Pin It The first time I tried making kimchi pancakes, I was mostly drawn in by the irresistible sizzling sound coming from the pan—a promise of crisp edges and savory bites. It was a blustery evening and I needed something quick, comforting, and bright to counter the weather outside. The smell of tangy kimchi waking up in hot oil and the subtle sweetness of cabbage took over my kitchen faster than I expected, making me grin as I flipped the first pancake (awkwardly, I might add). There's a certain satisfaction in watching a few simple ingredients turn into something golden and crunchy. This recipe is now my go-to for when the fridge yields leftover kimchi and the urge for something a little special strikes.
One rainy Saturday, these pancakes became the centerpiece of a makeshift brunch with a friend who swore she’d never enjoyed cabbage. We ended up standing by the kitchen island, dipping hot wedges into the smoky-sweet sauce, laughing over the words crunch and munch echoing around us. Both of us went back for seconds, agreeing good things really do come in crispy packages.
Ingredients
- Napa cabbage: Thinly sliced for extra crunch, its mild sweetness balances the kimchi’s tang—pat it dry if excess moisture worries you.
- Kimchi: Gives the pancakes their lively flavor—drain it well to keep your batter from turning soupy.
- Green onions: Sliced on the bias, they bring a gentle bite and a pop of color throughout.
- All-purpose flour: The foundation for structure—don’t pack it into your measuring cup to keep the pancakes tender.
- Cornstarch: My trick for extra crispiness; too little and you miss the shattering crunch.
- Baking powder: Just a bit keeps things light rather than dense.
- Salt & black pepper: They quietly amplify all the other flavors—taste your kimchi first and adjust if necessary.
- Cold water: The batter should be kept cool so the pancakes crisp up beautifully in the pan.
- Egg: Binds everything together—swap in flaxseed for a vegan bite if needed.
- Vegetable oil: Choose a neutral oil for frying so the kimchi’s brightness shines—don’t be afraid to use a little extra for maximum crispiness.
- Soy sauce, rice vinegar, sesame oil, sugar, sesame seeds, garlic, gochugaru: Each dressing the sauce with salty, tangy, nutty, spicy notes; adjust the gochugaru if you’re hunting for more fire.
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Instructions
- Mix the batter:
- Whisk flour, cornstarch, baking powder, salt, and pepper in a big bowl. Pour in the cold water and egg, and mix just until you can't see dry flour anymore—don't fret about a few lumps.
- Add the veggies:
- Gently fold in the napa cabbage, chopped kimchi, and green onions. The batter should look flecked with red, green, and white, not soupy or dry.
- Heat up the pan:
- Swirl a generous tablespoon of oil in a nonstick skillet over medium-high heat. Wait for the oil to shimmer before you start frying—impatience leads to sticking.
- Cook the pancakes:
- Ladle about a quarter of the batter onto the skillet and gently spread it to a rough 6-inch round. Let it sizzle for 2–3 minutes per side, turning carefully when the edges look golden and crispy—repeat for the rest of the batter, adding more oil as you go.
- Mix the sauce:
- Toss soy sauce, vinegar, sesame oil, sugar, sesame seeds, garlic, and gochugaru into a small bowl. Stir until the sugar dissolves—the sauce will smell punchy and complex.
- Serve hot:
- Cut pancakes into wedges and pile them on a platter, serving the dipping sauce alongside for everyone to tuck in immediately.
Pin It 
Pin It There was a quiet moment when the last pancake disappeared and I realized we’d eaten every bite, no leftovers in sight. That’s how I knew these kimchi pancakes had quietly earned their place as more than just an appetizer on my table.
How I Like to Serve These
I love to top the pancakes with an extra sprinkle of sliced green onions and a scattering of toasted sesame seeds. If the sauce runs out, I’ve found a dab of Sriracha or even plain yogurt works wonders in a pinch. These also make an excellent snack to bring out with light beers during a casual hang-out—they disappear fast.
Making Pancakes That Stay Crisp
The trick to keeping that shattering crunch is making sure the batter is truly cold and the oil is properly hot before you start. Piling them up on paper towels as they come out helps ward off soggy bottoms. Never cover them with a plate—it’s the fastest way to lose all that golden edge work.
What to Do with Leftover Kimchi
Whenever I have an open jar of kimchi about to go past its prime, pancakes are my favorite solution—it perks up older kimchi with almost no effort. I’ve even thrown in bits of other leftover vegetables, chopped finely, making each batch a little different and never dull.
- Try adding a grating of carrot for extra color next time.
- Add a splash more cold water if your batter feels too thick.
- Don’t forget to serve these as soon as they’re cooked for the best crunch!
Pin It 
Pin It Making these cabbage kimchi pancakes always feels like a small celebration—messy, satisfying, and just spicy enough to make you want one more. Here’s to the little joys hiding in your fridge and the crispy results they bring.
Questions & Answers
- → How do I keep the pancakes from getting soggy?
Drain chopped kimchi well and squeeze excess liquid from cabbage before folding into the batter. Use cold water in the batter and a hot skillet so each pancake crisps quickly on contact.
- → Can I make these gluten-free?
Yes — substitute a 1:1 gluten-free flour blend for the all-purpose flour and use tamari instead of soy sauce in the dip. Add a touch more cornstarch if the batter seems loose.
- → What pan and oil work best for even browning?
A heavy nonstick or cast-iron skillet gives the best contact and color. Use a neutral oil with a high smoke point, like vegetable or canola, and heat until shimmering before adding the batter.
- → How can I adjust the spice level?
Reduce or omit gochugaru in the sauce and batter for milder pancakes, or add extra gochugaru or chopped fresh chilies for more heat. Extra kimchi also increases tang and kick.
- → Can these be made ahead and reheated?
Yes — cool completely, then store in a single layer in the fridge. Reheat in a hot skillet with a splash of oil to restore crispness, or warm on a baking sheet in a preheated oven until crunchy.
- → Any tips for a vegan version?
Replace the egg with a flaxseed 'egg' (1 tbsp ground flaxseed + 3 tbsp water) and use vegan kimchi. The flax mix helps bind the batter while keeping the texture tender and crisp when fried.
