A light, crispy batter with a tender, chewy center—this kimchi pancake served with a tangy dipping sauce is sure to satisfy your cravings.
Korean pancakes are an essential part of any Korean BBQ spread. They’re hearty, shareable, and one of my favorite dishes to order. I always wondered how restaurants achieve that very crisp edge while keeping the inside soft. This recipe recreates that contrast at home: golden, crunchy edges with a pleasantly chewy center.
Kimchi pancake batter
This version uses all-purpose flour, but if you can find a Korean pancake mix I recommend trying it—Ottogi is a common brand at Korean supermarkets. Korean pancake mixes contain a blend of flours that helps produce an extra-crispy exterior. Just avoid breakfast pancake mixes; look for a bag showing savory pancakes.
For best results, mix the dry and wet ingredients separately before combining them, then add ice-cold water. I like to keep a bowl of iced water and scoop from it so the water stays extra cold; the low temperature slows gluten development, which helps the pancakes stay crisp rather than chewy.
Tips for making kimchi pancakes:
- Use ice-cold water for a lighter, crispier batter. Cold water restricts gluten formation and improves texture.
- Mix gently and avoid overmixing. Overmixing develops gluten, which makes pancakes tough.
- Heat the oil well before adding batter. Cold oil yields soggy, greasy pancakes.
- Use plenty of oil and high heat at first. Pour the batter thinly across the pan—thinner pancakes crisp up better. Once the batter firms, swirl the pancake so oil reaches underneath. Lower the heat if the bottom browns too quickly. When edges set and the bottom is golden, flip.
- Smaller pancakes crisp faster. If you want extra-crispy edges, make several small pancakes to allow higher heat without burning.
- Flipping a whole large pancake takes practice. If you’re nervous, make smaller pancakes or use two spatulas to turn them.
- Add a bit more oil after flipping and swirl it around. The oil will start to crackle when the pancake is almost done. Serve immediately with dipping sauce.
Want more easy Korean recipes?
- Korean steamed eggs – Light, fluffy steamed eggs cooked in earthenware for comforting, warm bites.
- Corn cheese – A popular Korean BBQ side, creamy and sweet, often enjoyed with soju or beer.
- Rice cake & sausage skewers – Street-food style skewers that are crispy outside and soft inside; ready in under 30 minutes.
- Cheese potato pancakes – An easy, customizable recipe that’s a great way to use pantry potatoes.
Kimchi Pancake (김치전)
- Author: Jasmine and Tea
Total Time: 25 mins
Yield: 1 large pancake 1x
Description
A light, crispy batter with a tender, chewy center—these kimchi pancakes served with a simple dipping sauce are a satisfying snack or side for any meal.
Ingredients
Scale
Dry batter ingredients
- ½ cup soft all-purpose flour (or cake flour, sifted)
- 1 tbsp potato starch (or cornstarch/glutinous rice flour)
- ⅛ tsp salt
- 1 tsp sugar (adjust for kimchi sourness)
- 1 tsp gochugaru (Korean red pepper flakes)
Wet batter ingredients
- ½ cup fully fermented kimchi, chopped
- 2 tbsp kimchi juice
- 1 tsp gochujang (Korean red pepper paste)
- 3 scallion stalks, chopped (15g)
- ¼ cup chopped onion (15g)
- 3 mini sausages, chopped ham, or spam (28g)
- 1 cheongyang chili pepper (optional) (10g)
- ¼ cup + 1 tbsp ice-cold water
Other:
- oil for pan frying
Dipping Sauce
- 3 tbsp Korean soy sauce (ganjang)
- 3 tbsp water
- 1 tsp sugar
- ½ tsp Korean apple cider vinegar
Instructions
- Whisk together all dry ingredients in one bowl. In a separate bowl, combine the wet ingredients except the water. Mixing dry and wet components separately helps produce an even batter.
- Combine wet and dry mixtures, then slowly add the ice-cold water. Gently fold the batter with chopsticks or a spatula—don’t overmix. Some lumps are fine; this minimizes gluten formation and keeps the pancake crisp rather than gummy.
- Heat about 2 tablespoons of oil in a large nonstick pan over medium-high heat. When the oil is hot, pour in the batter and spread it thinly. Thin pancakes develop crispier edges. Swirl the pan occasionally so oil gets under the batter and cook until the edges set and the bottom turns golden.
- Flip the pancake once the bottom is golden and the edges are firm. Add a little more oil, cook until the second side is golden and the surface begins to crackle. Remove from the pan and serve immediately with the dipping sauce.
Notes
Korean soy sauce (ganjang) is typically sweeter and less salty than many Japanese or Western soy sauces—adjust quantities if using a different type.
Korean apple cider vinegar tends to be less acidic and a bit sweeter than common American brands; taste and adjust accordingly.
Ottogi is a widely available Korean brand for pantry staples and pancake mixes; it’s a convenient option if you want an authentic mix for extra crispiness.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Cuisine: Korean food
Keywords: korean food, kimchi pancake