Save The sizzle and pop of kimchi pancakes in my kitchen always gets my attention, almost like an applause for a quick meal about to happen. I found this recipe on a windy weeknight when my fridge offered only cabbage and a half-emptied jar of kimchi, yet the result was anything but sparse. As the warm, tangy aroma wafted through my apartment, a neighbor paused outside my door just to ask what was cooking. Making kimchi pancakes demands little fuss but delivers a punchy, golden crisp bite every time. Whether you need a pick-me-up snack or something to share, these always come through.
Once, during a chilly spring gathering, I made these for friends who were skeptical of kimchi anything. By the second batch, the kitchen filled with laughter and pancake flipping became a mini-competition. Watching everyone reach for seconds, smearing the spicy dipping sauce over crunchy wedges, turned a simple snack into the highlight of the evening. We never did agree who flipped the best pancake, but nobody seemed to mind. That memory clings to the scent of sesame oil and frying cabbage to this day.
Ingredients
- Napa cabbage: Thinly sliced cabbage adds a juicy crunch—just be sure to blot it dry so excess water doesn’t steam the pancakes.
- Kimchi: Chopped and drained well, kimchi makes the pancakes punchy and bright; try a mature, tangy batch for bolder flavor.
- Green onions: Sliced thin, they give a fresh bite and a pop of color—snip them with scissors directly into the bowl for less mess.
- All-purpose flour: This is the base of your batter; sifting helps avoid lumps, but a gentle hand when mixing is key.
- Cornstarch: Cornstarch makes the edges extra crisp, so don’t skip it unless you must.
- Baking powder: Just a teaspoon for lift so the pancakes aren’t dense—double check it’s fresh.
- Salt and black pepper: They balance the tang and bring out the flavors—start light, as the kimchi is already salty.
- Cold water: Use it chilled—this keeps the batter light and the texture bubbly as it fries.
- Egg: The single egg binds everything and adds chew; for vegan pancakes, a well-mixed flax egg works too.
- Soy sauce: For the dipping sauce, choose a good-quality soy that’s not too salty.
- Rice vinegar: Gives the sauce a clean, bright note—don’t substitute with regular vinegar as it overwhelms the dish.
- Sesame oil: Just a touch deepens the sauce’s nuttiness; keep it sealed tightly so it stays fragrant.
- Sugar: Balances all that tang; even skeptics come around once they taste how the touch of sweetness transforms the dip.
- Toasted sesame seeds: Sprinkle over for extra crunch and aroma; toast in a dry pan until fragrant if starting with raw seeds.
- Garlic clove: One clove minced makes the sauce pop—don’t be tempted by jarred garlic here.
- Korean red pepper flakes (gochugaru): Optional, but highly recommended if you love a warm, smoky heat in your sauce.
- Vegetable oil: Use a neutral oil that can handle high heat—add fresh oil for every new batch so the pancakes don’t absorb burnt flavors.
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Whisk the batter:
- In a large bowl, combine flour, cornstarch, baking powder, salt, and black pepper, then whisk in cold water and the egg just until you have a lumpy batter—stop as soon as it comes together for the fluffiest crisp.
- Fold in veggies:
- Add the napa cabbage, chopped kimchi, and green onions, and toss gently—don’t overmix or the batter can get gummy.
- Heat your skillet:
- Pour about a tablespoon of oil into a large nonstick skillet and heat it over medium-high until it shimmers—swirl it to coat the bottom well.
- Shape and fry:
- Spoon about one quarter of the batter into the pan and quickly pat it into a round about 6 inches across; let it sizzle undisturbed for 2–3 minutes until the underside is golden and crisp, then flip and cook the other side the same way.
- Repeat:
- Transfer finished pancakes to a wire rack or paper towel-lined plate, then repeat with the rest of the batter, adding fresh oil for each pancake to keep the edges super crunchy.
- Mix the sauce:
- In a small bowl, blend together soy sauce, rice vinegar, sesame oil, sugar, sesame seeds, minced garlic, and gochugaru if using—give it a final stir before serving.
- Serve and enjoy:
- Cut hot pancakes into wedges and serve immediately with the dipping sauce on the side—listen for the crunch when you bite in.
Pin it 
Pin it The afternoon I served these to visiting family, my younger cousin surprised me by asking for the recipe on the spot—between mouthfuls, he grinned and declared these his “new favorite snack”. Food has rarely started so many easy conversations around my table.
Swaps and Shortcuts to Try
If you’re ever running low on cabbage, a handful of shredded carrots or zucchini mixes seamlessly into the batter for a colorful twist. On extra busy days, I’ve even used bagged coleslaw mix in a pinch—don’t be afraid to riff with what you have. Sometimes a shortcut leads to a brand-new favorite version.
Serving Suggestions
Pair these pancakes with a simple cucumber salad and a softly poached egg for lunch, or pile them high on a platter as an attention-grabbing appetizer. Each crispy round holds up beautifully next to chilled white wine or your favorite light beer. My kitchen’s never been quieter than the moment everyone takes that first crunchy bite.
Allergy & Dietary Tips
Swapping in gluten-free flour and tamari makes these pancakes a hit for gluten-sensitive friends—just double-check the labels on your kimchi and soy products. To keep it vegan, ditch the egg for a flaxseed mix and use a plant-based kimchi, which is thankfully easy to find. Label reading may feel tedious, but it pays off when every guest can dig in safely.
- Brush each pancake with a touch more sesame oil for added aroma, right before serving.
- Mainstream kimchi can contain seafood—hunt down vegetarian brands if needed.
- Let pancakes cool briefly before cutting for neater wedges.
Pin it 
Pin it Kimchi pancakes somehow manage to be both comforting and captivating, and you’ll find excuses to make them again and again. I hope they spark new moments and a few happy, crackly messes in your kitchen too.
Frequently Asked Questions
- → How do I get the pancakes extra crispy?
Drain chopped kimchi well and squeeze excess liquid from cabbage. Add a bit of cornstarch to the batter, use a hot skillet with enough oil, and fry undisturbed until deep golden before flipping.
- → Can these be made vegan?
Yes. Replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) and use vegan kimchi. Use vegetable oil and check labels for hidden animal ingredients.
- → What flour works for a gluten-free version?
Use a 1:1 gluten-free all-purpose flour blend and include a tablespoon of cornstarch or tapioca to help with binding and crispness.
- → How can I tone down the spice?
Rinse kimchi briefly and drain to remove some heat, reduce or omit gochugaru, and add a touch of sugar or more rice vinegar to the dipping sauce to balance heat.
- → How should I store and reheat leftovers?
Store cooled pancakes in an airtight container in the fridge up to 3 days. Reheat in a skillet over medium heat or in a 375°F oven to restore crispness rather than microwaving.
- → Can I add other ingredients or proteins?
Yes. Fold in grated carrot, zucchini (squeezed of moisture), thinly sliced mushrooms, cooked shrimp or firm tofu. Adjust batter moisture and cooking time as needed.
