Appetizer · Snack · Asian · Korean ·

Tangy Korean Kimchi Pancakes with Scallion and Soy Dipping Sauce

Name: Tangy Korean Kimchi Pancakes with Scallion and Soy Dipping Sauce
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Appetizer
Ingredients: Kimchi, 1 cup, chopped; All-purpose flour, 1 cup; Water, 1/2 cup; Egg, 1 large; Scallions, 3, sliced; Kimchi juice, 2 tbsp; Salt, 1/4 tsp; Vegetable oil, 2 tbsp; Soy sauce, 2 tbsp; Rice vinegar, 1 tbsp; Sesame oil, 1 tsp; Sugar, 1 tsp; Garlic, 1 small clove, minced; Scallion, 1 tbsp, finely chopped; Sesame seeds, 1/2 tsp

Enjoy these deliciously tangy kimchi pancakes that perfectly blend spicy kimchi with fresh scallions, served with a soy-based dipping sauce for an extra burst of flavor.

4.9(815 reviews)

·By Ethan Brooks·August 5, 2025

Tangy Korean Kimchi Pancakes with Scallion and Soy Dipping Sauce — Appetizer served and photographed from above

Prep

15 min

Cook

45 min

Difficulty

Easy

Serves

Ingredients

Servings

For the Kimchi Pancakes

For the Soy Dipping Sauce

Nutrition

Per serving

Calories: 224 kcal
Protein: 5.75 g
Carbs: 27.75 g
Fat: 9.75 g
Fiber: 1.5 g

Whole recipe

Total

Calories: 897 kcal
Protein: 23 g
Carbs: 111 g
Fat: 39 g
Fiber: 6 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Kimchi 1 cup, chopped	20	1	4	0	2
All-purpose flour 1 cup	455	13	95	1	3
Water 1/2 cup	0	0	0	0	0
Egg 1 large	70	6	1	5	0
Scallions 3, sliced	10	1	2	0	1
Kimchi juice 2 tbsp	10	0	2	0	0
Salt 1/4 tsp	0	0	0	0	0
Vegetable oil 2 tbsp	240	0	0	28	0
Soy sauce 2 tbsp	20	2	2	0	0
Rice vinegar 1 tbsp	0	0	0	0	0
Sesame oil 1 tsp	40	0	0	4	0
Sugar 1 tsp	16	0	4	0	0
Garlic 1 small clove, minced	5	0	1	0	0
Scallion 1 tbsp, finely chopped	2	0	0	0	0
Sesame seeds 1/2 tsp	9	0	0	1	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Kimchi Pancake Batter

1
Make the batter
In a bowl, mix the flour, water, egg, and salt until smooth.
Tip: Ensure the batter is thick but pourable.
2
Add kimchi and scallions
Stir in the chopped kimchi, kimchi juice, and sliced scallions.
3
Rest the batter
Let the batter rest for about 10 minutes to meld flavors.
Tip: Allowing the batter to rest enhances the pancake texture.

Making the Soy Dipping Sauce

1
Combine liquids
Combine soy sauce, rice vinegar, sesame oil, and sugar in a small bowl.
2
Add aromatics
Add minced garlic, chopped scallions, and sesame seeds; mix well.
3
Adjust seasoning
Adjust seasoning to taste if necessary.

How to Make Tangy Korean Kimchi Pancakes with Scallion and Soy Dipping Sauce

Total time: 1 h · Yields 4 servings

1
Fry the Pancakes
Heat oil in a skillet over medium-high heat. Pour a ladle of batter, spreading evenly to form a pancake.
2
Cook Each Side
Cook for 3-4 minutes per side until golden and crispy.
3
Drain Excess Oil
Remove pancakes and drain on a paper towel to remove excess oil.