Korean-Style Kimchi Pancakes with Gochujang Glaze
True to home-cooked Korean tradition, these pancakes use fermented kimchi for authentic depth, avoiding store-bought shortcuts. This korean-inspired asian 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.
Ingredients
- 200g kimchi
- 100g all-purpose flour
- 150ml water
- 3 stalks green onions
- 2 tbsp gochujang
- 1 tbsp sesame oil
Instructions
- Step 1: Finely chop 200g kimchi (draining excess liquid) and slice 3 stalks green onions into 1/2-inch pieces.
- Step 2: In a bowl, combine 100g all-purpose flour, 150ml water, and 2 tbsp gochujang, whisking until smooth and no lumps remain.
- Step 3: Stir in chopped kimchi and green onions until evenly distributed.
- 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.
- Step 5: Cook for 3 minutes until edges lift easily and bottom is golden, flip, and cook another 2 minutes until crisp and browned.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Korean-Style Kimchi Pancakes with Gochujang Glaze take to make?
Total time is about 30 minutes (20 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 Korean-Style Kimchi Pancakes with Gochujang Glaze?
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 Korean-Style Kimchi Pancakes with Gochujang Glaze?
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 Korean-Style Kimchi Pancakes with Gochujang Glaze 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 Korean-Style Kimchi Pancakes with Gochujang Glaze?
Korean asian 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
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
