Genuine Handcrafted Kimchi Pancakes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A traditional Korean pancake featuring a vibrant, fermented kimchi filling, embodying the 'true' essence of authentic Korean street food craftsmanship. This Asian recipe, ready in about 45 minutes, layers kimchi, all-purpose flour, rice flour into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 2, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 15 min Serves 2 Korean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Finely chop 1 cup kimchi and pat dry with paper towels to remove excess liquid, then set aside.
  2. Step 2: In a mixing bowl, whisk together 1 cup all-purpose flour, 1/4 cup rice flour, 3/4 cup water, 1 tbsp sesame oil, 1/2 tsp ground ginger, and 1 tbsp soy sauce until a smooth batter forms with no lumps.
  3. Step 3: Stir 1/2 cup chopped green onions and the drained kimchi into the batter until evenly distributed.
  4. Step 4: Heat a non-stick skillet over medium heat and add 1 tbsp oil. Pour 1/4 cup batter into the skillet, spreading it into a 4-inch circle with a spatula.
  5. Step 5: Cook for 3-4 minutes until the bottom is golden brown and crispy, then flip carefully with a spatula and cook for another 3-4 minutes until the second side is crisp and golden.
  6. Step 6: Transfer to a cutting board, sprinkle with 1 tbsp sesame seeds, and cut into wedges while hot, ensuring the crispy edges are intact and the kimchi filling is bubbling slightly at the cut edges.

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