handful Mungbean Sprouts
  • Few slices of Red Chili Pepper (optional)
  • Few slices of Thin Slices of Pork (beef, squid, bacon work well too)


Make Kimchi Pancake Batter

  • Measures 2 cups of aged Kimchi. Place into a mixing bowl. Then use kitchen scissors and cut into small bite-sized pieces. Add in 1 cup of Pancake Mix (or flour).
  • Then measure ⅓ Kimchi Juice. If you don't have enough, it's fine to mix it with water. Add it to the mixture and give it a thorough mix.

Prep Fresh Ingredients

  • Cut asian chives into pinky-length pieces. Trim the ends off the mungbean sprouts. Cut red chili peppers into small pieces. Thaw the thin slices of pork.

Make Pancake

  • Place frying pan on medium heat. Then place in some oil. Once the oil is hot, use a soup ladle to drop a few ladles of the kimchi batter down. Pat it down with the bottom of the soup ladle and form it into a circle.
  • Then add a few pieces of chives, mungbean sprouts, red chili pepper and thin slices of pork on top.
  • Carefully flip the pancake over in one motion. Let it cook on the other side for a few minutes. Then give it one last flip so you can plate it with the ingredients showing upward.
  • Option: Eat it straight or optionally, serve with a small soy-sauce dipping sauce. To make the dipping sauce: mix soy sauce, few drops of vinegar and a dash of water.