Handmade Korean Kimchi Pancakes with Scallions

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

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
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Serve the kimchi pancakes hot with the dipping sauce on the side.

Frequently asked questions

How long does Handmade Korean Kimchi Pancakes with Scallions take to make?

Total time is about 20 minutes (10 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 Handmade Korean Kimchi Pancakes with Scallions?

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 Handmade Korean Kimchi Pancakes with Scallions?

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 Handmade Korean Kimchi Pancakes with Scallions 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 Handmade Korean Kimchi Pancakes with Scallions?

Korean sushi 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

Related recipes