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Kimchi Pancake

By September 23, 2022No Comments



SERVINGS: 1 Large Pancake
If you are a sourdough baker, you can swap 1 cup of sourdough discard for the flour and water in this recipe to make a funky, gut-healthy batter.
  • ½ pound kimchi, chopped 
  • ¼ medium onion, chopped
  • 3 scallions, chopped
  • 1 garlic clove, minced
  • 1 teaspoon sugar
  • 2 tablespoons kimchi brine
  • ½ cup flour
  • ½ cup water 
  • 2 tablespoons vegetable oil


In a large bowl, combine kimchi, veggies, sugar and brine. Add flour and water and stir with a spatula until mixture is the consistency of pancake batter. Heat a 12 inch non-stick skillet over medium-high heat. Add 2 tablespoons oil and swirl to coat pan. Add batter to pan and spread with a spatula until batter reaches the edges. Cook until the bottom is crisp and the edges of the pancake are a deep golden brown, about 3 minutes. Loosen the pancake from the edge of the pan with your spatula and carefully flip pancake. Cook until golden brown, remove from heat and place on a paper towel lined sheet to absorb any excess oil. Serve alongside a miso-ginger dipping sauce.

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