How long can I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Can I make these pancakes in advance?

Yes, you can prepare the batter a day in advance and store it in the refrigerator. Cook just before serving for best crispness.

Are there substitutions for sesame leaves?

If you can't find sesame leaves, substitute with fresh spinach or omit altogether.

Can I make this dish gluten-free?

Use a gluten-free all-purpose flour blend in place of regular flour, and ensure that your soy sauce is gluten-free.

How do I reheat the pancakes?

Reheat in a pan over medium heat to regain crispiness, or bake in a preheated oven at 350°F (175°C) until warmed through.

Umami-Crusted Korean Kimchi Pancakes with Sesame Leaf

Name: Umami-Crusted Korean Kimchi Pancakes with Sesame Leaf
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Appetizer
Ingredients: All-purpose flour; Rice flour; Cold water; Egg; Kimchi; Kimchi juice; Soy sauce; Sugar; Salt; Spring onions; Gochujang; Toasted sesame oil; Sesame leaves; Soy sauce; Rice vinegar; Gochugaru; Toasted sesame seeds; Garlic

A crispy twist on the classic Kimchi Jeon

These savory pancakes are infused with the characteristic tang of kimchi and the aromatic depth of sesame leaves, yielding a perfect balance of flavor and texture.

50 min
4
Easy

Ingredients

For the Kimchi Pancake Batter

All-purpose flour

1 ½ cups

Rice flour

½ cup

Cold water

1 ½ cups

Egg

1 large, beaten

Kimchi

2 cups, finely chopped

Kimchi juice

¼ cup

Soy sauce

1 tbsp

Sugar

1 tsp

Salt

To taste

For the Flavor Boost

Spring onions

2, sliced thinly

Gochujang

1 tbsp

Toasted sesame oil

1 tbsp

Sesame leaves

8–10, shredded

For the Dipping Sauce

Soy sauce

3 tbsp

Rice vinegar

1 tbsp

Gochugaru

1 tsp

Toasted sesame seeds

1 tsp

Garlic

1 clove, minced

Preparation

Preparing the Dipping Sauce

Combine ingredients

In a small bowl, combine soy sauce, rice vinegar, gochugaru, sesame seeds, and garlic.

Mix

Stir until well mixed. Adjust seasoning as needed.

Set aside

Set aside for serving.

Preparing the Pancake Batter

Whisk dry ingredients

In a large mixing bowl, whisk together all-purpose flour, rice flour, and cold water until smooth.

Add wet ingredients & kimchi

Add the beaten egg, chopped kimchi, kimchi juice, soy sauce, sugar, and salt to the batter. Mix until combined.

Fold in flavorings

Fold in the spring onions, gochujang, sesame oil, and shredded sesame leaves.

Ensure the batter is of a pourable consistency, similar to pancake batter, and rest it for 10 minutes to help flavors meld.

Cooking Process

Pan Frying

Heat a non-stick skillet over medium-high heat, lightly oiling the surface.

For the crispiest pancakes, preheat pan over medium-high heat; reduce to medium heat after initial browning.

Pouring & Spreading

Pour a ladleful of batter onto the skillet, spreading it thinly and evenly.

Cooking Each Side

Cook for 3–4 minutes on each side until golden brown and crispy.

Plating & Serving