Kimchi Pancakes

19:12' 15-05-2018
Adelaide chef Jessie Spiby created this recipe, combining the favourite Korean food kimchi with the popular European breakfast of pancakes.


    This recipe takes no longer than standard pancakes to prepare and cook. The quantities listed here will make 4 pancakes.


    • 1 cup kimchi

    • ½ cup kimchi liquid

    • ¼ cup rice flour

    • ¼ cup plain flour

    • ½ tsp salt flakes

    • 2 spring onions

    • oil


    • Drain the kimchi, keeping the juice. Add water to the juice if necessary, to get half a cup of liquid. Roughly chop the kimchi into small pieces.

    • Slice the white parts of the spring onions finely, then slice the green parts into thin 10cm lengths.

    • In a large bowl, mix the plain flour, rice flour, salt flakes and kimchi liquid to make the batter. Leave to sit for 5-10 minutes.

    • Heat a large non-stick frypan over medium to high heat.

    • Stir the white parts of the spring onions and chopped kimchi into the resting batter.

    • Add a splash of oil to the hot pan.

    • Spoon about a quarter of the mixture into the pan.

    • Use the back of the spoon or a spatula to spread the batter into a circle roughly 15cm wide.

    • Cook for 2-3 minutes, until the bottom is crispy and golden.

    • While the base is cooking, lay the green spring onion strips on top to create a pattern.

    • Flip the pancake and cook for about 2 minutes on the other side, or until crispy.

    • Repeat with the remaining mixture, adding oil when necessary.

    Yoon K






    Vocabulary Rating Review

    Kimchi Pancakes Rating: 4.5 / 5 stars from 1 votes.
Keywords: kimchikimchi pancakeskorean food

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