Genuine Handcrafted Kimchi Pancakes
A traditional Korean pancake featuring a vibrant, fermented kimchi filling, embodying the 'true' essence of authentic Korean street food craftsmanship. This korean-inspired asian 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.
Ingredients
- 1 cup kimchi
- 1 cup all-purpose flour
- 1/4 cup rice flour
- 3/4 cup water
- 1/2 cup green onions
- 1 tbsp sesame oil
- 1/2 tsp ground ginger
- 1 tbsp soy sauce
- 1 tbsp sesame seeds
Instructions
- Step 1: Finely chop 1 cup kimchi and pat dry with paper towels to remove excess liquid, then set aside.
- 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.
- Step 3: Stir 1/2 cup chopped green onions and the drained kimchi into the batter until evenly distributed.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Genuine Handcrafted Kimchi Pancakes take to make?
Total time is about 45 minutes (30 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Genuine Handcrafted Kimchi Pancakes?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Genuine Handcrafted Kimchi Pancakes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Genuine Handcrafted Kimchi Pancakes for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Genuine Handcrafted Kimchi Pancakes?
Korean asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
