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.

Each serving provides 307 kcal, 5g protein, 36g carbohydrates (of which 2g sugars), 15g fat (of which 2g saturates), 2g fibre and 1.8g salt.


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.