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Kimchi vegan pancake

Prep Time:

15 minutes

Cook Time:

15 minutes





About the Recipe

My daughter has always loved this pancake as a starter with Korean food.


1 cup well-fermented napa cabbage kimchi, finely chopped into small pieces

2 tbsp of the brine

2 chopped green onions, an inch length

½ cup all-purpose flour

½ cup water

4 tbsp vegetable oil

Ingredients for the dip:

2 tbsp soy sauce

1 tbsp sesame oil

1 tbsp water

½ tsp brown sugar

1 finely chopped spring onion


  1. Combine all ingredients except for the vegetable oil

  2. Pour the oil in a medium nonstick pan on medium heat

  3. Spread the ‘patty’ to cover all the surface of the pan evenly and the same thickness throughout. You can use the back of the spoon.

  4. Cook until the bottom is golden brown and crisp on each side

  5. Serve immediately with the soy sauce dip

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