Kimchi Pancakes
Chopped kimchi and scallion go into thin savory pancakes cooked until crisp at the edges.
AI-generated serving illustration; actual results may vary.
KoreanFood
10 minPrep
15 minCook
25 minTotal
EasyDifficulty
Ingredients
Method
- Whisk flour, water and egg until smooth, then fold in kimchi and scallion.
- Heat half the oil over medium heat and spread half the batter into a thin pancake.
- Cook 4 minutes until the underside is crisp; turn and cook another 3–4 minutes until the center is set.
- Repeat with the rest and cut both pancakes into wedges while hot.
Tap an ingredient or step to tick it off as you cook.
Tips
- Drain very wet kimchi before measuring so the batter is not runny.
- Keep each pancake thin enough to cook through before its edges burn.
Original recipe by the FileYay team. Amounts are a starting point, so taste and adjust as you go.