Kimchi Pancake with Tangy Dipping Sauce

5.0 from 6 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 35 mins

Serves: 8-16


  • Kimchi Pancake
  • 2 1/2 cup (375 gram) all purpose flour
  • 1/2 teaspoon salt
  • 2 1/2 cup ice cold water
  • 1 egg
  • 2 cup (450 gram/1 pound) kimchi, sliced to bite sizes
  • 1 tablespoon kimchi liquid/juice
  • 1-2 green and red chilies (optional), seeded and sliced
  • 4-5 ice cubes
  • Tangy Dipping Sauce
  • 4 tablespoon soy sauce
  • 2 tablespoon sugar
  • 4 tablespoon water
  • 4 tablespoon rice vinegar
  • 1/2-1 teaspoon gochugaru (optional)
  • 1/2 teaspoon sesame seeds
  • 1 teaspoon sesame oil
  • 2-3 tablespoon thinly sliced scallions, from 1 scallion
  • grated garlic, from 1-2 cloves of garlic


  • Kimchi Pancake
    1. Whisk together all purpose flour, salt, and water, then add egg, kimchi, kimchi liquid/juice, chilies, and mix well. Finally, add 4-5 ice cubes to keep the batter cold.
    2. Heat 2-3 tablespoon oil in skillet/non-stick frying pan over medium high heat, then once the pan is hot, ladle pancake batter to the pan and spread evenly (about 1/4 of the total batter). After 30 seconds on medium high, reduce heat to medium, and once the edges look cook and more solid, flip the pancake to cook the other side, pressing lightly with a spatula to make the pancake crispy. Remove cooked pancake to a plate, and repeat the process for 3 more pancakes.
    3. Slice the pancakes into bite sizes and serve with the tangy dipping sauce.
  • Tangy Dipping Sauce
    1. If you make the sauce right before serving the pancake, simply mix everything together. But if you want to make the sauce ahead, mix everything except garlic and scallion, and only add those two ingredients prior to serving.

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