Half-Batch Spicy Korean Kimchi Pancakes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A smaller portion of crispy, spicy Korean kimchi pancakes perfect for sharing or a light snack, packed with tangy fermented kimchi and scallions. This Korean-inspired snack recipe, ready in about 15 minutes, layers kimchi, all-purpose flour, cold water 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 220 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: 5 min Cook: 10 min Serves 2 Korean cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 1 cup chopped kimchi with its juice, 1/2 cup all-purpose flour, 1/3 cup cold water, 2 thinly sliced scallions, 1 tsp gochugaru, and 1/4 tsp salt. Stir until a slightly runny batter forms.
  2. Step 2: Heat 1 tbsp vegetable oil in a non-stick skillet over medium-high heat until shimmering.
  3. Step 3: Pour half the batter (about 1 cup) into the skillet, spreading into a 6-inch thin round. Cook for 3-4 minutes until the edges are golden and crispy.
  4. Step 4: Flip carefully using a spatula, add remaining 1 tbsp oil around edges, and cook an additional 3 minutes until cooked through and both sides are crisp.
  5. Step 5: Remove pancake, slice into quarters, and serve immediately with dipping sauce of choice.

Frequently asked questions

How long does Half-Batch Spicy Korean Kimchi Pancakes take to make?

Total time is about 15 minutes (5 min prep + 10 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 Half-Batch Spicy Korean 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 Half-Batch Spicy Korean 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 Half-Batch Spicy Korean 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 Half-Batch Spicy Korean Kimchi Pancakes?

Korean snacks 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.

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