There are days when you don’t want a complicated meal—you want something hot, crispy, salty-spicy, and satisfying right now.
That’s where kimchi pancakes come in.
They’re the kind of recipe you make when the fridge looks a little empty, but you still want food that feels exciting. Because kimchi is already a full-flavor ingredient: tangy, fermented, spicy, a little funky in the best way. It doesn’t need help—it just needs a vehicle.
And a pancake is the perfect vehicle.
The “why” behind the magic
Kimchi pancakes are basically what happens when comfort food meets bold flavor:
- Crispy edges like the best pan-fried foods
- A soft, chewy center that still holds together
- That hit of tang + heat in every bite
- And a finish that tastes like you put way more effort in than you did
The batter is intentionally simple: flour, a little cornstarch, and ice-cold water. That cold water matters—it helps create a lighter texture and encourages crispiness once it hits the hot pan.
Then you add the real stars:
- finely chopped kimchi (so it distributes evenly)
- a bit of kimchi liquid (for extra tang and deeper flavor)
- gochujang (for a richer, rounder heat—not just “spicy,” but savory-spicy)
- spring onions (freshness + bite + that subtle sweetness when they cook)
The crisp factor (aka: what makes this recipe addictive)
Kimchi pancakes are not the fluffy breakfast kind. They’re thin, savory, and meant to get properly crisp.
That’s why the method matters:
- Start with a hot pan
- Spread the batter thin
- Let it cook until you see bubbles and crisp edges
- Then the key move: drizzle a little oil under the pancake after flipping and tilt the pan so it runs underneath
That oil-underneath trick is what gives you that restaurant-style crunch. And pressing down with the spatula makes sure the pancake has maximum contact with the pan—more contact = more crisp.
The final quick flip-and-crisp at the end? That’s your “seal the deal” moment. It takes it from good to why did I not make two of these every week?
When to serve them
These pancakes are wildly flexible:
- quick lunch with a simple salad
- snacky dinner when you’re not in the mood to cook
- appetizer cut into bite-sized pieces for sharing
- late-night “I need something savory” moment
They’re also one of those foods that makes people gather in the kitchen. Because the sound alone—that sizzle—is irresistible.
If you’ve never made kimchi pancakes before, this is your sign. They’re fast, bold, crispy, and wildly satisfying… and they make an ordinary day feel a little more fun.
Kimchi Pancakes
Ingredients
- 6.2 oz. (175g) self-raising flour
- 1 tbsp. cornflour (cornstarch)
- 7 oz. (200g) kimchi, drained & finely chopped (reserve 2 tbsp. liquid)
- 2 tsp. gochujang (Korean red pepper paste)
- 2 spring onions, finely sliced
Instructions
- In a mixing bowl, whisk the self-raising flour and cornflour with 6.8 fl oz (200ml) ice-cold water and reserved kimchi liquid until smooth.
- Stir in the chopped kimchi, gochujang, and spring onions.
- The batter should be thick like a drop scone. Add a little more flour if too thin.
- Heat 1 tsp olive oil in a large non-stick pan over high heat. Once hot, ladle in half the batter and use the back of the ladle to spread it into a thin, even layer. Reduce heat to medium-high.
- Fry for 2-3 minutes, or until bubbles form and the edges begin to crisp.
- Flip the pancake, lift the edge with a spatula, and drizzle another 1 tsp oil underneath. Tilt or shake the pan to coat the base.
- Press down on the pancake with the spatula and fry for another 2 minutes.
- Flip once more, press down again, and cook for 30 seconds to crisp. Transfer to a paper towel-lined plate and keep warm in a low oven.
- Repeat with the remaining batter and oil to make the second pancake. Serve hot, optionally cut into bite-sized pieces.
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