Korean pancakes

Based on recipes from www.eatyourkimchi.com and LiveWell Network Recipes

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4


  • 1 cup flour
  • 1 tsp salt
  • 1 ¼ cup cold water
  • ½ cup kimchi, chopped
  • 1 egg
  • 8 to 10 stalks green onions, sliced into 2-inch segments
  • canola oil

For dipping sauce:

  • ¼ cup soy sauce
  • 1 Tbsp rice wine vinegar
  • 1 clove garlic, minced
  • 1 tsp sesame oil
  • ½ tsp sesame seeds


  1. Whisk flour, salt, and cold water together in medium-sized bowl.
    Mixture should not be thick but pourable. Add water as needed.
  2. Chop kimchi. Add to mixture.
  3. Beat egg in mixture.
  4. Slice green onions diagonally into 2-inch segments.
  5. Brush skillet with oil. Heat over medium. Add ¼ of the mixture to the skillet.
    Make sure it spreads out evenly as a thin layer. Add ¼ of the green onion pieces.
  6. Cook until batter looks firm on the top and slightly brown on the bottom. Flip and cook the other side.
    Each side should take 3 to 4 minutes on medium heat.
  7. Repeat steps 5 through 6.

While the pancakes cook, prepare the dipping sauce.

  1. In a small sauce bowl, combine soy sauce, rice wine vinegar, sesame oil, and sesame seeds.
  2. Mince garlic. Add to the sauce bowl.
  3. Stir and let set.

Eat warm right away or reheat later! This recipe is a great way to use up any green onions you have lying. I love the kimchi and egg in the mix.


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