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Kimchi Curry Pancakes


Kimchi curry pancakes are my father’s all time favorite Korean snack.  He could easily have them as entire meal on their own though they’re best suited as a snack or banchan {side dish}.  That’s how much he loves them.  Today, I’m sharing my mama’s recipe with you.  They only require 4 main ingredients {the other two being water and salt} and are incredibly easy to make.  Since there aren’t many ingredients here, I highly recommend using homemade kimchi.  In my opinion, there’s nothing better than the taste of well prepared kimchi in Korean cuisine.  The addition of curry lends a unique savory balance to the kimchi while the heat of the griddle mellows out the kimchi flavor.  If you’re not a fan of kimchi straight up, try cooking it like this or even in a kimchi stew.  It really transforms the composition of the kimchi from sharp to almost buttery.

In all honesty, “pancake” may be a misnomer as the Korean version is often crispy and crunchy.  This is the case whether they be sweet or savory.  Today is no exception.  Kimchi is the star ingredient that gets wrapped up and fried in a golden, crispy cake.  The sweet rice flour almost melts into a slightly chewy exterior while the curry lends it that golden hue.  The ginger within the curry matches with the ginger in the kimchi and the rest of the spices bring a complexity to the backdrop of each bite.  The curry powder I’m using today is the same one I used in my one pot curry noodles.  It’s a basic one that’s simple to pinch together on the fly, which is why I enjoy using it.

This is just another recipe to showcase how versatile kimchi is.  Trust me on the homemade kimchi.  Once you try it, you’ll cringe at the taste of the mass produced jars that are often chock full of ingredients not typical for clean, healthful kimchi.  If you ever have any leftover {which is a rarity in our household}, kimchi also serves as a great addition to salads, bowls or even as toppings to burgers, pizza or hot dogs.

5.0 from 1 reviews
Kimchi Curry Pancakes
Serves: 6 pancakes
  • 1 c unbleached flour
  • 2 tb sweet rice flour
  • Pinch of salt
  • 1 c water
  • 1 c chopped, drained, well fermented kimchi
Curry Powder
  • ½ ts ginger
  • ½ tb cumin
  • ½ tb coriander
  • ½ ts turmeric
  1. In a bowl, whisk the flour, sweet rice flour, salt and all the curry powder.
  2. Stir in the water then add in the kimchi. Don't over mix or this will produce a dense pancake.
  3. In a well oiled pan, slicked with a high heat oil {like coconut, canola, grapeseed, veggie, etc}, pour in ¼ c of batter {to make approximately 6 pancakes}.
  4. Only flip when each side is crisp and golden brown. Serve immediately.


One thought on “Kimchi Curry Pancakes

  • brian bartkowiak says:

    have u ever tried putting any type flavor syrup over them being “pancakes”? hahahaha- i know not that type but u ever think about it?

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