Korea / Appetizers

Kimchi pancakes

Name: Kimchi pancakes
Prep time: 15 min
Cook time: 15 min
Yield: 4 portions
Cuisine: Korea
Ingredients: 200 g kimchi, chopped; 100 g plain flour; 30 g potato starch; 140 ml water; 2 spring onions, sliced; 3 tbsp oil

Kimchi pancakes in a practical home-cooking adaptation, with clear everyday steps.

Prep15 min

Cook15 min

Yield4 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Mix flour and starch with water to a smooth batter.
Fold in kimchi and spring onions; add a tablespoon of water if too thick.
Heat oil in a nonstick pan and spread thin, small pancakes.
Cook for 3–4 minutes per side until crisp and cooked through; serve hot.

A little kitchen note

Untested editorial adaptation. Kimchi often contains fish sauce or shrimp; choose according to dietary needs.

Allergen notes

Wheat; possible fish and shellfish. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 222 kcal
Protein: 3.2 g
Carbs: 27.8 g
Fat: 10.9 g
Fibre: 1.7 g
Total sugar: 0.9 g
Sodium: 250 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

Make a little more of it