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Kimchi Pancakes

A savory, thin pancake loaded with kimchi and fried to crispy perfection in a cast iron pan. Good as an appetizer. Even better as a late night snack.  
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Appetizer, Booze Food, Casual Party, Dinner, Party Food, Side Dish, Snack
Cuisine: Korean
Keyword: Kimchi Pancake
Servings: 3 10-12 inch pancakes
Author: The Subversive Table | Lis Lam



  • 1/2 cup flour
  • 1/2 cup potato starch (corn starch also works)
  • 1 cup water
  • 1 tsp sugar
  • 1/4 tsp salt
  • pepper to taste
  • 3 green onions, chopped (optional)
  • 2 cups kimchi chopped into bite-size pieces

Dipping Sauce:

  • 1 Tbsp soy sauce
  • 1 tsp rice vinegar
  • pinch sesame seeds optional
  • pinch Gochukaru (Korean chili flakes) optional


  • Whisk flour, water, sugar, salt, and pepper in a large bowl.  Make sure there are no lumps.
    savory pancake batter in bowl with whisk
  • Add green onion and kimchi, into the batter.  It's ok if your kimchi is juicy. Mix well with a spoon.
    kimchi pancake batter in bowl
  • Heat a 12-inch, well seasoned, cast iron skillet on medium high heat.  When the pan is hot, add 2 Tbsp neutral oil (I used grapeseed oil).  The oil should thin on contact and smoke slightly.
  • Add 1 cup of kimchi pancake batter.  Use a spoon to spread the batter as thin as possible, all the way to the edges. When the bottom is crispy with browned spots, flip to the other side and finish cooking, about 3-4 minutes on each side. 
  • When the second side is done, about another 3-4 minutes, flip back to the first side and cook for an additional 1 minute.  This will ensure the crispiest pancake. 
  • While the pancake sizzles away, make the dipping sauce.  (This is optional.)  Combine all ingredients in a small bowl and set aside. 
  • Remove from pan.  Slice into pieces with a pizza cutter or knife.  Garnish (if desired) with green onion or cilantro and a sprinkle of sesame seeds.  Serve with dipping sauce and eat immediately.    
    kimchi pancake with hand


*The garnish and the dipping sauce are entirely optional. 
**Each pancake should take about 10 minutes to fry.  Here's how I estimated the time: 1 minute to spread batter.  4 minutes on the first side.  4 minutes on the second side.  1 minute to crisp up the first side again.