Easy Kimchi Pancake Recipe

A quick and crispy savoury Korean pancake made with store-bought kimchi—radish or napa cabbage. Ready in 15 minutes, this easy recipe is packed with tangy flavour and perfect for a snack, side dish, or light meal. Serve with dipping sauce or just a splash of vinegar, Korean-style!

5 from 2 votes

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Course: Light Meal, Starter

Cuisine: Korean

Keyword: Kimchi, Kimchi Jeon, Kimchi Pancake

Cook Time: 15

Servings: people

Calories: 306kcal

Equipment

1 Fry Pan (skillet)
1 Bowl for mixing
1 small bowl for the dipping sauce

Ingredients

For the pancake:

1 cup store-bought kimchi (radish or napa cabbage), chopped
2 tbsp kimchi juice from the jar
1/2 cup cold water
3/4 cup plain flour
1 tbsp rice flour optional, for extra crispiness
1/2 teaspoon sugar
1/2 teaspoon salt
1 spring onion finely sliced
1 small chilli finely sliced (optional)
1 tablespoon vegetable oil for frying

For the dipping sauce (if making)

2 tbsp soy sauce
1 tsp rice vinegar
1 tsp sesame oil
1/2 tsp sugar
1/2 tsp toasted sesame seeds
1/2 tsp finely chopped garlic

Instructions

Make the Batter

In a large bowl, mix the chopped kimchi, kimchi juice, cold water, plain flour, rice flour, sugar, and salt.
If using radish kimchi, chop it into smaller pieces to help it cook evenly.
Stir in the sliced spring onion and chilli.
✅ Batter consistency tip: It should be pourable but not watery. If too thick, add a bit more water. If too thin, mix in a little more flour.

Cook the Pancake

Heat the vegetable oil in a non-stick frying pan over medium-high heat.
Pour the batter in, spreading it evenly to form a thin pancake.
Cook for 3–4 minutes, until the edges become golden and crispy.

Flip Without Breaking!

Flipping a kimchi pancake can be a little tricky, but these tips will help:
Wait for the right time – Don’t flip too soon! Let the edges get crispy before attempting.
Use a large spatula – A wide spatula provides more support. If needed, use a second spatula or spoon to help.
Shake the pan – Gently shake the pan back and forth to loosen the pancake before flipping.
Flip with confidence! – Lift and turn with a spatula, or slide it onto a plate and flip it back into the pan.
Cook for another 2–3 minutes until golden and crispy on both sides.

Serve & Enjoy!

Cut the pancake into wedges and serve hot.
Dip into the soy-based sauce or try it with a drizzle of vinegar for a traditional twist.

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