Kimchi Pancakes with Soy-Vinegar Dipping Sauce


For the dipping sauce
1 spring onion, finely chopped
2 Tbs. soy sauce
1 Tbs. rice vinegar
1 tsp. Asian sesame oil
1/2 tsp. granulated sugar
Sea salt
Mix the spring onion, soy sauce, vinegar, sesame oil, sugar, and a pinch of salt in a small bowl and set aside.
For the pancakes
1 cup all-purpose flour
1/4 cup rice flour
1-1/2 cups kimchi, roughly chopped
4 spring onions, cut lengthwise into quarters and then cut crosswise into 3-inch lengths (white and green parts)
1/4 cup kimchi juice (if there is not enough juice in the jar, make up the difference with water)
1 large egg, beaten
1/4 tsp. sea salt
2 to 3 Tbs. canola oil; more as needed


  1. In a large bowl, mix the all-purpose flour and rice flour with 1 cup of water to make a thick batter. 
  2. Add the kimchi and spring onions and thoroughly mix into the batter.
  3. Add the kimchi juice, egg, and salt. The batter should be the consistency of heavy cream, and a light orange colour; let it sit for about 10 minutes.
  4. Heat 1 1/2 Tbs. of the canola oil in a heavy bottom frying pan over medium-high heat.
  5. When the surface of the oil begins to ripple or a droplet of batter beads up when added to the pan, the oil is ready.
  6. For each pancake, add about 1/4 cup of batter to the pan.
  7. Spread the batter with the back of a spoon or ladle to make a thin 3-inch pancake.
  8. Let the pancakes cook until the bottoms begin to brown, about 2 minutes.
  9. Slide a spatula under the pancake and flip it. Flatten the surface of the pancake with the spatula.
  10. Let the pancake cook for another 2 minutes, pressing the surface a few more times.
  11. Flip the pancake again, press the surface and cook for another minute.
  12. Flip and press one more time, cooking until the pancake is nicely browned on the outside, about 1 minute more.
  13. Set the pancakes on a serving platter in a warm oven and repeat with remaining oil and batter.
  14. Serve with the dipping sauce.


The batter may seem thick at first, but the liquid from the chopped kimchi and added kimchi juice will give you the proper consistency (that of heavy cream) and a beautiful orangey hue. The addition of rice flour gives the pancake a chewy centre with crisp edges. Serve hot with soy-vinegar dipping sauce.
Thanks to Jar Up – kimchi, and to Agreeable Nature – eggs, for providing the ingredients used in the demonstration at the market.
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