Real Korean Kimchi Pancakes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Crispy Korean-style pancakes filled with spicy kimchi, eggs, and a savory-sweet soy glaze. This korean-inspired desserts ready in about 45 minutes layers kimchi, eggs, 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 480 calories and feeds 3, 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.

★ 3.7 (15 ratings) Prep: 20 min Cook: 25 min Serves 3 Korean cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, mix flour, 1 tbsp water, and 1 tsp salt. Add 2 eggs and whisk until smooth. Set aside.
  2. Step 2: Heat 1 tbsp oil in a large skillet over medium-high heat. Add kimchi and sauté for 3-4 minutes until softened. Remove and set aside.
  3. Step 3: In the same skillet, pour 1/3 of the batter to form a thin pancake. Cook for 2-3 minutes until edges are golden. Flip, add 1/3 of the kimchi, and top with 1 egg. Fold the pancake and cook 2 more minutes.
  4. Step 4: In a small bowl, mix soy sauce, brown sugar, minced garlic, and 1 tbsp water. Drizzle over pancakes and garnish with sliced green onions.

Equipment for this recipe

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Frequently asked questions

How long does Real Korean Kimchi Pancakes take to make?

Total time is about 45 minutes (20 min prep + 25 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 Real Korean Kimchi Pancakes?

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 Real Korean Kimchi Pancakes?

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 Real Korean Kimchi Pancakes for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Real Korean Kimchi Pancakes?

Korean desserts 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.

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