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Kimchi Pancakes

Shannon Lim
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 3 to 4 servings


  • 1 cup roughly chopped kimchi
  • 3 tablespoon kimchi juice
  • 2 tablespoon chopped onion 1 small onion
  • ½ teaspoon salt
  • ½ teaspoon brown sugar optional
  • ½ cup flour I use gluten free flour mix of rice flour + tapioca flour
  • 1/4 cup of water
  • 2 tablespoon grapeseed oil


  • Place all ingredients (except grapeseed oil) in a bowl and mix it well with a spoon.
  • Heat up a non-stick pan on medium high heat and pour in 2 tablespoon of grapeseed oil.
  • Place 2 spoonful of kimchi pancake batter on the pan, spreading it thinly and evenly with a spoon.
  • Cook for 1 - 1½ minutes until the bottom turns brown and crispy. Turn it over with a spatula. Lower the heat to medium and cook for another 1½ minutes.
  • Turn it over one more time and cook for 30 seconds before transferring it to a plate. You can serve the pancake whole or cut it into bite size pieces.
  • Continue making pancake with the rest of batter.