Korean Kimchi Pancake


A tasty Korean take on a savoury pancake. Serve as a quick brunch, lunch or supper, or as part of a Korean meal.



  • 70g/2½oz plain flour
  • 1 tbsp cornflour
  • ½ tsp baking powder
  • pinch sea salt
  • 1 large free-range egg yolk
  • 1 tbsp vegetable oil, plus extra for frying
  • 150g/5½oz kimchi, roughly chopped, plus 1½ tbsp kimchi juice (from the jar)
  • 1 large spring onion, trimmed and roughly chopped

For the dipping sauce

  • ½ tbsp soy sauce
  • ½ tsp rice wine vinegar
  • ½ tsp toasted sesame oil
  • pinch gochugaru, or other red chilli flakes



  1. Whisk together the flour, cornflour, baking powder and sea salt in a jug. Add the egg yolk, oil and 4 tablespoons of cold water and whisk to make a thick batter.

  2. Fold the kimchi and spring onion into the batter along with the kimchi juice.

  3. Heat a splash of oil in a non-stick frying pan over a medium–high heat. Add the pancake batter, pushing it out with a wooden spatula so it reaches the edges. Cook for a couple of minutes until the bottom of the pancake is golden brown and the top just starts to set, then turn it over and cook for a few more minutes until both sides are browned and crisp.

  4. Meanwhile, make the dipping sauce by whisking together all of the ingredients in a small bowl.

  5. Slide the pancake from the pan and cut into bite-sized strips. Serve with the dipping sauce.

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Recipe Tips

Gochugaru is a coarsely ground powder made from Korean red chillies. It is sold in Asian grocery stores and online, but if you can’t find it use regular dried chilli flakes instead.


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