Crispy Kimchi Pancakes Ready in 20 Minutes

These kimchi pancakes turn a jar of tangy, fermented cabbage into a crispy, savory snack or a quick weeknight dinner with almost no effort. The edges fry up crackly and golden while the center stays chewy and full of that funky, spicy kick you only get from well-aged kimchi.

It all comes together in about 20 minutes with a handful of pantry staples, so it’s the kind of recipe you’ll reach for when you need something salty and satisfying fast.

What Makes These Pancakes So Good

The batter is dead simple, but the kimchi does all the heavy lifting. Its deep, sour heat mellows in the hot oil and gives the pancake a character you can’t fake with fresh cabbage.

I keep coming back to this version because it uses just enough egg to bind everything without making the pancake heavy or bready. That thin, lacy crispness on both sides is exactly what I want every time.

Ingredients

• 1 cup kimchi, packed with its juice: use fully fermented sour kimchi for the deepest flavor.
• 1/2 cup all-purpose flour
• 1/2 cup water
• 1 large egg
• 2 scallions, thinly sliced
• 1/4 teaspoon salt
• 2 tablespoons vegetable oil, plus more as needed

Variations / Substitutions

• Protein: add 1/4 cup of chopped shrimp or cooked pork belly to the batter before frying.
• Gluten-free: replace the all-purpose flour with a 1:1 gluten-free flour blend; the pancake will be a touch more delicate.
• Spice level: for extra heat, stir in 1/2 teaspoon of gochugaru (Korean chili flakes) or a drizzle of hot sauce.
• Vegan: use a flax egg (1 tablespoon ground flax + 3 tablespoons water) instead of the egg; the pancake will hold but be slightly less crisp.
• Sauce swap: try a simple soy-vinegar mix (2 tablespoons soy sauce, 1 tablespoon rice vinegar, a pinch of sugar, and a sprinkle of sesame seeds) instead of the classic dipping sauce.

If you’re in the mood for more Korean comfort food, our Gochujang Noodles come together just as fast.

How to Make Kimchi Pancakes

Step 1: Mix the Batter

In a medium bowl, whisk together the 1/2 cup flour, 1/2 cup water, 1 large egg, and 1/4 teaspoon salt until you have a smooth, thin pancake batter. Fold in the 1 cup of kimchi (give it a light squeeze first if it’s very wet, but don’t drain it completely) and the sliced scallions. The batter will be thick but spoonable, with pinkish streaks from the kimchi juice.

Let the batter rest for 5 minutes on the counter. This gives the flour time to hydrate, so the pancake cooks evenly and the center stays tender instead of gummy.

Step 2: Fry the Pancake

Place a 10-inch nonstick skillet over medium-high heat and add the 2 tablespoons of vegetable oil. When the oil shimmers, pour in the entire batter. Use the back of a spoon or a spatula to quickly spread it into an even 1/4-inch-thick round, reaching almost to the edges of the pan.

Cook without moving for about 3 to 4 minutes, until the bottom is deeply golden and the edges look lacy and crisp. Slide a wide spatula underneath, flip the pancake in one confident motion, and cook the other side for another 2 to 3 minutes, until that side is golden too. You’ll hear a steady sizzle the whole time; if it dies down, add another drizzle of oil around the rim.

Step 3: Slice and Serve with Dipping Sauce

Slide the finished pancake onto a cutting board. Using a sharp knife or a pizza cutter, slice it into 6 or 8 wedges like a pie. Arrange them on a plate and serve immediately with the dipping sauce of your choice on the side. The pancake is at its crispiest right now, with a crackly exterior giving way to a chewy, tangy center.

Tips for the Crispiest Kimchi Pancake

• Make the dipping sauce before you start frying. A quick mix of soy sauce, rice vinegar, a pinch of sugar, minced garlic, and toasted sesame seeds needs a few minutes to meld, and you’ll want it ready the second the pancake hits the plate.
• For the best flavor, use kimchi that’s been fermenting for at least a few weeks. The sour, funky depth mellowed by cooking is what sets this pancake apart from a plain veggie fritter.
• Don’t oversaturate the batter with kimchi liquid. Lightly press the kimchi before measuring so the cabbage dominates, not the brine. Too much liquid can make the pancake limp.
• Flip with conviction. Hesitation tears it. Slide the spatula all the way under, lift quickly, and let the pancake drop back. A second pair of hands helps, but you can do it solo.

Cook times by pancake size:

Storing Leftovers

• Refrigerate: store any leftover pancake wedges in an airtight container in the fridge for up to 2 days. They lose their crunch, so reheat them in a dry nonstick skillet over medium heat for a minute or two per side to revive the crispness.
• Reheating: a quick pass in a hot skillet is best. The microwave will make the pancake soggy.

What to Serve With Kimchi Pancakes

A fried egg on top turns this into a complete meal, the runny yolk mixing with the spicy pancake in the best way. For something fresh, a quick cucumber salad with rice vinegar and sesame seeds cuts the richness. And it doesn’t hurt to have a cold beer or a glass of soju alongside.

Frequently Asked Questions

Can I make the batter ahead of time?

Yes, you can whisk the batter up to 4 hours in advance and refrigerate it. Stir it well before frying; the pancake may be slightly less crisp but will still taste great.

How do I scale this recipe for a crowd?

Double all the ingredients and fry two 10-inch pancakes back to back, adding fresh oil to the pan between rounds. Keep the first one warm in a 200°F oven on a wire rack while you cook the second.

What if I only have fresh, unfermented kimchi?

Fresh kimchi (geotjeori) will work but won’t deliver the deep sour note. Add 1 teaspoon of rice vinegar to the batter to mimic some of that tang.

Crispy Kimchi Pancakes Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 2 servings

Calories: 285

Ingredients Method Notes

Ingredients

  

• 1 cup kimchi, packed with its juice
• 1/2 cup all-purpose flour
• 1/2 cup water
• 1 large egg
• 2 scallions, thinly sliced
• 1/4 teaspoon salt
• 2 tablespoons vegetable oil, plus more as needed

Method

 

1. In a bowl, whisk together flour, water, egg, and salt until smooth. Fold in the kimchi and scallions. Let the batter rest for 5 minutes.
2. Heat a nonstick skillet over medium-high heat with 2 tablespoons of oil. Pour in the batter and spread into a 10-inch round. Cook until golden and crisp on the bottom, 3-4 minutes. Flip and cook the other side for 2-3 minutes.
3. Slide the pancake onto a cutting board, slice into wedges, and serve immediately with dipping sauce.

Notes

For the crispiest texture, use sparkling water instead of still water, but even tap water works well. The dipping sauce can be as simple as soy sauce with a splash of vinegar and sesame seeds. The pancake is best eaten right away; if you need to hold it, a low oven (200°F) on a wire rack will keep it from going limp.