Korean-Style Kimchi Pancakes with Gochujang Glaze

By AislePrompt Editorial · ·

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 developed and reviewed.

True to home-cooked Korean tradition, these pancakes use fermented kimchi for authentic depth, avoiding store-bought shortcuts. This Asian recipe, ready in about 30 minutes, layers kimchi, all-purpose flour, 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.

Prep: 20 min Cook: 10 min Serves 2 Korean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Finely chop 200g kimchi (draining excess liquid) and slice 3 stalks green onions into 1/2-inch pieces.
  2. Step 2: In a bowl, combine 100g all-purpose flour, 150ml water, and 2 tbsp gochujang, whisking until smooth and no lumps remain.
  3. Step 3: Stir in chopped kimchi and green onions until evenly distributed.
  4. Step 4: Heat 1 tbsp sesame oil in a non-stick skillet over medium heat until shimmering, then pour in 1/4 of the batter (about 1/2 cup) to form a thin, even circle.
  5. Step 5: Cook for 3 minutes until edges lift easily and bottom is golden, flip, and cook another 2 minutes until crisp and browned.

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