Kimchi pancake

May 5, 2021

By Chef Jessica Van Roo, assistant director of Culinary Recreation & Experiential Programs at UC Irvine

Serves 4-6


For the pancake:

  • 1 cup all purpose flour
  • 1/2 cup rice flour, or potato starch, or use ¼ cup cornstarch and ¼ cup all purpose flour
  • 1 cups cold water, plus more as needed
  • ½ cup kimchi brine (optional, you can just use more water!)
  • 1 large egg
  • 1 cup kimchi, coarsely chopped
  • 2 green onions, julienned
  • pinch of salt

For the dipping sauce:

  • 3 tablespoon soy sauce
  • 2 teaspoon vinegar
  • 2 tablespoon water
  • 1 teaspoon sugar
  • pinch of black pepper
  • pinch of red pepper flakes gochugaru (optional, or just use regular chili flakes)


  1. In a mixing bowl combine flours, then mix together water, brine, and egg in a separate bowl and mix into the flours.
  2. Mix wet and dry ingredients until just mixed, don’t over mix.
  3. Stir in the kimchi, green onions, and salt mixing again, only until combined, a few streaks of flour are completely ok!
  4. Heat a pan over medium high heat, once hot, coat pan with oil, once oil is hot, ladle ¼- ½ cup pancakes into the hot oil, cook about 3-4 minutes on each side or until desired crispiness.
  5. Remove from pan and serve immediately with dipping sauce.
  6. Cooked pancakes can be stored in your refrigerator for 3- 5 days, and frozen for three months.
  7. To reheat, place pancakes in a toaster oven to crisp up.
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