Here is Kimchi Pancake Recipe for Korean Food Lovers! 🙂

(Makes 5 sheets)
13¼ oz (400g) well-fermented baechu-kimchi (napa cabbage kimchi)
2 cups all-purpose flour, 1½ cups water, 1 egg, vegetable oil as needed
Cho-ganjang (Soy sauce with vinegar)
2 tablespoons soy sauce, 1 tablespoon white vinegar, ½ tablespoon sugar, 1 tablespoon water


1. In a large bowl, combine the flour, water, an egg and whisk them until all lumps are gone.
2. Chop the well-fermented baechu-kimchi into ⅓-inch (1-cm) squares.
3. In a small bowl, combine all ingredients of cho-ganjang and mix well.

1. Add chopped kimchi into the flour batter and mix well.
2. In a large cast-iron or nonstick skillet, heat 2 or 3 tablespoons of oil over medium-high heat. Ladle the of mixed batter into the hot skillet.
Shape into thin circle and pan-fry both sides until golden brown.
3. Make 5 pancakes and serve with cho-ganjang.

Have fun and Enjoy!


  1. Profile photo of ddmom1
    ddmom1 2 years ago

    Sounds good. I may try it. Is “well-fermented baechu-kimchi” sold in Korean Food market? Hope not too much spicy~ 🙂

  2. Profile photo of jane
    jane 2 years ago

    Actually it doesn’t need to be “well-fermented baechu-kimchi. it calls shin-kimchi in Korean”. If you are afraid of spicy, you can wash it with cold water, and cook. My little kids can take spicy, so I usually cook Kimchi pancake in this way. 🙂

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