Half-Sour Kimchi Pancakes with Spicy Dipping Sauce
A crispy Korean-inspired pancake featuring half-sour kimchi folded into a savory batter, served with a tangy and spicy soy dipping sauce. This korean-inspired snacks ready in about 22 minutes layers chopped half-sour 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 280 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, chopped half-sour kimchi
- 3/4 cup all-purpose flour
- 3/4 cup cold water
- 3 stalks, thinly sliced green onions
- 1 large egg
- 3 tbsp vegetable oil
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp gochugaru (Korean chili flakes)
- 1 tsp sesame seeds
- 1/2 tsp sugar
Instructions
- Step 1: In a medium bowl, whisk together 3/4 cup all-purpose flour, 3/4 cup cold water, and 1 large egg until smooth. Fold in 1 cup chopped half-sour kimchi and 3 sliced green onions until evenly distributed.
- Step 2: Heat 1 1/2 tbsp vegetable oil in a nonstick skillet over medium heat. Pour half the batter into the pan and spread into a thin, even circle about 7 inches in diameter. Cook for 4-5 minutes until the edges turn golden and crispy.
- Step 3: Carefully flip the pancake and cook the other side for 3-4 minutes until golden and cooked through. Repeat with remaining 1 1/2 tbsp vegetable oil and batter to make a second pancake.
- Step 4: Meanwhile, combine 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp gochugaru, 1 tsp sesame seeds, and 1/2 tsp sugar in a small bowl for dipping. Serve pancakes hot with dipping sauce.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-Sour Kimchi Pancakes with Spicy Dipping Sauce take to make?
Total time is about 22 minutes (10 min prep + 12 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-Sour Kimchi Pancakes with Spicy Dipping Sauce?
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-Sour Kimchi Pancakes with Spicy Dipping Sauce?
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-Sour Kimchi Pancakes with Spicy Dipping Sauce 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-Sour Kimchi Pancakes with Spicy Dipping Sauce?
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.
