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Kimchi Pancakes 김치전

I love how versatile kimchi is.  As it’s something that’s always in my fridge, I enjoy discovering new and old ways to turn it into something different.  These Korean pancakes aren’t of your fluffy variety.  They’re delicately light and crisp on the edges and ever so slightly chewy and tender in the center with the flavor and spice of kimchi woven throughout.  It’s great as a snack, appetizer, banchan {side dish} and even in a school lunch box, which is how I had it often as a kid. httpv://

5.0 from 3 reviews
Kimchi Pancakes 김치전
Prep time
Cook time
Total time
Serves: 3-4 Servings
  • 1 c unbleached flour
  • 2 tb rice flour
  • Pinch of kosher salt
  • 1 c water
  • 1 c chopped kimchi in its juice
  1. Whisk together the flours and salt.
  2. Incorporate the water.
  3. Fold in the kimchi.
  4. Fry batches in oil {like grape seed, canola, veggie, peanut, coconut, etc}. You need something with a high smoke point.

Love, Your Squishy Monster ^.~

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