Kim Chi Pancakes

My love of fermented food is something that only continues to grow and grow. Aside from all the wonderful health benefits, the fact that fermented food just taste so damn good is essentially what keeps me going back for more.

So you have your kim chi, now what do you do with it?!

People often ask me what they can do with their kraut and kim chi. This tasty little kim chi pancake recipe is truly maximum reward for almost next to no effort. It’ll have everyone enjoying kim chi, even the kids) and it is perfect as an entrée or side dish.

Makes 4 pancakes
Prep time 10 mins
Cook time 10-15 mins 

What You Need

1 cup kim chi store bought or fine recipe HERE
1/2 cup kim chi liquid, top up with water if needed
1/4 cup rice flour
1/4 cup plain flour
1/2 tsp quality salt flakes
2 spring onions
Neutral oil for frying such as grape seed, rice bran or vegetable

To serve
3 tbs soy sauce / tamari
3 tbs black vinegar (rice vinegar if you can’t get Black Vinegar)
1-2 tbs spring onions finely sliced, optional
1/2 tsp Gochugaru (Korean chili powder) or fresh chilli, optional or add to taste

What To Do

1. Drain the kim chi, reserving the juice. Top up the juice up with water if you need to, to get 1/2 cup of liquid. Roughly chop your kim chi into small pieces and set aside. Slice the white parts of you spring onions finely, then slice the green parts into halves and then into 10cm lengths, set aside.

2. In a large bowl mix the plain and rice flours, salt and kim chi liquid / water and leave to rest for about 5-10 minutes. This allows the batter to relax and absorb the liquid.

3. Heat a large frypan (non-stick if you have on) over medium to high heat. While the pan is heating up stir through the white parts of the spring onions and chopped kim chi into the resting batter. Then mix all the ingredients together for the dipping sauce and set aside.

4. Once the pan is hot add a splash of oil to the pan. Spoon about a 1/4 of the mixture to the pan using the back of the spoon or a spatula spread out the batter into roughly a 15cm circle. Cook until the bottom is crispy and golden, around 2-3 minutes. While the base is cooking lay out the green spring onion ribbons on top to create a lined pattern. Flip pancake and cook for about 2 minutes other side, or until crispy. Remove and drain on a clean tea towel. Repeat with the remaining mixture adding oil when necessary.

5. Serve warm, with the dipping sauce, enjoy!


For our gluten-free friends, substitute for any GF flour blend for all-purpose flour, such as sorghum flour. For our vegan friends, be sure to use vegetarian Kim Chi.


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