Print Options:

(Mini) Kimchi Pancakes

Yields3 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins

 ¾ cup kimchi
 ¼ cup kimchi brine
 ¼ cup + 1 tbsp semolina flour (or plain flour)
 ¼ cup + 1 tbsp cornstarch/potato starch/rice flour
 ¼ cup water
 1 stalk spring onion (chopped)
 ¼ tsp salt
 ¼ tsp sugar
 1 tbsp soy sauce
 ½ tbsp rice vinegar/white vinegar
 ½ tbsp sugar
 1 tbsp water

Combine all ingredients for the kimchi pancake.


Heat a 28cm frypan over medium-high heat and add a generous amount of oil (at least 2 tbsp to ensure the pancakes are crispy). Once the oil is slightly smoking, add scoopfuls of batter into the frypan, leaving some space between the pancakes so they won't stick together.
Note: You can also make one whole pancake if you prefer, but mini pancakes will be easier to flip over. Also, try to make the pancakes thinner so they won't end up too doughy inside.


Fry kimchi pancakes until the underside becomes browned (or even slightly charred) and cripsy, for around 2 minutes. Flip the pancakes over and fry the other side until browned. Remove pancakes from frypan.


Combine all ingredients for the dipping sauce, and serve with the pancakes.

Nutrition Facts

Servings 3