Korean kimchi pancake

Korean kimchi pancake

A tasty Korean take on a savoury pancake. Serve as a quick brunch, lunch or supper, or as part of a Korean meal.


For the dipping sauce


  1. Whisk together the flour, cornflour, baking powder and sea salt in a jug. Add the egg yolk, oil and 4 tablespoons of cold water and whisk to make a thick batter.

  2. Fold the kimchi and spring onion into the batter along with the kimchi juice.

  3. Heat a splash of oil in a non-stick frying pan over a medium–high heat. Add the pancake batter, pushing it out with a wooden spatula so it reaches the edges. Cook for a couple of minutes until the bottom of the pancake is golden brown and the top just starts to set, then turn it over and cook for a few more minutes until both sides are browned and crisp.

  4. Meanwhile, make the dipping sauce by whisking together all of the ingredients in a small bowl.

  5. Slide the pancake from the pan and cut into bite-sized strips. Serve with the dipping sauce.

Recipe Tips

Gochugaru is a coarsely ground powder made from Korean red chillies. It is sold in Asian grocery stores and online, but if you can’t find it use regular dried chilli flakes instead.