How to Make a Kimchi Pancake

You won't find a kimchi pancake on IHOP's menu. This Korean dish is served as a side with sriracha mayo for dipping. Yum!

Mrs. Butterworth will probably always prefer a pile of classic flapjacks over these tasty kimchi pancakes. But she’s missing out! We’re huge fans of these crispy pancakes from Korea that are filled with tangy, spicy kimchi and served with a variety of dipping sauces.

If you’re new to kimchi, take a minute to learn about this fermented food’s many health benefits.

What Is a Kimchi Pancake Made Of?

Kimchi pancakes (or kimchijeon) are made with just a few basic ingredients and can be whipped up in under 20 minutes. The basic batter is made with flour, eggs, finely chopped kimchi and water. Other variations may also mix in cilantro, diced green onion or chili peppers.

Since kimchi is such a prominent ingredient in this recipe, look for authentic, high-quality kimchi for the best taste and results. We love Sun Yun Kimchee, found at most local grocery stores as well as Mother In Law’s Kimchi, found at Whole Foods and on Amazon.

How to Make Kimchi Pancakes

This recipe is super simple! In fact, it’s so simple, we’re also sharing two of our favorite dipping sauces to pair with the kimchi pancakes. It will make the perfect appetizer to share with friends. Then, after you polish off a plate of pancakes, serve one of these tasty Korean-inspired recipes to complete the meal.

Kimchi ingredients laid outLauren Habermehl for Taste of Home


For the pancakes:

  • 1 cup all-purpose flour
  • 1 egg
  • 3/4 cup water
  • 1 cup mild or spicy kimchi, chopped finely with juices
  • 2-3 green onions, diced
  • 1 tablespoon fresh cilantro
  • 1 jalapeno, diced
  • 1/2 teaspoon salt
  • 1/4 cup canola or avocado oil

For sriracha mayo:

  • 2-3 tablespoons sriracha sauce
  • 1/4 cup mayonnaise

For spicy ginger-garlic dipping sauce:

  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 1 tablespoon sesame oil
  • 1-2 tablespoons sriracha sauce
  • 1 tablespoon green onion, diced
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 1 teaspoon sesame seeds


Step 1: Mix the batter

Kimchi pancake batterLauren Habermehl for Taste of Home

In a bowl combine flour, eggs, water, chopped kimchi, green onions, jalapeno, cilantro and salt. Be sure to include a few teaspoons of the kimchi juices for extra flavor. Mix well and let sit for a few minutes to let the flavors meld together.

Step 2: Make dipping sauces

To make the sriracha mayo or the spicy ginger-garlic dipping sauce, simply whisk the ingredients in a small bowl until combined. Adjust the amount of sriracha in each sauce according to your heat preference. FYI: This is what’s in sriracha.

Step 3: Fry the cakes

Kimchi pancakes are actually more like potato pancakes than buttermilk pancakes. In a large frying pan, over medium heat, add enough canola oil to generously coat the bottom of the pan. When the oil is hot, spoon about 1/2 cup of batter into the pan. Quickly spread to form a large, thin, even circle.

Let the pancake cook until the edges are fully cooked and the middle of the pancake has begun to set, about 3-4 minutes. Next, carefully flip the pancake and cook the other side for 2-3 minutes. We like to press the pancakes into the pan with a spatula as they cook to help get them extra crispy.

When fully cooked and golden brown on both sides, remove the pancake from the pan. Repeat this cooking process with the remaining of the batter. This recipe will yield 4-5 medium-sized pancakes.

Step 4: Slice and serve

Use a pizza cutter to slice each pancake into small bite-sized squares. Serve with the dipping sauces and enjoy.

Kimchi pancakes with chopsticksLauren Habermehl for Taste of Home

How Do You Reheat Kimchi Pancakes?

The best part about kimchi pancakes is that they reheat beautifully. To warm, heat a pan over medium heat with a few teaspoons of oil. When reheating kimchi pancakes, we like to use sesame oil because it imparts a hint of sesame flavor in the pancakes. Next, add the pancake to the skillet and warm for 1-2 minutes on both sides, until hot all the way through.

If you love crispy, Korean snack foods, you’ll love these Korean wontons. Make them next!

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Lauren Habermehl
Lauren is a recipe developer and food photographer. At Taste of Home, you’ll find her putting famous celebrity recipes to the test, from Dolly Parton’s stampede soup to Stanley Tucci’s six-ingredient pasta casserole. She’s also known for her FoodTok finds and sharing tips for how to re-create Internet-famous 15-hour potatoes, apple pie cinnamon rolls and chamoy pickles. When she’s not trying out a recipe-gone-viral, she’s developing copycat recipes and new twists on comfort food for her food blog, Frydae.