There’s something magical about a dish that’s crispy on the outside, tender on the inside, and bursting with bold flavor in every bite. That’s exactly what you get with kimchi pancakes—a quick, savory snack that delivers big satisfaction without fuss. Whether you’re hosting a cozy dinner party, tackling a craving, or just trying to jazz up your weeknight rotation, this Korean appetizer is the move.
I remember the first time I made kimchi pancakes—it was one of those “I need something delicious now” moments, and this recipe came to the rescue in under 20 minutes. With a handful of pantry staples and a jar of kimchi, these pancakes came sizzling off the pan, golden brown and irresistible. And let’s be honest—who doesn’t love an excuse to eat something crispy with dipping sauce?
Why You’ll Love These Kimchi Pancakes
- Fast & Fuss-Free: 10 minutes to prep, 10 to cook. Done.
- Bold Flavor: Kimchi brings the tang, spice, and umami.
- Versatile: A Korean appetizer that doubles as a lunch, snack, or side.
- Crowd-Pleaser: Perfect for impressing guests or just treating yourself.
Ingredients You’ll Need
- 240 g chopped kimchi (1 cup)
- 120 g all-purpose flour (1 cup)
- 120 ml water (1/2 cup)
- 1 large egg
- 25 g chopped scallions (1/4 cup)
- 1.5 g salt (1/4 teaspoon)
- Vegetable oil for frying
How to Make Crispy Kimchi Pancakes
- Mix the Batter: In a bowl, whisk together the flour, water, egg, salt, and scallions until smooth.
- Add the Kimchi: Stir in the chopped kimchi until evenly distributed.
- Heat Things Up: Warm about 2 tablespoons of oil in a non-stick pan over medium heat.
- Cook the Pancakes: Pour some batter into the pan, spreading it into a thin round. Fry for 3–4 minutes per side until golden and crispy.
- Serve: Remove from the pan and drain on paper towels. Serve hot with a soy-based dipping sauce.
Tips for Perfect Kimchi Pancakes
- Fermented = Flavorful: Older kimchi packs more punch—don’t be afraid of the funk!
- Get the Sizzle Right: Make sure your oil is hot enough; otherwise, your pancakes will soak it up.
- Don’t Crowd the Pan: Fry one pancake at a time for that crispy edge.
- Mix-Ins Welcome: Add shredded carrots or a bit of gochujang for extra zing.
From My Kitchen to Yours
This dish became a favorite after a chilly Saturday afternoon when my kids were “starving” (read: mildly hungry and very dramatic). I whipped these up with some leftover kimchi, and they devoured them faster than you can say “crispy pancake.” Ever since, it’s become one of our go-to snacks—quick, easy, and always a hit.
If you’re someone who loves making memories around food, this recipe is a gem. There’s something about cooking up a batch of sizzling pancakes that turns an ordinary day into a small celebration.
What to Serve with Kimchi Pancakes
These pancakes play well with others. Pair them with:
- A simple soy-vinegar dipping sauce
- A bowl of miso soup or seaweed salad
- A chilled glass of white wine or a cold beer
- Other Korean favorites like bulgogi or japchae
Whether you’re doing an appetizer spread or a full-on Korean feast, these pancakes are the crunchy companion your table needs.
How to Store Leftovers
Got leftovers? Lucky you. Here’s how to keep them tasty:
- Fridge: Store in an airtight container for up to 3 days.
- Reheat: Pan-fry over medium heat to bring back that crispy magic.
- Freezer: Stack between parchment and freeze. Reheat straight from frozen—no thawing needed.
Avoid the microwave if you can—it’ll zap the crisp right out. Trust me, your tastebuds will thank you.
FAQs About Kimchi Pancakes
Can I substitute gluten-free flour?
Yes! A 1:1 gluten-free blend works great. Just make sure the texture isn’t too runny.
What kind of kimchi should I use?
Any store-bought napa cabbage kimchi will do. The more fermented, the better the flavor.
Can I make them ahead of time?
Absolutely. Make the batter in advance and fry fresh when ready to serve.
Do I need a dipping sauce?
Not required—but highly recommended. A mix of soy sauce, vinegar, and sesame oil is a simple winner.
Crispy, savory, and a little bit spicy—kimchi pancakes are the definition of comfort with a twist. Whether you’re exploring Korean cuisine for the first time or it’s already a staple in your kitchen, this crispy pancake will win you over. It’s fast, fun, and flavorful—just what dinner (or snack time) ordered.
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Crispy Kimchi Pancakes
- Total Time: 20 minutes
- Yield: 4 pancakes 1x
Description
Crispy Kimchi Pancakes are a beloved Korean appetizer—golden on the outside, tender inside, and bursting with tangy, spicy kimchi flavor. They’re fast, fuss-free, and perfect as a snack, side dish, or party starter.
Ingredients
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240 g chopped kimchi (1 cup)
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120 g all-purpose flour (1 cup)
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120 ml water (½ cup)
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1 large egg
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25 g chopped scallions (¼ cup)
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1.5 g salt (¼ tsp)
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Vegetable oil for frying
Instructions
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In a medium bowl, whisk together flour, water, egg, salt, and scallions until smooth.
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Stir in chopped kimchi until evenly mixed.
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Heat about 2 Tbsp vegetable oil in a non-stick skillet over medium heat.
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Pour some batter into the pan, spreading it thin. Cook for 3–4 minutes per side until golden and crispy.
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Drain on paper towels and serve hot with a soy-based dipping sauce.
Notes
Use well-fermented kimchi for the most robust flavor.
Ensure the oil is hot before frying to achieve crispy edges.
Fry one pancake at a time—crowding the pan will make them soggy.
Mix-ins like shredded carrots or a bit of gochujang add extra zing.
Reheat leftovers in a pan to restore crispiness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Pan-Fry
- Cuisine: Korean