Handmade Korean Kimchi Pancakes with Scallions

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

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 drafted and published.

Savory and tangy kimchi pancakes made from a handmade batter, packed with chopped kimchi and scallions, pan-fried to a crispy golden finish. This Korean-inspired sushi recipe, ready in about 20 minutes, layers kimchi, kimchi juice, all-purpose 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 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: 10 min Cook: 10 min Serves 2 Korean cuisine 220 cal/serving

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Ingredients

1 cup, chopped kimchi
2 tbsp kimchi juice
3/4 cup all-purpose flour
1/2 cup cold water
4, thinly sliced scallions
1/2 tsp salt
3 tbsp vegetable oil
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame seeds
1/4 tsp (optional) red pepper flakes

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Instructions

Step 1: In a medium bowl, whisk together 3/4 cup all-purpose flour, 1/2 cup cold water, and 1/2 tsp salt until smooth. Stir in 1 cup chopped kimchi, 2 tbsp kimchi juice, and 4 thinly sliced scallions until evenly combined.
Step 2: Heat 1 1/2 tbsp vegetable oil in a nonstick skillet over medium-high heat. Pour half the batter into the pan and spread evenly into a 7-inch circle.
Step 3: Cook the pancake for 3-4 minutes until the edges are crispy and golden brown. Flip carefully and cook the other side for 2-3 minutes until golden and cooked through. Remove pancake and repeat with remaining 1 1/2 tbsp oil and batter.
Step 4: In a small bowl, mix 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame seeds, and 1/4 tsp red pepper flakes (optional) to make a dipping sauce.
Step 5: Serve the kimchi pancakes hot with the dipping sauce on the side.