How long can I store leftovers?

Leftovers can be stored in the refrigerator for up to 3 days.

Can I make the batter ahead of time?

Yes, you can prepare the batter up to a day in advance and store it in the refrigerator.

What can I use as a substitute for kimchi?

If kimchi is unavailable, try using sauerkraut with a bit of chili sauce for a similar taste.

Can I freeze these pancakes?

Yes, freeze cooked pancakes between parchment layers for up to 1 month. Reheat in a skillet for best texture.

Are there gluten-free options for this dish?

You can substitute all-purpose flour with a gluten-free flour blend for a gluten-free version.

Korean Kimchi Pancakes with Sesame Ginger Sauce

Name: Korean Kimchi Pancakes with Sesame Ginger Sauce
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Appetizer
Ingredients: Kimchi; Kimchi juice; All-purpose flour; Water; Egg; Green onions; Sugar; Vegetable oil; Soy sauce; Rice vinegar; Sesame oil; Grated ginger; Honey; Garlic; Toasted sesame seeds

Savory, Spicy Pancakes Perfect for Any Meal

A flavorful Korean favorite, these kimchi pancakes are crispy on the outside and soft on the inside, paired with a tangy and delicious sesame ginger sauce.

40 min
4
Easy

Ingredients

For the Kimchi Pancakes

Kimchi

1 cup, chopped

Kimchi juice

1/2 cup

All-purpose flour

1 cup

Water

1/4 cup

Egg

1 large

Green onions

2, finely chopped

Sugar

1/2 tsp

Vegetable oil

for frying

For the Sesame Ginger Sauce

Soy sauce

2 tbsp

Rice vinegar

1 tbsp

Sesame oil

1 tbsp

Grated ginger

1 tsp

Honey

1 tsp

Garlic

1 clove, minced

Toasted sesame seeds

1 tsp

Preparation

Preparing the Kimchi Pancake Batter

Combine ingredients

In a mixing bowl, combine kimchi, kimchi juice, flour, water, and egg.

Ensure there are no lumps in the batter for even cooking.

Add onions and sugar

Add green onions and sugar, stirring until well incorporated.

Adjust the amount of water for thicker or thinner pancakes.

Rest batter

Let the batter sit for 10 minutes to meld flavors.

Making the Sesame Ginger Sauce

Combine liquids

In a small bowl, combine soy sauce, rice vinegar, and sesame oil.

Add flavorings

Add grated ginger, honey, minced garlic, and sesame seeds.

Infuse flavors

Stir well and set aside to allow flavors to infuse.

Cooking Process

Heat the oil

Heat a non-stick skillet over medium-high heat with vegetable oil.

Heat oil for 2 minutes at medium-high heat.

Cook the pancakes

Pour 1/4 cup of batter into the pan, spreading lightly into a thin layer. Cook until edges are crispy and brown.

Cook pancakes for 6-8 minutes per batch at medium heat.

Flip the pancakes

Flip pancakes when edges are crispy and cook the other side until golden brown.

Plating & Serving