Kimchi Pancakes
These incredibly easy to make kimchi pancakes are a great crowd pleasing appetizer! They are crispy on the outside and chewy on the inside with the spicy fermented kimchi flavor shining through.
Yield: 8 slices
  • ½ cup all purpose flour
  • ½ cup potato starch
  • ¼ tsp salt
  • ½ cup cabbage kimchi, roughly chopped
  • ½ cup kimchi juice
  • 3 tbsp water
  • 1 scallion, thinly sliced
  • ¼ cup vegetable oil
For the dipping sauce
  • 1 tbsp soy sauce
  • 1 tbsp water
  • 1 tsp rice vinegar
  • ½ tsp sesame oil
  1. Whisk together the flour, potato starch, and salt in a large bowl. Stir in the kimchi, kimchi juice
  2. water, and scallion until well combined.
  3. Heat a 10-inch nonstick or cast-iron skillet over medium-high heat. Add the oil to the pan. When oil is hot, pour the pancake batter into the pan spreading it into an even layer. Fry until browned on one side, about 4-5 minutes. Flip and fry until browned on the second side, about 2-3 minutes. Remove from the pan and let cool for a minute, then cut into 8 slices.
  4. While pancake is cooking, whisk together the ingredients for the dipping sauce in a small ramekin or bowl.
  5. Serve kimchi pancake slices warm with the soy dipping sauce.
Recipe from The Woks of Life
Recipe by Joanne Eats Well With Others at